Whether you are lactose intolerant or just love the taste of coconut this recipe is sure to delight! All you need is a warm space such as an airing cupboard to stat the fermentation process.


  • 1 litre Grace Premium coconut milk
  • 2 capsules of a dairy-free probiotic such as BioKult
  • ½ tsp guar gum (optional – to thicken)


Pour the coconut milk into a 1 litre mason jar. Empty the contents of 2 probiotic capsules and guar gum (if using) into the coconut milk and whisk together. Seal the lid. Place the jar in a warm airing cupboard for 3-4 days. Each day open the jar to allow the gas to escape, reseal, shake the contents and replace back in the warm area. (The contents may have separated and may look a little lumpy during this process – all normal!) After 3-4 days, remove the jar and pour the contents into a blender and blend briefly. Rinse the jar and pour the contents back in and place in the fridge – it should thicken after 1 day.

(When making a new batch – save a tsp of the original mixture to add in to a new batch (whisk in at the beginning) – and add slightly less guar gum).

As an alternative the yogurt can be thickened by adding 3 tbsp chia seeds after the blending process and stirring in before placing in the fridge.

(You can add SUGAR FREE flavourings such as vanilla powder, almond essence etc at the blending process… if desired).