Work in progress.

Makes 2 quarts


  • 2 quarts coconut milk, rice milk or soy milk
  • 2 teaspoons Pomona’s Pectin Powder
  • Yogurt culture


  1. Add pectin to 2 cups room-temperature coconut milk. Blend in blender until well combined. Set aside.
  2. Heat remaining 6 cups coconut milk in a saucepan and heat to 140F.
  3. Add reserved milk and pectin. Return to 140F. Remove from heat.
  4. When milk is cooled to 110F, sprinkle yogurt starter over milk and stir well. Pour into a clean jar and cover, or pour into your yogurt maker jars and follow manufacturer’s directions.
  5. Culture for 6-8 hours at 105F-112F in a yogurt maker or similar appliance.
  6. Shake or stir and refrigerate. Yogurt will not thicken until after refrigeration. Thickening may take up to 24 hours.


I used Silk Very Vanilla soy milk as the base and 1 tablespoon of a commercial vegan yogurt as the starter.

4 teaspoons of pectin was too much - resulting consistency of tapioca pudding.