Yield: 2 cups yogurt; Serves 2 to 4
2 – 3 cups firm young coconut meat (see note below)
1⁄2 – 1 cup water (if needed, see note below)
1⁄4 – 1⁄2 teaspoon vegan probiotic powder (depending how tart you prefer the yogurt)
1 tablespoon coconut nectar (optional)
1⁄4 teaspoon coconut extract (optional)
1⁄2 cup fresh berries
- Blend the coconut flesh, optional water, and probiotics in a blender, adding water only if necessary to achieve a smooth, creamy texture.
- Put the coconut cream in a quart glass jar and put it in a warm (not hot) location to ferment for 8 to 12 hours. (Less fermentation time is required in warmer weather).
- After the yogurt has fermented, add optional coconut nectar and coconut extract to suit your taste.
- Top with fresh berries or layer yogurt with berries for a beautiful parfait.
Storage Suggestion: Store in a sealed glass jar in the refrigerator for up to 1 week.
Note: If the coconut flesh is very soft, use less water and more flesh.
Excerpts from Raw Food Revolution Diet by Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD