Creamy Homemade Vegan Yogurt with Coconut Milk and Agar

Prep Time 10

Cook Time 10

Incubation Time 10

Total Time 10 20

Course Breakfast, Condiment, Dessert, Snack

Cuisine Indian, Mediterranean, Middle Eastern, Vegan

Servings 4 Cups

Medium saucepan To gently heat and dissolve the agar in coconut milk.
Whisk Ensures the agar is well incorporated without clumps.
Thermometer Optional but recommended. Helps monitor cooling before adding cultures (ideal range is around 105°F).
Glass jar(s) with lid For incubating the yogurt. Mason jars work great.
Warm spot or yogurt maker You can use a yogurt maker, Instant Pot with a yogurt setting, or simply a warm oven (turned off but with the light on). A heating pad also works.
Cheesecloth or paper towel and rubber band (if fermenting uncovered) Allows air circulation while keeping dust out.

2 cans 13.5 oz each full-fat coconut milk – Choose a brand with minimal additives. The full fat is crucial for that thick, creamy consistency.
1½ teaspoons agar agar powder – This acts as the thickener. Don’t substitute with gelatin if you're keeping it vegan.
2 teaspoons maple syrup or agave syrup – A bit of sweetness helps activate the cultures and enhances the flavor.
1 to 2 tablespoons vegan yogurt starter – You can use store-bought unsweetened vegan yogurt with live cultures or powdered starter designed for plant based yogurt recipe use.
Optional: ½ teaspoon vanilla extract for added flavor.

In a medium saucepan over medium heat, pour in both cans of full-fat coconut milk. Whisk in the agar agar powder evenly to avoid clumps. Bring the mixture to a gentle simmer, stirring continuously.
Once it starts bubbling, let it simmer for 3 to 5 minutes. This activates the agar and ensures the mixture thickens properly. Don’t let it boil too aggressively or it may alter the flavor.

Turn off the heat and stir in the maple syrup (and vanilla extract if using). Let the mixture cool to about 105°F (40°C). This is important—too hot and it will kill the live cultures.

Once cooled, add your vegan yogurt starter or a few spoonfuls of unsweetened store-bought vegan yoghurt with live cultures. Stir gently to combine.

Pour the mixture into a clean glass jar or jars. Cover loosely with a lid or a piece of cheesecloth secured with a rubber band.
Place the jar in a warm, draft-free area where it can maintain a temperature of 100–110°F. This could be a yogurt maker, an Instant Pot on the yogurt setting, or a warm oven with just the light on.
Let it incubate for at least 8–10 hours. The longer it sits, the tangier it becomes. Taste at the 10-hour mark and let it go longer if you like a more pronounced tartness.

Once fermented, stir the yogurt gently (it may look a little separated; that’s normal) and refrigerate it for at least 4 hours. It will thicken further as it chills.
Before serving, give it another gentle stir for an even texture.