Dairy Free Yogurt With Coconut and Almond Milk

A Bowl Of Granola, Berries And Homemade Dairy Free Yogurt Sits On A Wooden Table
Are you real DIYer? You will LOVE this homemade dairy free yogurt recipe! Even a novice can be successful with this step-by-step process. As always, great things are worth the wait!
Prep time: min
Cook time: min
Total time: min
Yield: 3 servings

So the secret to homemade yogurt is homemade almond milk (try our dairy free almond milk recipe), a good **yogurt starter culture, and patience.

Of course, a yogurt maker will make this homemade dairy free yogurt recipe a cinch. If you don’t have a yogurt maker, have no fear! These instructions come with options.

Make sure all your tools and containers are sterilized well first because we are working with live cultures.

Serve with your favorite fruit, granola, chia seeds, hemp hearts, cinnamon, cacao or vanilla and honey to taste.

TIP: Add chia seeds to your yogurt and refrigerate for a few hours to naturally thicken your yogurt.

The homemade yogurt recipe is by the lovely Kate Williams. Look for her cookbook in 2018 called, “How to Build a Rich Table”.


  • 1 can of coconut milk (14-ounce, full-fat)
  • 1 ½ cups of homemade unsweetened almond milk (store bought milks will cause separation)
  • 1 packet of powdered yogurt starter culture (5 grams) **See link below
  • 1 ½ TBS tapioca flour or starch
  • 1 TBS of maple syrup or honey


  1. Start by creating an ice bath for your yogurt. Fill the largest bowl with ice and water and place the second largest bowl with a spout, into the ice water.
  2. Take a medium-sized sauce pan and put on the stove (medium heat), inside the pan heat the homemade almond milk, canned coconut milk, and maple syrup or honey (occasionally stirring), until the mix begins to steam. Watch your instant-read thermometer and look out for 150 degrees.
  3. In a small glass mixing bowl, whisk (very smooth) the tapioca flour or starch with 1/4 cup of the hot milk. Then add the tapioca+hot milk mixture into the saucepan while whisking, continue until it is all very smooth.
  4. Continue cooking in your saucepan the milk mixture (stirring frequently), until it thickens. You will want your thermometer to read between 180 and 185 degrees.
  5. Once you reach the desired degrees and thickness, pour your milk mixture into the bowl in your ice bath.
  6. Allow the milk to cool off while stirring occasionally. Once your thermometer shows 115 degrees, take your bowl out of the ice bath.
  7. Now sprinkle your yogurt starter culture over the top surface of the somewhat chilled milk and whisk together thoroughly.
  8. Pour your yogurt milk mixture into a glass mason jar or 1-quart canning jar and secure a coffee filter over the top with a rubber band.
  9. Incubation Options: Cooler Method: Fill a cooler with hot tap water that reads 120 to 125 degrees, once the jar(s) are submerged (not floating), shut the cooler lid and allow to incubate for 12 hours. Oven Method: Place your jar(s) to the oven next to the oven light and turn the light on. For 12 hours, allow your yogurt to sit undisturbed until it sets.
  10. After the 12 hour incubation, remove the coffee filter and secure the lid(s). Refrigerate your yogurt for at least 5 hours. The chilling process will thicken up your homemade dairy free yogurt. Leave your original mixture natural, so it keeps for longer.