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Coconut Milk Yoghurt



  • • 700 gramsof homemade Coconut milk + 1 can premium coconut milk (270 grams)
  • Or
  • cansof coconut milk to equal about 1 litre
  • • 1 tsp yoghurt, starter powder (buy at health food store) OR ¼ cup store bought non-dairy
  • • 1 Tblsp agar agar (Optional if you prefer a thicker yoghurt)
  • • 1/3 cup tapioca flour (arrowroot) (optional if you prefer a thicker yoghurt)
  • • 1 Tblsp honey (for bacterial culture to feed on)
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Sterilise
    your mixing spoons and other utensils with boiling water before beginning.

    Sit at room temperature your yoghurt starter or store-bought yoghurt.

    In the Thermomix, blend coconut milk, agar agar & tapioca flour for 10secs on Speed 4.  Heat to 80 degrees.  About 5 mins, Speed 3.

    Leave in Thermomix till it cools to 37 degrees. This may take 1.5 to 2 hours.

    Fill Food Thermos with boiling water. Seal with lids to sterilise & warm up.

    Once  coconut milk cooled to 37 degrees, add honey. Mix in well, Speed 3 for 10 secs

    Pour abour 1/2 cup of cooled coconut milk into small jug (sterilised) containing your yoghurt starter or store bought yoghurt.  Stir well.

    Pour the inoculated batch back into the Thermomix containing the remainder of the cooled coconut milk.

    Blend gently on Speed 3 for 4 secs.

    Cook for about 3 mins on Speed 1, 37 degrees.  To bring to even temperature.

    Empty the water from the food Thermos and pour the yoghurt in.

    Once sealed, wrap some tea towels around the food thermos and leave undisturbed for 8-10 hours.  Then pour into containers and refridgerate.





To make coconut milk using the Thermomix.  Soak 2 cups of dessicated coconut in 4 cups of water for 2 hours.  Then in Thermomix, make sure it heats to 100 degrees, Speed 4 - about 5 mins or so.  Then mix for 20 secs on Speed 8.  Stain through stainless steel funnel to create coconut milk.



This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • About to try this!  

    Submitted by bellebarrett265@yahoo.com on 29. April 2013 - 10:17.

    About to try this!


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  • Chefalicious.... It is

    Submitted by squirrel on 1. November 2011 - 18:31.

    Chefalicious.... It is generally a more runnier yoghurt than dairy yoghurt.  The only way I have been able to thicken it is by using the agar agar & tapioca flour.  Perhaps adding guar gum (like commercial yoghurt makers) may thicken it more tmrc_emoticons.~

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  • HI I am making my second

    Submitted by tammyrt on 24. October 2011 - 13:12.

    HI I am making my second batch as we speak.  The first time I made it I added a little extra arrowroot as I didn't have any agar agar.  It definitely thickens with more time but still really only came out with the consistency of a nice thick cream.  With this batch I have the agar agar so have added that and still a bit extra arrowroot I also 'cooked' it for about 7 minutes at 80 degrees so it thickened a bit more.  I'll let you know how it works out!

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  • Hi, I have made this twice.

    Submitted by chefalicious on 27. September 2011 - 22:00.

    Hi, I have made this twice. The first time it hardly set at all - only slightly thicker than water - I think though that I thinned out the coconut milk too much - I was trying to get it to go furhter. So the second time I made it, I followed the recipe exactly - after 10 hours there definitely was a thicker layer at the top - probably about a 1/2 cm. - underneath that was still very thin. After it had been in the fridge a further day it was again the top layer that was slightly thicker - when I mixed it up it was still a pouring texture - is this as thick as it gets. I was expecting to be able to spoon it out - like a thick custard? What am I doing wrong? How can I make it thicker or is that not what I should be expecting? Thanks for any comments.

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