Coconut Yogurt Recipe

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Coconuts have antimicrobial and antibacterial properties and may be used to treat a range of problems ranging from abscesses and asthma to nausea, skin infections, ulcers, weakness and toothaches. Much of the healing properties in young coconut meat is due to the high amount of lauric acid contained in it. The fat in young coconut meat can help improve the body’s immune system and anti-inflammatory responses. This recipe has a wonderful amount of happy tummy probiotics too!

I wish I could take credit for this recipe but I was introduced to it by my friend Lauren who posted it from Kristen’s Raw. I want you to watch the video and see just how easy it is to make. Below, to make it a bit easier for you, I wrote out all the measurements and ingredients with pictures. 

Raw Coconut Yogurt
meat from 2 young thai coconuts
1 – 1 1/2 cups coconut water
2-3 probiotic pills or 1/4 tsp of probiotic powder
3/4 soaked nuts, soaked at least 2 hours to overnight 
(you can do any mixture of your favorite nuts)

If opening a coconut is daunting to you, here are some places to buy coconut meat:
(these are making their way into Whole Foods)

How to open a coconut:
(don’t fear – it’s easy once you get the hang of it!!!)

So now that you have opened your coconut and poured out your coconut water into a reserved jar or bowl, scrape the meat out the best you can. Sometimes you get coconuts that have meat that slide on out and others you have to sit and scrape a bit. Either way it shouldn’t take long, and it is WELL worth the work. (Make sure you scrape away any brown shell that’s attached to the meat, you don’t want this in the yogurt)
I used 1/4 c. brazil nuts, 1/4 c. cashews, 1/4 c almonds
Now take the coconut meat, one cup of coconut water, and the soaked nuts and add to blender. Blend until very smooth. You can add more coconut water if you need it to become a smoother consistency. 

reserved coconut water from 2 coconuts
Next, open up your probiotic pills and add the powder to coconut mixture and blend on low to incorporate. 
Pour out the scrumptious coconut yogurt into a slightly cracked sealed container and let chill out on the counter for 4-24 hours. The longer you leave out, the tangier & fermented it will become. I left mine out for close to 10 hours and was happy with the results. It’s all preference. You can also put the yogurt in a bowl in the dehydrator and set the dehydrator at 100 degrees F. The yogurt should incubate for about 3-6 hours. You know it’s ready when it has a fluffy consistency. It will store in the refrigerator for at least 10 days. The yogurt should be white, if it turns pink or purple discard it.
From here you can add sweetener or flavorings such as vanilla extract, agave… I like it plain and natural. It gives a beautiful hint of sweetness to my smoothies just as is. 
Add this to your smoothies and you will be heaven! Its super super delicious and brings the smoothie taste to a whole other level. Or eat plain with granola for breakfast or on top of a raw brownie for dessert!


One thought on “Coconut Yogurt Recipe

  1. You know how much I love this recipe! So easy andnso versatile! I use whatever nuts or seeds I have. About to have a little right now! 😉 my daughter and I share it..mmm!

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