How to make raw coconut yoghurt from scratch - naturally rich in gut friendly bacteria.
Today I am sharing with you how to make raw coconut yoghurt - you're in for a real treat if you haven't yet tried it, because it is just delicious! Typically, store-bought coconut yoghurt has been prepared from coconut cream, and it more often than not has added gums or emulsifiers. Raw coconut yoghurt, on the other hand, is prepared from the flesh of young coconuts.
The process is a rather simple one, though involves cracking into said coconuts, I have outlined my technique below, and you can rest assured you won't need to put too much muscle into it!
[bctt tweet="How to make Raw Coconut Yoghurt from fresh young coconuts. Recipe here!" username="laurenglucina"]
how to open a coconut:
- Take a really solid knife (a meat cleaver is great, though I personally use an 8 inch Chef’s knife) and place your coconut on a smooth, non-slippery surface
- Hold it firmly with one hand, around the base, not the pointed top
- Take a good swing with the heel of the knife into one side of the coconut – you don’t need to raise your hands above your head or anything – it is all in the wrist!
- Keep chopping till you feel like you’ve cut through a little
- Spin the coconut around and create a second incision. Spin the coconut again and repeat till you have four cuts in the top to create a ‘lid’
- Now use the tip of the knife to flip the lid up. Drain the water and use a spoon to scoop out the flesh
Raw Coconut Yoghurt
Ingredients
- 4 young coconuts, flesh only
- 1 probiotic capsule
Instructions
- Open up the coconuts and scoop out the flesh, then place in a sieve and rinse well, taking care to peel off any of the husk still attached. You should get about a cup of flesh per coconut.
- Add the flesh to a blender and empty in the contents of one dairy free probiotic capsule. Whizz till nice and smooth.
- Transfer the mixture into a jar or bowl, and cover the mouth loosely with a breathable fabric. Place somewhere warm, but not in direct sunlight.
- Leave the mixture to culture for up to 12 hours, after this point, you can taste it to see if its ready, it should be a little sour.
- Move to the fridge to stop the culturing process – you now have a perfectly natural, dairy free, probiotic filled yoghurt!
- Serve with fresh fruits or raw granola.
Notes
Nutrition
Susie Crago
Any ideas here appreciated!
Real Raw Kitchen
I love this! I've made my own raw coconut yogurt before but that was pre-blogging days so my picture is not so beautiful. Your pictures, however, are gorgeous! You've inspired me to repost mine with a more blog-ey feel 🙂
Tastesocial
Maybe you can use coconut milk?
5code
it's really hard to find young coconuts here in Sweden, but have thought about making cocount youghurt with canned coconut cream, would it work? Its not as good as it could have been, but is it at least better that nothing?
Iris Lee
Ascension Kitchen , thank you very much...
Ascension Kitchen
I guess it depends where you get them from, but yes, white or green - just don't get the ones with the brown scruffy husks on them
Ascension Kitchen
Hi Iris - you only need a small amount, half a teaspoon should do it
Ascension Kitchen
Oh no sister I feel for you!! I owe you an email, will send one today xxx
Iris Lee
I have my priobiotic in a powder form, not capsule.. can you say how much in terms of teaspoon? please...
Food Moods
Although young coconuts are not easy to come by where I live, I had a try at making coconut yogurt for the first time the other day and absolutely loved it. Thanks for sharing your recipe, tips and beautiful pictures 🙂
Amy Lyons
I need to try making this :)!
Christina Julius
Do you have any ideas for alternatives for coconuts? We just can't get them in Europe 🙁 x
Jenni Sunshine Cintron
They are usually green.
Tracy Zeckzer Sheehy
Are young coconuts the white ones?