Coconut yogurt can be expensive. If you are dairy intolerant or just love the taste of coconut yogurt why not make your own! I love serving mine on top of activated granola or chia cups. It’s super simple, probiotic rich, creamy and delicious.
Flesh of one young coconut
1/4 cup of the coconut juice inside the coconut
1/2 cup of cashews
1 probiotic capsule or half a tsp of probiotics. Please make sure the probiotic is high quality and does not contain PRE-biotics.
1/4 cup of coconut oil
Optional add ons
1 teaspoon of honey
1/4 teaspoon of vanilla power or 5 drops of vanilla extract
Soak cashews over night
Melt coconut oil on stove at low heat
Blend in a hight speed blender: soaked and washed cashews, flesh of coconut, coconut juice, coconut oil, probiotics and any add-ins. Blend for a few minutes to activate the probiotic.
Place in fridge for an hour. Keeps for about a week.
If you would like it to be more of a yogurt ‘light’ consistency you can ferment.
Sterilise a jar
Poor the yogurt mixture (minus the coconut oil) into the jar and cover with a cheesecloth or a very thin dish towel (something that lets the air in but keeps the bugs out.)
Place the jar in a warm place (above 25 degrees) and let it ‘activate’ for 24 to 48 hours depending on how ‘sour’ you like your yogurt.
Place it in the fridge and it will thicken with the cold. It keeps for about a week.