The aims of this investigation were (1) to study the influence of mixing various levels of coconut milk to cow milk on the chemical composition, sensory evaluation and rheological properties, (2) to determine the activity of classic yoghurt and ABT cultures in the previously mentioned milk. Acidity, Eh, total nitrogen and ash levels of cow milk were slightly higher than those of coconut milk. On the contrary, total solids and fat values highly raised in the coconut milk than in the cow milk. Coconut milk obtained the greatest scores for color, appearance, body and texture; and the lowest scores of flavour. Increasing of acidity and Eh values within fermentation was lower in coconut milk than in cow milk. Incorporation of coconut milk with cow milk reduced the development of acidity and Eh in mixed milk. Blinding of different levels of coconut milk with cow milk lowered the curd tension values. Syneresis values of cow and coconut milk mixtures were higher than that of cow milk only.