Coconut Yoghurt

Coconut Yoghurt

This recipe for creamy yogurt is made with coconut flesh and sweetened with the sweetener of your choice. This yogurt is loaded with healthy bacteria and is delicious either on its own, with a sprinkling of fresh berries, or served with some crunchy Paleo muesli.

  • serves: 2 – 4
  • yields: 600 ml
  • prep time: 15 minutes (plus 12 hours fermenting)
  • cook time: -
  • contains: -
  • standard
  • autoimmune
  • standard
  • autoimmune

What you'll need

  • 4 young coconuts flesh and water
  • 1 tablespoon lemon juice or lime juice
  • honey or maple syrup or yacon syrup, to taste
  • 2 vanilla pods split lengthways, seeds scraped
  • 2 probiotic capsules (dairy-free)

Method

My dear Mum fed me cow’s milk yogurt pretty much every day of my early childhood, neither of us realising that I was lactose intolerant. She thought the fact that I was constantly sneezing was due to my weak immune system. I haven’t consumed dairy in large quantities now for more than twenty years, and my health is a lot better for it.

1
To make the coconut cream, combine the coconut flesh, one-third of the coconut water, the lemon or lime juice, vanilla seeds and sweetener to taste. Blend until smooth and creamy. Depending on the consistency you prefer, you can add more coconut water.
2
Split open the probiotic capsules, pour the contents into the blender and pulse again for a further 10 seconds.
3
Pour the coconut mixture into a 1 litre (1 quart) glass jar, cover with paper towel and allow to sit for 12 hours at room temperature so that the probiotic cultures can proliferate (break down) the yoghurt.

Notes

The longer you leave the yoghurt to incubate, the tangier the yoghurt becomes. On warmer days this process will happen faster than cooler days when you may need longer incubation times. Simply taste a small amount of the yoghurt and place it in the fridge as soon as it has reached the desired level of acidity / tanginess.

Any leftover yoghurt can be stored in the fridge for up to 2 weeks.

What you'll need

  • 4 young coconuts flesh and water
  • 1 tablespoon lemon juice or lime juice
  • 2 probiotic capsules (dairy-free)

Method

My dear Mum fed me cow’s milk yogurt pretty much every day of my early childhood, neither of us realising that I was lactose intolerant. She thought the fact that I was constantly sneezing was due to my weak immune system. I haven’t consumed dairy in large quantities now for more than twenty years, and my health is a lot better for it.

1

To make the coconut cream, combine the coconut flesh, one-third of the coconut water and the lemon or lime juice. Blend until smooth and creamy. Depending on the consistency you prefer, you can add more coconut water.

2

Split open the probiotic capsules, pour the contents into the blender and pulse again for a further 10 seconds.

3

Pour the coconut mixture into a 1 litre (1 quart) glass jar, cover with paper towel and allow to sit for 12 hours at room temperature so that the probiotic cultures can proliferate (break down) the yoghurt.


Notes

The longer you leave the yoghurt to incubate, the tangier the yoghurt becomes. On warmer days this process will happen faster than cooler days when you may need longer incubation times. Simply taste a small amount of the yoghurt and place it in the fridge as soon as it has reached the desired level of acidity / tanginess.

(This recipe makes about 600 ml (20¼ fl oz /2½ cups). Any leftover yoghurt can be stored in the fridge for up to 2 weeks.

  • standard
  • autoimmune