Coconut Yoghurt
This dairy free yoghurt is very easy and cost effective to make at home, as long as you are prepared to open the coconuts. You’ll need young fresh green coconuts, that have soft fresh flesh and water inside.
The mature round brown coconuts are not suitable as the flesh within is hard and they usually contain only small amounts of water, if any.
How to make Coconut Yoghurt
Yields about 2¾ cups or more depending on how much flesh you get from your coconuts
Serving size: ¼ cup
- Prep Time: 20 mins
- Cook Time: 4-6 hours
- Total Time: 1 minute
- Yield: About 2¾ cups 1x
- Diet: Vegan
Ingredients
Units Scale
- 2 young coconuts, opened and flesh removed to yield about 1 1/2 cups of flesh
- 1 1/4 cups coconut water, carefully strained from the 2 coconuts you will open
- 4 capsules probiotics such as acidophilus capsules, available from the health food stores
Coconut Yoghurt with Fresh Figs
4 fresh ripe figs, trimmed and cut into quarters
2 tablespoons coconut yoghurt
Instructions
- Preheat the dehydrator or very low oven 45 C fan off.
- In a high-speed blender, puree the coconut meat and coconut water until it is thick and creamy.
- Add in the probiotic at low speed to combine and then transfer into a large sterilised glass jar, at least 500ml capacity.
- Transfer to the dehydrator or oven if using, and incubate for 4-6 hours to activate the probiotic induced fermentation process. Test for sourness after 4 hours.
- Remove from the dehydrator or oven, allow to cool thoroughly, then seal jar with a tight-fitting lid.
- Keep refrigerated and use within 5 days.
- Cut figs and serve alongside coconut yoghurt
Notes
Yields about 2¾ cups or more depending on how much flesh you get from your coconuts
Serving size: ¼ cup
Nutrition
- Serving Size: ¼ cup