Figs with coconut yoghurt

I am forever devising concoctions that are dairy free for my readers who are dreaming of that cheesy feeling. So if there’s no cow or sheep’s milk yoghurt for breakfast, this means that necessity and consumer demand led to my first trial batch of coconut yoghurt in 2012. Here’s how I made it.

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Figs with coconut yoghurt

  • Author: Samantha Gowing


You will need

4 fresh ripe figs, trimmed and cut into quarters
2 tablespoons coconut yoghurt

  • Cut figs and serve alongside coconut yoghurt

2 young Thai coconuts, opened and flesh removed to yield about 1½ cups of flesh

1¼ cups coconut water from the 2 coconuts you will open, so strain well first

1 teaspoon probiotic powder – I used 4 capsules of Metagenics Ultra Flora DF – a dairy-free proprietary probiotic blend that includes the therapeutic strains Lactobacillus acidophilus


  • In a high speed blender, puree the coconut meat and water until it is thick and creamy
  • Stir in the probiotic and then transfer into a sterilised jar, seal and incubate in a dehydrator at 45 C for 4-6 hours
  • Remove from dehydrator, allow to cool and then chill
  • Use within 5 days
  • Yields about 500 ml or more depending on how much flesh you get from your coconuts



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