Coconut Yogurt
This raw coconut yogurt is creamy, silky smooth, and thick yet it doesn’t contain any thickeners or emulsifiers. Not only is the yogurt raw, but it's also vegan (dairy-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
Servings: 4 (1/2-cup) servings
Calories: 142kcal
Ingredients
- 2 cups young coconut meat *
- 1/2 cup water
- 2 probiotic capsules **
- 1/2 Tbsp, maple syrup (optional)
Instructions
- Blend. Add the young coconut flesh and water into a high-speed blender and blend on high until completely smooth. I recommend starting with only a little bit of water and adding more as you blend. This is because every coconut is different. Some young coconuts have very little flesh; some have a lot. Sometimes the flesh is very tender and gelatinous and sometimes it’s a bit dry and fibrous. Also, the amount of water will depend on how thin/thick you like your yogurt. Once blended, transfer the blended coconut into a sterilized glass jar.
- Add the live cultures. Using sterilized non-metal utensils, stir the live cultures into the blended coconut. Metal self-sterilizes, i.e., it kills bacteria, including the good bacteria, so avoid metal bowls and utensils. Make sure the starter culture is well mixed in, so the good bacteria are evenly spread out.
- Let the coconut milk culture. Cover the jar with a piece of cheesecloth, and let the coconut culture at a consistent temperature for a few hours. The time will depend on the strength of the probiotics, the number of strains the probiotics contain, and the temperature at which the milk is culturing. I used a 50 billion probiotics with 20 different strains, and let the yogurt culture at 77°F/25°C for 10 hours. The longer you let the coconut yogurt culture, the tangier it will be.
- Refrigerate the yogurt. Once the coconut yogurt reaches the tanginess you like, place it in the refrigerator to stop the culturing process. As the yogurt cools, it will thicken (you can always add a splash of water and give it a stir for a thinner consistency).
- Store. Leftover coconut yogurt keeps well in an airtight container in the refrigerator for up to 1 week.
Notes
*I used two young coconuts If you can't find young Thai coconuts, you can purchase frozen coconut meat. If you go that route, you'll need to let the coconut flesh thaw first.
**I used 50 billion probiotic capsules with 20 different bacterial strains, including Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium lactis.
***Nutrition information is approximate and many contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 4 | Calories: 142kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Fiber: 4g | Sugar: 1g