Homemade Coconut Yoghurt

Homemade Coconut Yoghurt

If you are wanting to cut back on dairy products yet want to enjoy yoghurt, here is your solution!

Brought to you by:  
Tanja Guigon-Rech  Tanja Guigon-Rech  | over 3 years ago

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Serves: 4

Preparation time: 15 min + 1 day “rest”


  • 2 cans of coconut milk
  • 1 tablespoon coconut syrup
  • 2 tablespoons of probiotic bacteria mix (can be from your usual probiotics) OR 2 store bought yoghurts of your choice OR 1 sachet of kefir bacteria “starter” (can be bought in health stores across HK)


  • 3 tablespoons chia seed
  • ½ -1 banana, chopped
  • 2 tablespoons chopped almonds
  • 2 tablespoons of dried fruit of your choice
  • 1 tablespoon organic cacao bits 

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  1. Don’t be scared – it’s super easy to prepare your own yoghurt!
  2. Bring the coconut milk to a boil and in the meantime sterilize 3-4 glass jars (just pour boiled water over them) and set them aside.  
  3. When the milk comes to a boil, add the coconut syrup and take it off the heat. Let it cool down for about 1 hour.
  4. Once cooled off, add the “bacteria” of your choice; stir it well and fill the yoghurt into your jars. Note, that it’s very liquid, however it will settle over night.

For the topping: chop the fruits and nuts as suggested or choose any chia seed - nuts - and fruit combination of your liking.

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Nutrition Nation TIP: Can be kept for a week in the fridge.  And if you don’t enjoy the coconut taste, try the same recipe with organic soy or rice milk!

Tanja Guigon-Rech

Tanja Guigon-Rech | Hong Kong

I work @Nutrition Nation as certified holistic nutritionist & am passionate about yummy healthy food

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