There's nothing better than fresh coconut water straight from the real thing, but usually you are left with all the meat which has some wonderful health benefits, so why not use it to make creamy, dairy free yogurt! It will take you less than 10 mins to make this, all you need is a good blender and through the fermentation process you also get a good dose of probiotics which is so good for the gut system!
Coconuts are one of the most amazing food sources to be found; they are highly nutritious - rich in minerals, fiber and vitamins, contains healthy fats which improves heart health as well as contains antibacterial, anti-oxidizing and antiviral properties, therefore boosting the immune system. The water is one of the best sources of natural electrolytes, being potassium rich, perfect for hydration. 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.
If you want a runny yogurt use 2 coconuts instead, this one make up quite a creamy one similar to the texture of a Greek yogurt. After it's fermented store in the fridge, you can add granola and fruits to make up some bircher muesli, or even use it for a salad dressing with some lemon juice to give it a creamy texture.
If you want a runny yogurt use 2 coconuts instead, this one make up quite a creamy one similar to the texture of a Greek yogurt. After it's fermented store in the fridge, you can add granola and fruits to make up some bircher muesli, or even use it for a salad dressing with some lemon juice to give it a creamy texture.
Raw Coconut Yogurt
3 fresh coconut (scoop the meat out)
1 cup filtered water
2 TBS cup maple syrup
1 TBS vanilla extract
1/8 tsp Himalayan sea salt
1/2 tsp probiotic powder or 3 probiotic capsules
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 - 48hrs depending on how tangy you want the yogurt to taste
5. After it's set stir it again and 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 - 48hrs depending on how tangy you want the yogurt to taste
5. After it's set stir it again and store it in the fridge, this well also help it thicken. This will last about a week in the fridge
