There are two routes you can take with this yogurt: ready-to-eat or the longer fermentation route. Both contain healthy gut promoting probiotics, but one is sweeter and one is a little more tart. If you’re a fan of the thicker, tarter Greek-style yogurts, then fermentation is the route for you. If you struggle with digesting foods and have a slow elimination, then fermentation is the route for you. If you want a quick and healthy breakfast option, then this yogurt can be made and eaten without the fermentation process.
Coconut Probiotic Yogurt [Vegan, Gluten-Free]
Makes about 4 cups
- 3 cups young Thai coconut meat (about 3 coconuts)
- 1/2 cup fresh coconut water
- 3 tablespoons coconut butter
- 1 teaspoon probiotic powder (about 5 capsules)
- Using a heavy cleaver or machete, lay your coconut on its side and carefully cut the top off. Remove the top shell, then pour the coconut water into a jar.
- Once empty, turn the coconut right side up and quickly chop it in half. Using a spoon, scrape the meat out of the coconut, run under cool water to rinse off any pieces of the husk or shell. Repeat with remaining coconuts.
- Add the coconut meat, water, and butter in a high-speed blender. Blend until creamy. Add the probiotics to the mix and blend again on low until well combined.
- Transfer to a bowl. Cover with a porous cloth, like a cheesecloth, to allow the air to flow while keeping any dust out.
- Place in a cool, dry area out of direct sunlight and allow to ferment for 8-12 hours. The longer the ferment time, the tarter the yogurt. If you want a sweeter, less fermented yogurt, start with 6 hours and taste from there. Before 14 hours, transfer yogurt to an airtight glass container and place in your fridge to stop the fermentation process and store for up to one week.