Young Coconut Yogurt

By Chef: Juli Novotny
Posted: November 4, 2011


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It is a mix of highly stabilized species of Lactobacilli Bacterium: L. salivarius and L. plantarum. Two of the most important bacteria for maintaining a healthy colon, normalizing intestinal pH, relieving intestinal toxemia, and inhibiting growth of unhealthy bacteria such as salmonella, E. coli, staph, and strep.


  • The meat from 3-4 young thai coconuts
  • 1/2 cup of young thai coconut water
  • 3 TBSP honey (Sage is my favorite)
  • 1/2 TSP Probiotic Bio-culture master blend  (or Kefir starter)
  • Squeeze of Lemon juice
  • pinch of sea salt


Blend all ingredients in high speed blender.  Then let sit out in a slightly cracked sealed container (so some air can flow through) for at least 12-24 hours.  The longer you leave it out the more sour and fermented it will become!

Then stick in the fridge and enjoy with fresh seasonal fruit and your favorite herbs, spices and superfoods.  I love it with Goji berries 🙂 AHHHHmazing