What Bacteria Does Coconut Yogurt Have?

December 7, 2025 •

4 min read

While traditional dairy yogurt is a well-known source of probiotics, its plant-based counterpart, coconut yogurt, also contains a variety of beneficial microorganisms. The specific bacterial strains found depend on the starter culture and processing methods used by the manufacturer.

Quick Summary

Coconut yogurt is made using specific bacterial starter cultures, typically including Streptococcus thermophilus and Lactobacillus bulgaricus, with many brands also adding a range of other probiotic bacteria for enhanced health benefits.

Key Points

Standard Starter Cultures: Coconut yogurt typically contains Streptococcus thermophilus and Lactobacillus bulgaricus, which are also found in traditional dairy yogurt.
Added Probiotic Strains: Many commercial and homemade coconut yogurts are supplemented with additional probiotics from the Lactobacillus and Bifidobacterium families to enhance health benefits.
Common Probiotic Examples: Look for strains such as Lactobacillus acidophilus, Lactobacillus casei, and various Bifidobacterium species listed on the ingredients.
Fermentation Process: The bacteria ferment the natural sugars (glucose and fructose) in coconut milk, producing lactic acid which thickens the yogurt and gives it its tangy flavor.
Variability is Key: The exact bacterial content and viability can vary significantly between brands, and homemade versions offer more control over the specific strains used.
Check for 'Live and Active Cultures': Look for this seal to ensure the yogurt contains a minimum number of living, beneficial bacteria at the time of manufacture.
Post-Fermentation Pasteurization: Some manufacturers pasteurize their yogurt after fermentation, a heat treatment that can kill the live bacterial cultures.

The Core Cultures: Lactic Acid Bacteria (LAB)

At its most basic, coconut yogurt is created through a process of fermentation, much like dairy yogurt. This relies on a starter culture of specific lactic acid bacteria (LAB) to transform the coconut milk into a tangy, thickened product. The most common cultures used are the same ones traditionally employed for dairy yogurt:

Streptococcus thermophilus: This thermophilic (heat-loving) bacterium is one of the two main species in most yogurt starters. It grows quickly, producing lactic acid that lowers the pH of the coconut milk.
Lactobacillus bulgaricus: This bacterium also produces lactic acid and works synergistically with S. thermophilus. It becomes more active as the pH drops, further contributing to the flavor and texture.

These core bacteria ferment the naturally occurring sugars (glucose and fructose) in coconut milk, creating lactic acid that causes the milk to coagulate and develop its signature tartness.

Beyond the Basics: Added Probiotic Strains

To enhance the probiotic content and provide additional health benefits, many coconut yogurt producers supplement their core starter cultures with other strains. These added probiotics are specifically chosen for their ability to survive the digestive tract and colonize the gut.

Lactobacillus Species

Beyond the standard L. bulgaricus, many other Lactobacillus species are frequently added:

Lactobacillus acidophilus: A well-researched probiotic strain naturally found in the human digestive system, known for supporting gut health and fighting off pathogens.
Lactobacillus casei: Often included to aid digestion and support immune function. Some studies show it thrives alongside other bacteria in coconut-based fermented products.
Lactobacillus rhamnosus: Another strain recognized for its ability to benefit the gut, frequently added to probiotic foods.
Lactobacillus plantarum: A versatile probiotic strain that can survive harsh digestive conditions and support a healthy intestinal environment.

Bifidobacterium Species

Members of the Bifidobacterium genus are also common additions, especially since they are natural inhabitants of the human gut.

Bifidobacterium animalis subsp. lactis: Often labeled as 'B. lactis', this is a well-documented probiotic strain valued for its ability to support digestive health and the immune system.
Other Bifidobacterium strains: A variety of other Bifidobacterium species may be included, depending on the specific formula used by the manufacturer.

Factors Influencing Bacterial Content and Viability

Not all coconut yogurts offer the same bacterial benefits. Several factors determine the quantity and viability of the live cultures:

Starter Culture Type: Manufacturers can use different combinations of starter cultures and added probiotics. Some may focus on traditional yogurt cultures for texture, while others prioritize specific, research-backed probiotic strains.
Pasteurization: If a yogurt is pasteurized after fermentation, it can destroy the beneficial live cultures, rendering the product non-probiotic. Always check the label for phrases like "live and active cultures."
Homemade vs. Commercial: Homemade coconut yogurt, made with fresh starter cultures or probiotic capsules, often contains a very high concentration of live bacteria. However, this is heavily dependent on using the right ingredients and maintaining the correct temperature during fermentation.
Shelf Life and Storage: The number of live bacteria in any yogurt can decrease over time. Proper refrigeration helps maintain the viability of the cultures.

Coconut Yogurt vs. Dairy Yogurt: A Bacterial Comparison


Feature	Coconut Yogurt	Dairy Yogurt
Primary Starter Cultures	S. thermophilus, L. bulgaricus	S. thermophilus, L. bulgaricus
Common Added Probiotics	L. acidophilus, L. casei, Bifidobacterium strains	L. acidophilus, L. casei, L. rhamnosus, Bifidobacterium strains
Fermentation Substrate	Glucose, fructose, and other plant-based sugars in coconut milk	Lactose (milk sugar)
Nutritional Support	Medium-chain triglycerides (MCTs) and fiber can support bacterial growth.	Lactose and milk proteins provide nutrients for bacterial growth.
Guaranteed Potency	Look for the "Live and Active Cultures" seal for assurance of live bacteria content.	Look for the "Live and Active Cultures" seal.
Product Variability	Bacterial content can vary more significantly by brand, starter culture, and homemade method.	Generally consistent bacterial content in commercial products, though quality varies.

How to Select a High-Quality, Bacteria-Rich Coconut Yogurt

For those seeking the maximum probiotic benefits, here are some tips when shopping for or making coconut yogurt:

Read the Label: A good commercial coconut yogurt should list specific bacterial cultures in its ingredients, not just "live cultures." Look for names like L. acidophilus or Bifidobacterium animalis.
Check for the Seal: The "Live and Active Cultures" seal from the National Yogurt Association is a useful indicator that the product contains a significant number of viable bacteria.
Avoid Heat-Treated Varieties: If a product is pasteurized or heat-treated after fermentation, the probiotics will not survive. This is usually specified on the label.
Try Making Your Own: For ultimate control over the strains and quantity, homemade coconut yogurt is an excellent option. You can use specific probiotic capsules or dedicated vegan starter cultures. You can find detailed recipes and starter culture options from reputable sources like The Culture Cupboard.

Conclusion

Coconut yogurt is a viable and increasingly popular non-dairy source of beneficial bacteria. It contains the same core lactic acid bacteria as dairy yogurt and is often fortified with additional, gut-friendly probiotic strains like Lactobacillus acidophilus and Bifidobacterium animalis. To ensure you are getting a product rich in live, active bacteria, always check the label for specific strain information or the “Live and Active Cultures” seal. Alternatively, making your own at home provides complete control over the cultures and guarantees high potency for maximum gut health benefits.

Visit the Philippine Coconut Authority for more information on the production of coconut products like coconut yogurt, including the role of lactic acid bacteria in the process.

Frequently Asked Questions

Coconut yogurt often uses the same standard starter cultures, Streptococcus thermophilus and Lactobacillus bulgaricus, as dairy yogurt. It is also often enriched with additional probiotic strains from the Lactobacillus and Bifidobacterium families, similar to some probiotic dairy yogurts.

Yes, you can get probiotics from coconut yogurt, provided it contains live and active cultures. Many brands add probiotic strains specifically for this purpose. Checking the product label for the 'Live and Active Cultures' seal is recommended.

The main difference is the substrate the bacteria ferment. In coconut yogurt, the bacteria break down the coconut milk's natural sugars (glucose and fructose) into lactic acid. In dairy yogurt, they ferment lactose (milk sugar).

The best way to know is to check the product's packaging. Look for the 'Live and Active Cultures' seal from the National Yogurt Association or an ingredients list that names specific live bacterial strains. A product that is heat-treated or pasteurized after fermentation will not contain live cultures.

The viscosity of homemade coconut yogurt depends on the fat content of the coconut milk and the activity of the starter culture. A runny consistency can also be caused by insufficient fermentation time, an incorrect temperature, or using a starter culture that is not potent enough. Commercial products often use thickeners to achieve a uniform texture.

Lactic acid, produced by lactic acid bacteria during fermentation, is responsible for giving coconut yogurt its characteristic tangy flavor. The increasing acidity also causes the coconut milk proteins to thicken and form the yogurt-like consistency.

Homemade coconut yogurt offers complete control over the ingredients, allowing you to choose high-quality starter cultures and avoid additives or added sugars. This can lead to a higher concentration of live bacteria. However, store-bought products with a 'Live and Active Cultures' seal are a convenient and reliable source of probiotics.