Learn how to make take fresh coconuts and turn them into delicious yogurt. Economical, nutritious and delicious. The hardest part is obtaining the coconut, opening it and processing it. If you have access to coconut meat then this recipe is much easier. Blend a few ingredients, ferment or refrigerate. Enjoy the next day. It's thick in consistency like vegan Greek Yogurt. I love this and hope you do too! A little effort if start from scratch but worth it. Enjoy!
Special thanks to Gerald for opening the coconuts!
Fresh Coconut Yogurt
Yield: 6-8
ingredients:
- 2 1/2 Cups Fresh Coconut Meat
- 1/2 Cup Coconut Water or Coconut Milk of choice
- 4 Tbsp Agave/Maple Syrup or favorite
- Pinch of Salt
- 2 Juicy Lemons or Limes - Freshly Squeezed
- Opt: 6 Tbsp Coconut Cream
- Opt: 1-2 Servings of desired Probiotic
instructions:
How to cook Fresh Coconut Yogurt
Peaceful Preparation:
- Combine everything together in a blender.
- Blend, scrape down the sides and blend again. Blend until completely smooth and not grainy.
- Pour into a container, proceed to ferment to create probiotics or place in the fridge immediately, refrigerate overnight. Enjoy the next day!
- Use anyway you'd like to use traditional yogurt.
NOTES:
Omit sweetener for a unflavored version that is more sour. Coconut Cream refers to the cream found in a can of full fat coconut milk, refrigerate first, then scoop. Add 1/2 cup extra coconut water or coconut milk and omit the coconut cream for a thinner yogurt.
The recipe above uses the Banana Cream Oatmeal that my loving husband made for us, I added chocolate chips to mine, surrounding it with banana coins, added the coconut yogurt and strawberry compote on top. Highly recommend this breakfast! The recipe below uses this vegan omelette recipe with some added diced onion, cilantro, green bell pepper and a pinch of chipotle powder. Then its baked in a lined cake tin, then sliced like a pizza and topped with avocado, onion, cilantro and the coconut yogurt. Both delicious! Enjoy!
