How to Make Vegan Friendly Coconut Yogurt using our Complete Vegan Coconut Yoghurt Making Kit


Before you begin it is important to wash the equipment and any utensils you use, in hot water and detergent. The danger of not thoroughly cleaning is that other microbes may overpower your starter culture and affect the quality of your yoghurt.


2L Organic Coconut Cream (5 x 400ml cans)

4 tablespoon Sugar (most of the sugar is consumed in the fermentation)

1 Packet Nourishme Organics Pure Vegan Coconut Yoghurt Starter Culture


  1. Place the cans of coconut cream overnight in a refrigerator
  2. Scoop the coconut cream out of the can with a tablespoon and add to your yoghurt making glass jar that comes with the Luvele yogurt maker- avoid adding the watery part of the coconut cream. You can reserve this to add to a smoothie.
  3. Add the starter culture and sugar to the coconut cream and gently whisk it in for 5 minutes to throughly dissolve.
    Each starter culturewill come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified. If you are using the Nourishme Organics Pure Vegan Coconut Yoghurt Starter culture add a 1g sachet
  4. Put the lid firmly on to the glass yoghurt jar
  5. Place the glass yoghurt jar into your yogurt maker.  
  6. Pour water slowly into the base.
    The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
  7. Place the cover lid on top. 
    The coconut yogurt is now ready to begin fermentation.
  8. Set the time & temperature.
    Use the digital control panel to set the temperature to 36° C (96.8° F), the time to 24-hours and then press ‘confirm’ to begin incubation.
  9. After 24 hours the fermentation is complete.
    Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench!
  10. Switch the yogurt maker off and remove the yogurt jar.
    Straight from the maker the yogurt will be runny and warm.
  11. Pour the yogurt gently into the 4 pint mason jars and seal.
  12. Place the jars in the fridge for at least 6 hours to chill and set.


    How to Thicken your Coconut Yogurt Recipe (optional)

    Whilst coconut yogurt is generally thin in nature, some may prefer to thicken coconut yogurt to a spoonable texture.


    50g Organic Tapioca Starch

    500ml Filtered Water (cold)


    1. Add tapioca starch and water to a saucepan
    2. Heat saucepan on medium heat while stirring 
    3. When the starch slurry thickens take off the heat and allow to cool to room temperature
    4. After step 10 above add the starch slurry to the coconut yoghurt and mix well
    5. Pour the yogurt gently into the 4 pint mason jars and seal.
    6. Place the jars in the fridge for at least 6 hours to chill and set.