Abstract:In the study，coconut milk was used as the main raw material，without the addition of any animalbased ingredients，to prepare coconut plant-based yoghurt using lactic acid bacteria fermentation.Sensory scores were used as the main evaluation indicators，combined with physical and chemical indicators，such as pH，acidity，and water holding capacity，to study the impact of fat and sugar addition，homogenization pressure，fermentation temperature and time，and starter inoculation on the quality of the coconut plant-based yoghurt.Then，through orthogonal experiments，the process conditions for the preparation of coconut plant-based yoghurt were optimized.Comprehensive analysis of single factor experiment and orthogonal experiment results showed that the optimal preparation process was 10% fat content，4% sugar addition，25 MPa homogenization pressure，3% starter inoculation，40 ℃ fermentation temperature，and 8 h fermentation time.Under this process，the pH of the prepared coconut plant-based yoghurt was 4.55，titer acidity was 92.67 °T，water holding capacity was 88.75%，protein content was 3.85 g/100 g，and viable number of lactic acid bacteria was 5.70 ×109CFU/g.Yeast and pathogenic bacteria were not detected，and the yoghurt had a good taste，no delamination，suitable consistency，good coagulability，and the sensory score was the highest at 84.97.