COCONUT IN ALL its forms has become a healthy household staple, with each and every element experiencing culinary use. We love coconut milk covered, are nuts for coconut oil and butter, and now we’re on to the mastery of coconut yogurt. Coconut yogurt is the best non-dairy alternative, in our humble opinion, because it mimics the texture and rich flavor of dairy so well.
THE BENEFITS: Coconut meat is rich in medium chain fatty acids, which are vital for supporting thyroid function, and is free of a common allergen found in cow’s dairy called lactose. Coconut yogurt is not only easier to digest for most but is also highly nutritious. It helps boost the metabolism, slim the waist-line, support mood and give skin a glow.
THE INCENTIVE: Making coconut yogurt at home is easier than you’d think. We’re keeping the recipe super simple and clean, avoiding the slew of preservatives and additives commonly included in store-bought versions. In addition, we can keep the sugar content extremely low. Most store-bought brands have tons of added sugar, with even the ‘plain’ flavors containing upwards of 8 grams per serving.
THE ADVANTAGE: Another advantage of culturing coconut yogurt at home is the control of the fermentation process. By fermenting at home, we can amp up the probiotic culture content, making the yogurt even more therapeutic. The more probiotics, the healthier our digestion, the clearer our skin, and the more stable and uplifted our mood.
We promise you this recipe is foolproof. All you need is a few ingredients, a jar and a warm place to store it. The rest of the magic happens on its own. Whip up a large batch – this coconut yogurt won’t last long!
HOMEMADE RAW COCONUT YOGURT
- 2 cups coconut meat* (about 2 fresh young coconuts)
- 3/4 cup almond milk
- 4 capsules probiotics, opened
- 1 tsp raw honey
- 2 tsp fresh squeezed lemon juice
- pinch of sea salt
*Coconut meat can be found frozen in health food stores, or it can be scooped out of a fresh, young green coconut
- Combine coconut meat, honey, lemon juice and salt into a blender or food processor. Blend on high and slowly add almond milk to thin. Note: you may not need all of the almond milk, so add until you reach a yogurt consistency.
- Next, add probiotics to coconut meat mixture and blend on slow until fully mixed in.
- Pour into a glass jar or mason jar. Cover with cheesecloth or other breathable fabric and secure with a rubber band or the outside rim of a mason jar lid.
- Place in a warm place such as a cabinet, oven or countertop. Leave out for 24 hours to ferment.
- It is now ready to enjoy! Top with fresh berries, homemade granola, or superfoods.
- Cover and store in refrigerator for later use. Keeps for up to two weeks refrigerated.