In this study, impact of using probiotic culture, coconut milk, and honey on chemical composition, microbial and sensory properties of bio-yoghurt was evaluated. Eight treatments of yoghurt were made from cow and coconut milk or from their mixtures with or without adding 5% honey and using classic or ABT-5 starters. The obtained results showed that acidity, total solids, ash, water soluble nitrogen (WSN) and total volatile fatty acids (TVFA) values of yoghurt treatments contained 5% honey were higher than that of control. Fortification of yoghurt with 5% honey caused a markedly decrease in saturated fatty acids (SFA) and increase in unsaturated fatty acids (USFA) contents. The counts of Lactobacillus bulgaricus, S. thermophiles, L. acidophilus and bifidobacteria were higher in yoghurt fortified with honey than control. Supplementation yoghurt with 5% honey improved body, texture and flavour of yoghurt. Mixing 25 or 50% coconut milk with cow milk decreased values of acidity, ash, total nitrogen and WSN while increased pH, total solids, fat and TVFA levels of yoghurt. Blending coconut milk with cow milk highly increased medium chain fatty acids especially lauric acid in yoghurt. Yoghurt made from cow and coconut milk mixtures recorded the greatest count of Lactobacillus bulgaricus, S. thermophiles, L. acidophilus and bifidobacteria. Scores of sensory attributes were higher for yoghurt made from cow and coconut milk mixtures than those of yoghurt prepared from cow milk only. Incorporation 5% honey with cow and coconut milk mixtures and using of ABT culture produced bio-yoghurt with highly nutritional value