Raw Coconut Yogurt

Coconut Yogurt

Yes, this really is SO MUCH better than the classic made with cow’s milk.   This NEVER hangs around long, for sure!

Makes approx. 1-1½ cups. 


2 Young Coconuts, meat (should yield approx. 2-2 ½ cups), water reserved

2 tbsp + 2 tsp Fresh Lemon Juice

1 tsp Powdered Probiotics (I used Baby’s Jarro-Dophilus)


In a good mini-blender or high-speed blender, combine coconut meat, lemon juice, probiotics and 2-3 tbsp of coconut water.  Blend until completely smooth, adding additional coconut water as needed to facilitate blending and yield a desirable consistency.

Pour into a glass bowl and lightly cover with a towel or perforated lid.  DO NOT SEAL the container in such a way as to restrict airflow during fermentation.  Yogurt is made possible by living organisms that need to be able to breathe and multiply within it.

 Place in a cabinet or dark room at room temperature.  Allow yogurt to ferment for 1 day or up to 2 full days if you like it stronger.  Be sure to sample periodically after the first 24 hours to determine if additional fermentation time is required.

When desired level of fermentation is acquired, cover and refrigerate until ready to enjoy.  Eat within the week.  Note: a grayish or purplish tint indicates spoilage.

Enjoy this yogurt plain and solo, stir in vanilla bean or extract, or enjoy with a pinch of stevia and some fresh mashed berries.

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