Countertop Coconut Yogurt

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A super easy 2-ingredient AIP coconut yogurt anyone can make with just a mason jar and some cheesecloth. Paleo, dairy-free, gluten-free, whole-30 and vegan.

If you don’t have an Instant Pot, or are feeling a little lazy and didn’t want to go to the effort, this recipe is for you!

Our recipe contributor, (Andrea, formerly known as the Hurried Health Nut) discovered an easier alternative in this recipe from Minimalist Baker using just two ingredients and no cookware! She tried it with the ingredients she had on hand and it was a great success! So, she adapted it slightly to be AIP.

Andrea suggests grass-fed Collagen peptides, but they aren’t 100% necessary. She says “it tastes delicious either way.” If you want an extra protein or collagen boost in your AIP coconut yogurt, just stir in a scoop of collagen peptides after the fermentation process but before placing in the fridge. It also helps thicken it up a bit, if you like your yogurt really thick, Greek style. And by all means, if you are vegetarian or vegan, or you just don’t have any on hand, feel free to skip the collagen peptides.

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Countertop Coconut Yogurt

Yield: 1 Cup
Prep Time: 5 minutes
Cook Time: 1 day
Additional Time: 1 day
Total Time: 2 days 5 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This AIP coconut yogurt recipe is suuuuuper easy. Promise. If I can do this, you definitely can. It will take you less than five minutes. Pinky swear.


  1. Clean and sterilize a pint size mason jar.
  2. Shake coconut milk well, open and then pour into your mason jar.
  3. Break open two probiotic capsules and sprinkle contents over coconut milk.
  4. Using a wooden or silicone spoon, spatula or whisk, stir coconut milk and probiotics until well-combined (do not use metal, as it deactivates the probiotics).
  5. Cover your mason jar with cheesecloth or a thin dish towel and secure with a rubber band.
  6. Let rest in a warm location (on your counter is fine) for 24-48 hours, or until yogurt has thickened and gotten tangy. The amount of time you let the yogurt ferment will depend on how warm your location is and how tangy you like your yogurt. We keep our house in the upper 60’s °F and 48 hours on the counter works just fine for me. (*It should smell tangy, but not “funky.” If it starts to smell funky, it has gone bad. Throw it out.)
  7. Once your yogurt has reached the right amount of tanginess, give it a good stir with a wooden spoon or silicone spatula, cover with an airtight lid and store in the fridge. It will have a little thin layer of coconut kefir on top, but just stir it in and let it sit in the fridge for a bit and it will thicken up.
  8. If you like your yogurt extra thick (or you want an extra boost of protein/collagen), try mixing in a scoop of collagen peptides (after your yogurt has fermented, before you place it in the fridge). This step is optional.
  9. After your coconut yogurt has fermented, feel free to add your sweetener of choice (I like maple syrup or honey for AIP), fresh fruit, fruit compote or enjoy as is.
  10. Store in the fridge in an airtight container for up to 1 week.


Also works great as a dairy-free sour cream substitute, as a thickener for dairy-free“cream” sauces and as a topper for Paleo/AIP waffles. I also add it to smoothies for a probiotic boost as well as some extra creaminess.

What Probiotics Should You Use?

In my other recipe, it was suggested that your probiotic should containing the following strains - Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophiles (our other recipe creator uses Innate Response Flora 5-14).

 With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.