Confession alert! Coconut in any form is a household staple for Zuzana and me.
With plant-based eating becoming more popular it’s great to see companies jumping on board and supporting it by making alternatives for peoples favourite “traditional” animal-based choices – like yogurt. In our opinion, greek yogurt starter culture is the best non-dairy alternative, because it mimics the rich, creamy texture and tangy flavour so well.
Plus, making coconut yogurt at home is much easier than you would think. We’re keeping the recipe to only 3 ingredients, and avoiding the load of additives and preservatives commonly found in store-bought versions (especially sugar).
So, we hope you enjoy our simple, go-to Raw Coconut Yogurt recipe.
Raw Coconut Yogurt
- 3 Young Coconuts
- 4-5 Probiotic Capsules (see brand recommendations below)
- Carefully open all 3 coconuts.
- Pour the water from all 3 into a glass measuring cup or jar and reserve for later.
- Scoop the meat from all 3 coconuts into a high-speed blender, like Vitamix.
- Add some of the coconut water. And blend until smooth and creamy.
- *Start with less water and add more as needed. Otherwise, it may be too runny. You want it to be a similar texture to dairy yogurt.
- Once it is a smooth creamy texture, carefully twist open the probiotic capsules and empty the powder into the blender mixture. Once you have done this for the 4-5 capsules (see brand recommendations below)- blend again until well combined.
- Pour the yogurt into glass containers leaving a least an inch or so for "growth" during the fermentation process.
- If possible lightly cover with only glass or plastic lids. Place in a warm environment and leave for 18-48hrs. Depending on the strength of probiotics you use as well as the temperature of the environment.
- Taste the yogurt after about 12 hrs. It should start to get a little sour tasting.
- When the yogurt is sour and little air pockets have formed or the texture changed slightly - it is done. Store in the fridge for about 1 week.
WATCH THIS VIDEO on How To Open A Young Thai Coconut
For the blueberry compote shown at the bottom of the jar in the images – in a high-speed blender combine 1 cup of fresh or frozen blueberries with 2 large Medjool dates. Optional to add cinnamon or any other spice of choice.
Probiotics we find work really well:
Trophic Acidophilus Plus (Dairy Free, 6 Billion), 90 Count
Garden of Life Dr. Formulated Probiotics Once Daily Ultra Vcaps, 30 Count
*We recommend buying a high-quality probiotic and be sure to check that it does not contain animal products.
We find this a filling and satisfying snack or breakfast choice. We often keep it simple and eat ours with bananas, fresh mango, or topped with super simple vegan raw granola or crock pot grain-free choco’nutz granola. Also a great addition to any smoothie or topping for 3 ingredient flourless vegan pancakes.
You can also try our other variation which includes Almonds: raw almond coconut yogurt. The opportunities for creating amazing treats with this base are endless. We have tested everything from using macadamia nuts, brazil nuts… we have added molasses for some iron… cinnamon, cardamon… and more. So experiment and get creative!
If you try this recipe or create something new from it – let us know! Leave a comment, take a photo and don’t forget to tag your yogurt creations #activevegetarian on Instagram so we can see.
Here’s to a healthy and happy gut!