Homemade Coconut Yogurt

I finally got a yogurt maker.

I’ve been pining over this kitchen gadget for quite some time now, but considering the size of my kitchen and my replete cabinets, I thought it better to wait until I had a bigger space. Well, I didn’t, and I’m extremely happy that I didn’t.

Last night, I made coconut yogurt. Yummy, yummy, yummy.




Either make them in the morning or late at night because they cook for ten hours. However good they are, you don’t want to wake up at 4 AM to place them in the fridge.




Makes 7 yogurts


Coconut Yogurt

125 g plain, unsweetened yogurt (I used normal, not fat-free) – choose one that is not about to expire.
3 tbsp brown sugar
70 cl whole milk ( ½ whole milk, ½ 2% milk)
30 cl coconut milk

½ cup shredded, unsweetened coconut



  1. Whisk all the ingredients together until smooth.
  2. Divide in between glass jars. Place them (without their tops) in your yogurt maker and set the time to 10 hours.
  3. Once they are “cooked”, screw the lids on, write out the date at which you made them, and place them in the fridge for at least 4 hours before eating them.
  4. They keep for 8 days





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