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!How to make Raw Coconut Yoghurt from fresh young coconuts. Recipe here! Click To Tweet
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
- 4 young coconuts, flesh only
- 1 probiotic capsule
- 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.