Coconut Yoghurt

coconut yoghurt

I have been playing around with the Omniblend high speed blender this week. It has been fun!!! One thing (and there are many) that is fabulous about it is the ability to ‘warm’ foods without actually ‘cooking’ them. This is especially useful when making yoghurt. Which is why I decided to team this review with a coconut yoghurt recipe, something I know many of you have been waiting for.

The Omniblend is very reasonably priced without compromising on functionality. Granted, I have only made a few recipes however I have so far been impressed.

I love that I can see what I am making and exactly where the recipe is at. I like that I can easily pour the ingredients out. Everything I made that I wanted to be silky smooth, was silky smooth. Isn’t that what this high speed blending game is all about?

Here is the yoghurt. Simple. Thick. Creamy. I hope you like it.

Coconut Yoghurt

2 cans full fat coconut cream (mine were 270ml each, however, 2 cups would work perfectly)

1 tablespoon honey or maple syrup (optional)

6 probiotic capsules, the powder only or a tablespoon or natural yoghurt

1 teaspoon vanilla extract*

1 tablespoon of psylium husks

Prepare either a sterilised glass jar or a thermos that is large enough to hold 600ml. I used a thermos and simply fill it with boiling water while I prepared the yoghurt.

Add the coconut cream and psylium to your blender, blend at high speed for  3 – 4 minutes or until warm. Gently mix through the sweetener and probiotic powder.

Pour the yoghurt into your prepared vessel. Leave in the oven, with the oven light on, for 8 – 24 hours. Place the yoghurt in the fridge. Leave in the fridge for several hours or overnight to thicken. Stir through the vanilla and enjoy!

*I used the singing dog organic pure vanilla extract

The fabulous team at Omniblend Australia generously supplied the blender for the purpose of this review.


  • Danielle

    Much appreciated. This is most simplest version I’ve come across…. Most usually scare me with their complexity, so I’ve never tried to make it. Will be trying this one!

  • Bubbles74

    I use powdered probiotics. Usana or Bioceuticals Symbiotique. How much would I use?

  • Trudy

    Hi Bianca, do you open the capsules first or just put them in whole? Looking forward to trying this recipe today 🙂

    • Open. Thank you Trudy, I have added this to the recipe. I hope you like it.

  • Maz

    Probiotic capsule as the starter? Interesting. So the oven isn’t on, just the light? Mmmmmm might have to try…thanks always for the simplicity of your recipes

  • Kerrie

    I’ve been checking out for coconut yoghurt on Google – & this seems the best recipe yet! Looking forward to making it. My husband bought me a yoghurt maker for Christmas so I’m sure it should work well in that? In the meantime I’ve been enjoying CoYo yoghurt from the health food shop – so delicious – but expensive

    • Thank you Kerrie. I think it would work perfectly fine in your yoghurt maker.

  • CaraKate

    Why would mine not have thickened? Left overnight in the oven (19 hours). Left all day in the fridge. It’s like milk…

    • I have no idea. Did you use the psylium? Did you use full fat coconut cream?

      • CaraLtarCaraKateCaraKate

        Yep full fat. I just read somewhere that you can reincubate. will give it a go. Perhaps it just needed a bit longer.

  • Rebecca swan

    Hi Bianca

    Thanks for all the great recipes. Just wondering if there is an alternative for the pyslium husks in the coconut yoghurt? Or if it could be left out?


    • Hi Rebecca, you could try leaving it out or using arrowroot. I hope this helps. Bianca

  • Andria

    This recipe is similar to some I have come across minus the psyllium husk. I have seen others that use gelatin for thickening, which I would prefer ( I assume the psyllium is for thickening). However, I find it odd that so many people recommend incubating in the oven with the light on! My oven never gets anywhere near the recommended 110 degrees. I wonder how it works for everyone else.

  • Healthy Girl

    I assume coconut cream is the cream off the top of the milk? 2 cups? I just found your sight and love it!!! Its just how we eat.Thanks!

    • Thank you so much. You could use that or you can use a couple of tins of coconut cream in this one. I hope that helps. Bianca. x

  • Tracy

    I love that you have tried this coconut milk yoghurt recipe. How awesome is coconut? I’ve been making coconut yoghurt for a while now, and unless you use some type of thickener with the cream it won’t thicken. I use xanthum gum, but only a small amount is required. Arrowroot works just as well. The coconut yoghurt actually does need a sweetener of sorts as there is no lactose in it, like normal dairy yoghurt which the culture actually eats in order for it to work and survive while it’s incubating. Also, probiotics don’t work as a starter culture, but you could always add them anyway for extra good stuff! You need to buy a specific vegan starter culture. I am loving all your recipes Bianca, thanks so much for sharing. X

  • Ashley

    Should I put the lid on the jar while it’s in the oven? Thanks for the recipe! Can’t wait to try it! I made your raisin bread with sweet potato yesterday and loved it.

    • Yep, I did. Thank you for the feedback on the raisin bread, I am glad you liked it. x

  • Kimmi Jhon

    Dear Bianca, thank you for all your fantastic recipes and work. It’s kindly appreciated. Can you prepare this in the thermomix? If so, what temperature?
    Thank you 🙂 Kim

    • Thank YOU Kim. I couldn’t do it without all of the support I receive. I am sorry but I do not have TMX instructions.

  • Chaya

    Hi Bianca,
    Ive made this recipe numerous times and I love it! I’ve been using probiotic capsules, which work perfectly, but as it’s quite expensive, I’m wondering if you have had success making a batch from a couple of tbsp of previous batch? If so how many, and what is the process?
    Thanks, Chaya

    • I haven’t tried that myself but I have heard of others trying it without success. I am glad you enjoy the recipe. Thank you. x

  • Jenny

    Once made do you know how long this lasts for in the fridge? Thanks.

  • Samantha Thornborough

    What do you do if your oven doesnt have light?