Young coconut meat is slightly sweet, super filling and has an irresistible silky smooth texture. I love it with Raw Pad Thai as well as making it into yogurt.
1.5 cups of young coconut meat taken from a young Thai coconut
1 1/4 cups coconut water – taken from 2 coconuts with some left over for me to drink.
1 t probiotic powder (I used Inner Health – should be in the refrigerated section of the health food store – store in your fridge when you get home)
Blend coconut meat and coconut water in high speed blender until completely smooth.
Pour mixture into an air tight glass jar and fold in 1 t of probiotic powder until combined well.
Place the glass jar with the lid securely on in a dehydrator for 3-6 hours on 100F to incubate. You will be able to tell if your probiotics work, if your yoghurt has a fluffier consistency than prior to incubation.
For this breakfast delight I used coconut yogurt, blackberry and apple compote and a lightly toasted muesli of: activated buckwheat, pumpkin seeds, sunflower seeds, shredded coconut, slithered almonds with a drizzle of coconut oil.
You can also shortcut this recipe, it won’t be a true yogurt because it’s not fermented. It’s a cheats no wait, no fuss yogurt. A got to have it now yogurt.
I empty a probiotic capsules in the blended mixture, but you can totally leave the probiotics out if you wish. It’s super thick! Has a similar consistency to Greek yogurt. You can make it however thick or thin you wish just by adjusting the liquid amount. I find 1/2 cup of coconut water and 1 1/2 cups of coconut meat = a lovely thick yogurt. Likewise, you can make it as sweet or tart as you want by adding sweetener. I don’t like super sweet yogurt so I only add a tablespoon of sweetener. If you don’t want the yogurt to change colour, you can use cane sugar, but I’m a big fan of maple syrup or raw coconut syrup (which dims the bright white yogurt a bit). You can also get creative and try making different flavours by adding fruit or chia jam.