Vegan Coconut Yoghurt 

Makes approx. 2L (2 x quart mason jars)

Before You Start

Wash all equipment and utensils in hot water and detergent before use. Any residual microbes on unclean equipment can outcompete your starter culture and spoil the batch.

A note for Reuter-i Pro users: unlike the manual Reuter-i model (where you dial in any temperature from 20–55°C), the Pro runs on fixed, pre-set temperatures per program — you can't manually set "38°C." Instead, you select the Ferment program, which is pre-calibrated to the right temperature range for this ferment. You only need to set the time for 10 hours.

 

Ingredients

Ingredient

Amount

Organic coconut milk (or other nut milk)

1.6L (1 x 400ml cans)

Organic raw cane sugar

4 tbsp (mostly consumed during fermentation — it feeds the culture, not the final sweetness)

Pure Vegan Coconut Yoghurt Starter Culture

1 x 1g sachet

Vegan Yoghurt Premix

160g

If you're using a different starter culture, follow the dosage on its own packet instead — cultures vary in strength.

 

Equipment

  • Blender

  • 500ml measuring jug

  • Measuring spoons

  • Small whisk or handheld milk frother

  • Reuter-i Pro Yoghurt Maker (2L glass jar + water bath base)

  • 2 x quart mason jars with lids

Method

  1. Blend the base. Add the coconut milk and Vegan Yoghurt Premix to the blender. Blend on low speed for 10 minutes.

  2. Add the culture. Add the starter culture sachet and sugar to the mix. Blend on the lowest speed for a further 5 minutes.

  3. Transfer to the jar. Pour the mixture into the Reuter-i Pro's glass fermentation jar and seal the lid firmly.

  4. Load the maker. Place the glass jar into the Reuter-i Pro's water bath base.

  5. Fill the water bath. Slowly pour 300ml water into the base. 

  6. Close the unit. Fit the outer cover lid on top.

  7. Select the program. On the digital display, choose the Ferment program. This locks in the correct fixed temperature range automatically — you can't and don't need to adjust it.

  8. Set the time. Set the timer to 10 hours. There's no separate "Start" button to press — the Pro begins counting down as soon as the time is confirmed.

  9. Wait it out. After 10 hours, fermentation is complete. Condensation collects under the cover lid — lift it carefully and let the water drip back into the base, not onto your bench.

  10. Remove and check. Turn the unit off and take out the jar. The yoghurt will be warm, runny, and may show some separation at this stage — that's normal.

  11. Jar it up. Gently pour the yoghurt into the 2 quart mason jars and seal.

  12. Chill and set. Refrigerate for at least 6 hours. It will thicken significantly as it cools — don't judge the final texture until after this step.

 

FAQ

Which program should I use on the Reuter-i Pro for coconut yoghurt — Yoghurt or Ferment? Use the Ferment program. The Reuteri program is a separate preset tuned specifically for L. reuteri cultures, which need a longer, cooler ferment (around 36 hours at 36–38°C). This coconut yoghurt recipe uses a standard vegan yoghurt culture, so the Ferment program is the correct match. Adjust the fermentation time to 10 hours.

Can I change the temperature on the Reuter-i Pro? No — temperature is fixed per program on the Pro model. If you want manual control over both temperature and time, that's what the standard Reuter-i offers instead. On the Pro, only the fermentation time is adjustable.

Why is my yoghurt runny straight out of the maker? This is expected. Coconut yoghurt is warm and loose immediately after fermentation and only fully sets once chilled. Don't judge thickness until it's had at least 6 hours in the fridge.

My yoghurt separated — did I do something wrong? Some separation is normal for coconut-based yoghurt, especially in a first batch. A gentle stir before serving usually brings it back together. If separation is heavy every time, try reducing the coconut milk volume slightly or double-checking the premix is fully blended in at step 1.

Can I skip the Vegan Yoghurt Premix? The premix is there to help with texture and consistency (coconut milk alone tends to stay thin). You can experiment without it, but expect a thinner result.

Can I use a different starter culture? Yes — any coconut/vegan yoghurt starter will work, but follow the dose on that product's own packet rather than the 1g used here, as strengths vary between brands.

Can I use a portion of this batch to culture the next one? Yes, you can reserve 4 tablespoons of coconut yoghurt and use as a starter for the next batch. This can be repeated up to 6 times before using a new sachet.

How long does the finished yoghurt keep? Store sealed in the fridge and consume within about 1–2 weeks for best flavour and culture activity.

Do I need to fill the water bath to the very top? No — add 300ml of water maximum. Overfilling risks water displacing over the top once the glass jar is inserted.