By Chef: Kristen Suzanne
Posted: December 8, 2012
A creamy bowl of nourishing raw vegan coconut yogurt topped with raw cacao nibs.
Buying these products (found in the freezer section of Whole Foods Market) makes for making easy raw vegan coconut yogurt. Just thaw and use. No need to crack open any coconuts. Plus, they’re organic.
Yield: approximately 3 cups
- 3/4 to 1 cup raw young thai coconut water
- 16 ounces raw young thai coconut meat
- Probiotic powder (2 capsules worth)
Blend the coconut water and coconut meat until smooth.
Add the probiotic powder (simply open the capsules and dump the contents into the blender), and blend briefly.
Pour into a bowl (or jar) big enough to allow a bit of room to expand. Gently place a lid on top and set your coconut yogurt to culture on your counter for 8-16 hours. The longer it cultures, the more yogurt-y it becomes in taste.
When you’re ready to eat it, feel free to sweeten it and/or add extracts like vanilla, strawberry, etc. You can use this wonderful yogurt in many ways: smoothies, dressings, stirred into chia pudding, used as a dessert with raw chocolate, enjoyed as is with fruit and/or granola added, etc. You can even use it to make frozen yogurt-scicles. I’m a fan of stirring it into my super popular Longevity Chia Porridge (recipe here). *Stored in the refrigerator, Quickie Raw Vegan Coconut Yogurt should stay fresh for at least a week, but mine is usually gone by then.