• thumbnail image 1
  • thumbnail image 2
Print to PDF

Print recipe

Coconut Milk Yoghurt



6 portion(s)

Coconut Milk

  • 200 gram dessicated coconut
  • 1.2 litre filtered water

Coconut Yoghurt

  • 1.2 litre coconut milk, Made in first step
  • 4 tablespoon Arrowroot (Tapioca) starch
  • 1 tablespoon Maple syrup
  • 3-4 capsule Dairy Free probiotic, I used Inner Health Plus

Recipe's preparation

    Coconut Milk
    1. Put dessicated coconut and water into Thermomix bowl and cook for 8 minutes/100°C/speed 4.
    2. Blend for 30 sec/speed 8 (put a piece of paper towel between lid and MC to prevent any hot liquid spitting).
    3. Strain milk through a nut milk bag or muslin cloth or clean Chux cloth (2-4 layers is best). Use the spatula to squeeze the coconut milk through the bag/cloth into a bowl. 
    4. You can get a thin coconut "flavoured" milk by by returning the squeezed coconut to the Thermomix bowl and adding another 1.2l of water and repeating the cooking/blending steps.  This thin milk is great for freezing into icecubes and using in sorbets, or to use as a milk substitute when converting recipes to be dairy free (such as cakes).
  1. Coconut Milk Yoghurt
  2. Put coconut milk into Thermomix bowl with the Arrowroot starch.

    Cook for 9 minutes/90°C/speed 3.  Allow to cool to 37°C (takes 1.5-2 hours).  You can check the temperature by returning the bowl to the Thermomix and seeing what temperature is illuminated.

    Add maple syrup, mix for 4 sec/speed 3.

    Pour 1/2 cup of the milk into a sterilised jug and gently stir in the contents of the probiotic capsules (open them up and tip the powder into the milk).  Return to the Thermomix jug.

    Cook for 3 min/37°C/speed 2.  

    Fill your Thermoserver with boiling water and put the lid on to sterilise and heat it up.  

    After 2-3 mins, empty the water from the Thermoserver and pour in the yoghurt.  Put the lid on the Thermoserver and wrap in a few clean towels and place inside an esky indoors.  This is to try to keep the temperature as close to 37 degrees for as long as possible.  

    Leave undisturbed for 12 hours.  

    Pour yoghurt into jars and refrigerate for 12-24 hours to allow to thicken.  Serve.






Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now


Please note: I have had mixed success with this recipe (3 out of 5 batches have worked well, two have not set and remained runny).


Using filtered water and ensuring everything is properly sterilised seems to help.  


Suggestions for using your yoghurt if it doesn't set:

Frozen yoghurt iceblocks (stir through fruit puree and freeze in icypole moulds)


Cakes and baking


Sorbet (freeze into iceblocks)

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.

Other users also liked...


Add a comment
  • I made this last weekend and

    Submitted by bella_balloon on 12. July 2014 - 13:00.

    I made this last weekend and it turned out great! I used Ayam tinned coconut milk and halved the recipe. I stored the esky overnight by our wood fire and it was thick and luscious in the morning. After a day in the fridge it was perfect! Highly recommend. I left out the maple because I didn't have any. 

    Login or register to post comments
  • Made this for my 2 year old &

    Submitted by chlossy on 20. June 2014 - 21:22.

    Made this for my 2 year old & an absolute hit! I used tinned coconut milk as I didn't have enough coconut on hand to make my own and it has still worked out great. Lovely and thick! will definitly be using this recipe again! 

    Login or register to post comments
  • Thanks Anni, I will give that

    Submitted by Jo McMahon - Two Litre Kitchen on 11. May 2014 - 09:29.

    Thanks Anni, I will give that a go.


    There's a coconut yoghurt recipe in the new Quirky Cooking book that uses agar. It's a great suggestion.

    [size= 13px]Jo[/size]


    Login or register to post comments
  • Thanks for this Jo. I have

    Submitted by VeganAnni on 11. May 2014 - 09:23.

    Thanks for this Jo. I have success using 0.5 tsp agar powder instead of the tapioca starch. The probiotics don't set the yoghurt but still give it the sour flavour. So the agar does the trick. I heat this at 100C for 4 mins to dissolve - longer if I use cold coconut milk

    Anni Turnbull

    Login or register to post comments
  • yum this sound delish i can

    Submitted by numero_uno on 26. March 2014 - 13:46.

    yum this sound delish i can twait to try it tmrc_emoticons.)

    Login or register to post comments