This Forgotten 1960s Hack Turns Coconut Milk into Creamy Vegan Yogurt

Back in the ‘60s, people were experimenting with all sorts of food tricks—no fancy machines, no preservatives, just real kitchen know-how.

One of those forgotten tricks? Turning plain coconut milk into a thick, tangy yogurt without any dairy.

It’s simple, cheap, and ridiculously good—especially if you’re vegan or lactose-intolerant.

History

During the 1960s, health food movements were just beginning to bloom in the U.S. Homemade yogurt was all the rage among homemakers looking for natural alternatives.

Some old cookbooks even suggested using canned coconut milk as a substitute for cream and dairy.

The real hack came when people started adding probiotics or “leftover yogurt” to coconut milk to create their own dairy-free version.

No store-bought brands. Just pantry items and patience.

Equipment

• Glass jars with lids (or any clean container)
• A mixing bowl (I love this mixing bowl set)
• A wooden spoon (Love environmet & style? Get this bamboo spoon set) or silicone spatula
• A small saucepan (this is the FATHER of all saucepans!)
• A clean towel or cloth
• A warm spot (like the oven with the light on or a yogurt maker)

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1 teaspoon agar agar powder (for thickness)
• 1 tablespoon maple syrup or cane sugar (helps feed the culture)
• 2 probiotic capsules (make sure they’re vegan-friendly)

Instructions

Step 1: Prep the Coconut Milk

Pour the entire can of coconut milk into a small saucepan.

Sprinkle in the agar agar powder and stir well.

Heat on low for about 3-5 minutes until the mixture is warm and the agar dissolves. Don’t boil it—just warm enough for the agar to activate.

Step 2: Sweeten and Cool

Add the maple syrup to the warm coconut milk.

Stir gently and let it cool down to about room temperature (you don’t want to kill the probiotics).

This usually takes 15–20 minutes.

Step 3: Add the Probiotics

Once cool, open the probiotic capsules and empty the powder into the mixture.

Stir with a wooden spoon. Don’t use metal—it might mess with the good bacteria.

Mix until smooth and evenly combined.

Step 4: Let It Ferment

Pour the mixture into clean jars and cover with lids (not too tight).

Place the jars in a warm, dark spot for 12 to 24 hours.

The longer it sits, the tangier it gets. Taste after 12 hours and keep going if you want a stronger flavor.

Step 5: Chill and Serve

After fermentation, seal the jars tightly and pop them in the fridge for 4–6 hours.

This helps the yogurt set fully and cool down.

When ready, give it a stir and enjoy with fruits, granola, or by itself!

Special Notes

• Full-fat coconut milk works best. Don’t use the low-fat kind—it gets watery.
• If you want thicker yogurt, you can add 1 tablespoon of tapioca starch or cornstarch before heating.
• Avoid flavored or sugary probiotics. Always check the label.

Nutrition (Per Serving)

• Calories: 120
• Fat: 10g
• Carbs: 6g
• Protein: 1g
• Sugar: 3g
• Fiber: 1g

This can vary depending on your coconut milk and added sweetener.