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Coconut Yoghurt (100% Coconut Milk)
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Coconut Yoghurt (100% Coconut Milk) (150 g) has 315 calories. That works out to 210 calories per 100 g. It contains 7.5 g of carbs, 3 g of protein, 30 g of fat and 3.3 g of fiber. Its 0.9 mg of Manganese covers 39% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
315
KCAL / 150G
Carbs
7.5g
· 3% DV
Protein
3g
· 6% DV
Fat
30g
· 38% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 4% · Fat 86%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 315 kcal | |
| Total fat | 30 g | 38% |
| Saturated fat | 27 g | 135% |
| Trans fat | 0 g | |
| Sodium | 23 mg | 1% |
| Total carbohydrate | 7.5 g | 3% |
| Fiber | 3.3 g | 12% |
| Protein | 3 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 315 kcal |
| 1 tablespoon (medium) | 15 g | 32 kcal |
| 2 tablespoon (medium) | 30 g | 63 kcal |
| 100 g | 100 g | 210 kcal |
| 1 cup (small) | 100 g | 210 kcal |
| 1 pack (medium) | 120 g | 252 kcal |
| 1 serving (medium) | 125 g | 263 kcal |
| 1 cup (large) | 200 g | 420 kcal |
Calculated from 210 calories per 100 g.
Coconut yoghurt is made from coconut milk, usually fermented with yoghurt cultures. Versions made with full-fat coconut milk tend to be rich and creamy; ingredients and texture vary between products, and some include thickeners or added sweeteners.
Coconut yoghurt can contain live probiotic cultures if it has been fermented with them and the cultures remain alive in the finished product. Heat-treated versions may not contain live cultures, so coconut yoghurt is not automatically probiotic.
To make coconut yoghurt, combine full-fat coconut milk with a suitable yoghurt starter or live-culture yoghurt, then let it ferment under clean, temperature-controlled conditions. The starter’s instructions matter: fermentation time and the final thickness vary with the culture and recipe.
Coconut yoghurt can separate because its water and coconut fat settle into different layers, especially during storage. Stir it before serving. If you notice mould, an unpleasant smell, or other clear signs of spoilage, discard it rather than trying to mix it back together.
No, coconut yoghurt does not taste exactly like dairy yoghurt. It usually has a noticeable coconut flavour and a creamy texture, with some tang from fermentation; the coconut taste remains even when the consistency is similar to dairy yoghurt.
Yes, coconut yoghurt can add creaminess and tang to curry, but high heat may cause it to split. Stir it in after taking the pan off the heat, or temper it first by mixing a little hot sauce into the yoghurt.
Coconut yoghurt works well in overnight oats: stir it with oats and your preferred milk, then refrigerate until the oats soften. Its coconut flavour pairs particularly well with mango, berries, nuts, and spices such as cinnamon.
Keep opened coconut yoghurt refrigerated in a tightly closed container and use a clean spoon each time. Follow the product’s stated guidance for use after opening; discard it if it develops mould, an unpleasant odour, or an unusual appearance.
Yes, coconut yoghurt can be frozen, but thawing often changes its texture and makes it grainy or separated. It is usually more enjoyable in smoothies or cooked dishes after thawing than eaten plain.
No, coconut yoghurt is not nutritionally identical to dairy yoghurt. Full-fat coconut-milk versions are rich in saturated fat and generally provide less protein than dairy yoghurt, so they are not a like-for-like source of protein.
Vitamins
B5
0.45mg · 9% DV
Biotin
1.5µg · 5% DV
B1
0.05mg · 4% DV
Folate
13.5µg · 3% DV
Minerals
Manganese
0.9mg · 39% DV
Copper
0.3mg · 33% DV
Phosphorus
135mg · 19% DV
Potassium ⭐
330mg · 10% DV
Sodium
23mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 315 calories in 1 cup (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Coconut yoghurt (100% coconut milk) is a plant-based yoghurt alternative made by fermenting coconut milk with live cultures. It is usually thick and creamy, with a distinct coconut aroma and a gentle tang; the exact texture and sweetness vary by product.
It works at breakfast with fruit, oats or granola, as a snack, or stirred into desserts and sauces. Unlike many dairy yoghurts, it is high in fat and low in protein: it provides 20 g of fat and 2 g of protein per 100 g. For a lighter bowl, use a modest portion and add fresh fruit; pair it with a separate protein source if you want a more filling meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
27g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.