Skip to main content
Epicurious

Homemade Coconut Yogurt

Image may contain Cutlery Spoon Bowl Plant Fruit Blueberry Food and Meal
Photo by Chelsea Kyle

This homemade yogurt works well as a dairy-free alternative. We prefer making our own coconut milk over using canned—the flavor is much more fresh. To reuse the pressed coconut, dry it out in a low oven until no longer moist, then use in baked goods or sprinkle over yogurt.

Do ahead:

Yogurt can be refrigerated for up to 2 weeks.

See Related Recipes and Cooking Tips

Read More
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.