This is a variation on the raw coconut yogurt I posted up a few weeks ago. Coconuts contain one of the healthiest oils on earth, the meat contains medium fatty chain acids which are broken down faster and also helps to reduce cholesterol levels. It also contains high level of manganese, which helps stabilize blood sugar levels as well as synthesize fats and proteins, balancing moods and increasing your capacity to overcome stress. This version combines the healthy benefits of blueberries and cherries for a delicious treat any time of the day. It's great for breakfast to get your day started!
Raw Coconut Yogurt
3 fresh coconut (scoop the meat out)
1 cup filtered water
2 TBS cup maple syrup
2TBS vanilla extract
1/8 tsp Himalayan sea salt
1/2 tsp probiotic powder or 3 probiotic capsules
6 TBS of frozen mixed berries (I used blueberries & cherries)
1. Scoop out the meat from all 3 coconuts
2. Add the meat to the blender with the rest of the ingredients and blend on high for about 3-5 mins until the mixture is completely smooth. The texture is the most important part of the process
3. Pour into a dry glass jar or container that has been sterilised with hot water, and cover with a clean muslin or cloth. Make sure you only fill the jar half way, once it starts fermenting the mixture will rise
4. Place the container into a dark cupboard for about 24 hrs (or more) depending on how tangy you want the yogurt to taste
5. After it's set stir it again, the yogurt will then settle, add in the frozen berries and mix it all up. Don't be afraid to break the berries when you're mixing, as this will infuse the flavour into the yogurt. I usually get a spoon and stir it thoroughly. You'll be left with some whole berries and some mushed ones, which is fine
6. Store it in the fridge, this well also help it thicken. This will last about a week in the fridge
2. Add the meat to the blender with the rest of the ingredients and blend on high for about 3-5 mins until the mixture is completely smooth. The texture is the most important part of the process
3. Pour into a dry glass jar or container that has been sterilised with hot water, and cover with a clean muslin or cloth. Make sure you only fill the jar half way, once it starts fermenting the mixture will rise
4. Place the container into a dark cupboard for about 24 hrs (or more) depending on how tangy you want the yogurt to taste
5. After it's set stir it again, the yogurt will then settle, add in the frozen berries and mix it all up. Don't be afraid to break the berries when you're mixing, as this will infuse the flavour into the yogurt. I usually get a spoon and stir it thoroughly. You'll be left with some whole berries and some mushed ones, which is fine
6. Store it in the fridge, this well also help it thicken. This will last about a week in the fridge
