The firmness and consistency will depend on the amount of Smooth Gel used and this can be varied to your personal taste. You may also have different results depending on the brand of coconut cream used and how much water has been added to it.

All coconut creams are not created equal. You may need to try a few different brands before you find the one you like the best. For best results use a coconut cream with a high content of coconut cream rather than one with lots of water in it. This is our favourite brand and has a coconut cream content of 99.9% Kara has a 99.9% coconut cream content.

The sugar, agave nectar, maple syrup or golden syrup is added as a food source for the living culture. If your Coconut Yoghurt is too sweet, you can try reducing the amount, however, this is a bit of a balancing act between too sweet, and the culture not having enough complex carbohydrates to eat. Avoid using honey as the antibacterial properties of the honey may hinder the culture growth.


  • A Yogurt Maker (Large Enough to Hold 1 litre of Milk)
  • A Stainless Steel Pot
  • A Diary Thermometer
  • A Sealed Whisk


  • 800 ml to 1 litre of Coconut Cream
  • 1 Tablespoon of Sugar.
  • 2-3 Teaspoons of Classic Pectin.
  • 1 Dose of Yogurt Starter Culture (We recommend Mad Millies Starter Culture)

Note: The amount of culture used for one litre is VERY SMALL.


  1. Place 800 ml to 1 litre of coconut cream into a yoghurt maker.
  2. Mix 1 tablespoon of sugar with your Classic Pectin and sprinkle into your coconut cream slowly while whisking vigorously to avoid clumping.
  3. Mix in your yoghurt starter culture, mixing in well to ensure the culture is evenly distributed throughout the milk.Maintain the temperature between 37°C and 43°C for24 hours.


Chill before serving and top with your preferred ingredients, we love fresh fruit and muesli.

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