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Crockpot Coconut Yogurt

Check out this Crockpot Coconut Yogurt. After searching everywhere for affordable coconut yogurt I finally decided there was no such thing. So I set out to make my own, after looking all over at various techniques and forms of milk I worked out a simple 4 ingredient yogurt base that can be flavored anyway you like after you make it.

Crockpot Coconut Yogurt

Crockpot Coconut Yogurt:

I attempted this first with a carton of coconut milk from the grocery store and that didn’t work, be sure to use canned coconut milk without thickeners. I paid just under $5 for 3 cans of coconut milk.  This is a great way to save money and make your own dairy free yogurt in the slow cooker.

Crockpot Coconut Yogurt

Preheat the crockpot on high. Pour coconut milk into crockpot and heat until it reaches 180, this will take anywhere from 1-2 hours, check periodically with candy thermometer (you can pick one up at the Dollar store).  Once coconut milk has reached temperature turn off heat, bring temp down to 120, add yogurt, gelatin and honey, stir well to combine.

Crockpot Coconut Yogurt

Wrap the crockpot very well to insulate in 4-5 towels or a large thick blanket. Allow to ferment overnight. In the morning it will still be pretty runny, that is normal. Stir your yogurt, place it in the container you want to keep it in and place in fridge, as it gets cold it will gel and firm up. Store in the fridge for up to 10 days.

Crockpot Coconut Yogurt

Tip- Save a little from this batch to make your next one and you wont need to purchase at the store again, the live cultures from the pre-made yogurt is what activates.  Now you can flavor your homemade coconut yogurt in dozens of ways.  To sweeten and keep it healthy opt for maple syrup or honey instead of processed sugars.

Crockpot Coconut Yogurt

Making your own Crockpot Coconut Yogurt is a great way to save money.
Print Recipe
Prep Time:15 mins
Cook Time:3 hrs
Total Time:3 hrs 15 mins

Ingredients

  • 3 cans coconut milk
  • 1 small container plain yogurt
  • 3 tsp. gelatin
  • 1 Tbsp. honey
  • You will also need a candy thermometer

Instructions

  • Preheat crockpot on high.
  • Pour coconut milk into crockpot and heat until it reaches 180, this will take anywhere from 1-2 hours, check periodically with candy thermometer.
  • Once coconut milk has reached temperature turn off heat, bring temp down to 120, add yogurt, gelatin and honey, stir well to combine.
  • Wrap crockpot very well to insulate in 4-5 towels or a large thick blanket.
  • Allow to ferment overnight.
  • In the morning it will still be pretty runny, that is normal.
  • Stir your yogurt, place it in the container you want to keep it in and place in fridge, as it gets cold it will gel and firm up.
  • Store in the fridge for up to 10 days.
  • Tips - Save a little from this batch to make your next one and you wont need to purchase at the store again, the live cultures from the premade yogurt is what activates.
Servings: 6 people
Author: Melissa Jennings
Cost: $5

 

You can also stir in pureed fruit like strawberries, blueberries, pineapples, bananas, pears, or mango.  Another idea is to experiment with different extracts – almond, hazelnut , chocolate, coffee, or coconut to add another layer of flavor.  Top with granola, whole fresh fruit, dry cereal, chocolate chips, chopped nuts, shredded coconut, or dried fruit.

Crockpot Coconut Yogurt

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23 Comments

  1. Sounds yummy–but when do you add the gelatin? It is listed in the ingredients but not mentioned in the directions. Thx.

  2. Hi, I was really excited about this recipe. I followed it exactly heating and cooling to correct temperatures, wrapped it up nice and tight overnight in a blanket. But it is like coconut soup. I used three cans of Trader Joe full fat coconut milk. I am vegan and gluten free. I found a gelatin called Simply Delish that is vegan gluten free unflavored and sweetened with Stevia. This did not work for me. The full fat coconut milk separated and formed a hard parafin like thick coating on the top of the jar, and on the bottom it separated into a clear liquid with the creamy soup in the middle. I used Soy Delishious Coconut Milk Vanilla Yogurt as my starter. Not sure what happened but thought I would post so others like me would know that this will not work for them. If you have any suggestions let me know! Thanks!

    1. I am sorry to hear it didn’t work for you. This has been a recipe that we actually tested several times before posting it. It is a tricky recipe but when followed exactly it does work.

    2. You can’t use Trader Joe’s coconut milk, their milk seems to be water and coconut oil. I make my own coconut beverage for smoothies and such by blending 1 full fat can of coconut milk with 2 cans of water and a 1 tsp. of vanilla. When I tried this with TJ’s coconut milk the “fat” part of the milk solidified on top and I had what seemed like a coconut water/milk in the bottom of the jar. Now I have 3 cans of coconut milk that I don’t know what to do with.

    3. My guess is that for sweetener you added stevia instead of honey. The culture NEEDS a small amount of sugar to do its thing… It’s what I’ve read in other yogurt making recipes…

  3. Is the temperature mentioned, in degrees Celsius or Fahrenheit? Not sure if the authors are American or European. Thank you!

  4. …. and what size exactly is the small container of yogurt called for in your recipe? I suppose this has to be store-bought coconut yogurt to start with?

  5. Well, like one of the comments above, I’ve tried this recipe twice, and both times it’s turned out like soup also. I’ve reread the directions countless times. Not sure where things are going off, but sad to say I think I’m going to find another recipe. Was really looking forward to this.

  6. 5 stars
    I made this last night. Instead of wrapping in blankets, I put in oven with light on all night for warmth. My batch was separated and had lumps. I emulsified it, and it was nice and xreamy. Wihen i added yogurt, I added 1 tsp of Xanthum Gum to thicken. Came out beatiful and delicious

  7. Hi! Looking forward to trying this!
    Just wondering if you keep the lid on or off while heating up in the beginning, and checking the temperature periodically.
    Also when you turn off the crockpot from low setting, do you mean completely off or to the “keep warm” setting?
    Thanks!

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