Make your own dairy free yogurt using young coconut meat with just three ingredients. The coconut meat cultures overnight on your counter with a good quality powdered probiotic.
Young coconut meat is different than the fibrous tough interior of a regular coconut. Young coconuts, or immature coconuts have a hard green shell with a soft white husk and softer coconut meat interior. They are also very perishable, so buying frozen young coconut meat is not only convenient but probably preserves more nutrients (unless you happen to have them growing in your backyard).
Please note that unlike regular yogurt, young coconut meat has very little protein. I would eat this more as a treat or healthy dessert. Once in a while I would make this a light breakfast with some grain-free granola for more protein.
There are many coconut yogurt recipes using coconut milk as its base. Most of them use gelatin and I haven’t done much research on good kosher sources for gelatin (please leave a comment if you use kosher gelatin) so haven’t explored that option yet.
For comparison’s sake – take a look at the ingredient list for a store bought “plain” coconut milk yogurt:
ORGANIC COCONUT MILK (ORGANIC COCONUT CREAM, WATER, GUAR GUM, XANTHAN GUM), ORGANIC EVAPORATED CANE JUICE, PECTIN, CHICORY ROOT EXTRACT (INULIN), TAPIOCA DEXTROSE, ALGIN (KELP EXTRACT), MAGNESIUM PHOSPHATE, TRICALCIUM PHOSPHATE, ORGANIC RICE STARCH, LOCUST BEAN GUM, LIVE CULTURES, CARRAGEENAN, DIPOTASSIUM PHOSPHATE, VITAMIN B12.
Raw Coconut Yogurt
You will need about 3-4 young coconuts to yield 2 cups meat, or use frozen. Yield will depend on how much liquid you blend into the coconut meat.
16 ounces young coconut meat
Coconut water or plain water (about 1/4 cup)
1/4 teaspoon probiotic powder or 2 opened capsules
Vanilla powder, optional
1. Place coconut meat with a few tablespoons of liquid in a blender. Blend until ingredients become smooth and uniform. Add more liquid if necessary.
2. Pour mixture into a glass container leaving enough space for the yogurt to expand. Mix in probiotic powder, cover and place on counter overnight (or set in a dehydrator at 100 degrees F for 4 hours). The longer you culture it the tangier it gets.
3. Refrigerate your yogurt once its cultured. Store for one week.
4. Stir in optional flavorings like vanilla powder, raw honey, cacao nibs or use as a base for puddings, smoothies, frozen yogurt, etc…