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



  1. Blend the coconut flesh, optional water, and probiotics in a blender, adding water only if necessary to achieve a smooth, creamy texture.
  2. 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).
  3. After the yogurt has fermented, add optional coconut nectar and coconut extract to suit your taste.
  4. 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


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