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Homemade coconut yoghurt in a bowl

Raw Coconut Yoghurt

Naturopath Lauren Glucina
Coconut yoghurt made from scratch - all natural and full of beneficial bacteria. Note: this recipe needs to be left to culture for up to 12 hours.
5 from 1 vote
Prep Time 30 minutes
Culture time 12 hours
Total Time 12 hours 30 minutes
Course Breakfast, Side
Cuisine Raw, Vegan
Servings 8
Calories 120 kcal

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

Tip: after culturing, you can flavour the yoghurt if you don’t wish to keep it plain, try mixing in a bit of honey or maple syrup, some passionfruit pulp or berries.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 6gFiber: 8gSugar: 5gVitamin C: 2.5mgCalcium: 20mg
Keyword Homemade coconut yogurt
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