Coconut Milk Yogurt

Coconut Milk Yogurt


  • PREP TIME: min
  • COOK TIME: min
  • TOTAL TIME: 0 min
  • YIELD: 2 Pints
  • DIFFICULTY: medium


  • 3 Cans Full Fat Coconut Milk
  • 1 TBS Grass-Fed Gelatin
  • 6 Ounces of Coconut Milk Yogurt (from previous batch or store bought)


  1. Heat coconut milk in a medium saucepan over low heat.
  2. Heat coconut milk to 180 degrees F. The coconut milk should be hot to touch but not yet boiling.
  3. Sprinkle 1 tablespoon of gelatin over the milk and whisk it in.
  4. Let the milk cool to 110 degrees F.
  5. Whisk in the coconut milk from previous batch or from a container.
  6. Pour mixture into a yogurt maker and allow it to incubate for 12-15 hours.
  7. Refrigerate the yogurt until ready to serve.

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