Coconut Yogurt

Course Dessert, Replace Phase
Servings 1


  • saucepan
  • 1 qt. mason jar
  • yogurt maker or oven


  • 2 14-oz cans coconut milk
  • yogurt starter
  • 2 tsp. gelatin
  • 2 Tbsp. maple syrup


  • Dissolve the gelatin with 1/4 cup of the coconut milk and set aside. Heat the remaining coconut milk over low heat until it’s hot but not boiling.
  • Remove the heated coconut milk from the stove. Add in the gelatin mixture and maple syrup and combine.
  • Let the mixture cool until it’s about 100 degrees. Add the yogurt starter and mix well. 
  • Pour the coconut milk into a clean 1-quart mason jar.
  • Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. You can use a yogurt maker or turn your oven on to its lowest setting and prop the door open to bring the temperature down (most ovens' lowest temperature is 150–175°). 
  • Store the yogurt in the refrigerator.