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Make Your Own Dairy Free Yogurt: Probiotic Young Thai Coconut Yogurt

Posted by on Sep 28, 2016 in Plant-Based, Raw Food, Recipes | 2 Comments

probiotic dairy free yogurt, coconut yogurt

Over the last few years, I’ve experimented with making my own coconut yogurt, to help cut down on dairy intake, and to give people doing my detox programs a delicious, dairy-free stand in. But it’s been so hard to make a dairy free yogurt that tastes tart, like dairy. So many recipes for coconut yogurt require that you use vegan yogurt starters, add sweeteners, thickeners and flavours. Maybe that’s why coconut yogurt just doesn’t taste real to me.

If you love real, plain, tart yogurt and have ever wanted to experience this ‘weirdness’ made dairy free, you will need to make this recipe.

This method requires no yogurt maker. It requires no addition of sweetener or any other ingredients to simulate tartness (hello, lemon juice). It’s all about the type of coconut that you use.

Instead of dried dessicated coconut or coconut milk, you will need frozen young Thai coconut meat (the youngest and the most Thai available, in fact).

Found in the freezer section, Young Thai coconut meat is a really fun product to have on hand. You can blend it into soups or smoothies, and even slice it into noodles when you’re making a plant-based pad thai. Buying coconut meat frozen means that it is minimally processed, raw, and higher in vitamins and minerals like selenium and magnesium. Just note that when you use the actual coconut meat, your yogurt will have a little texture. This is a good thing!

How to Make Probiotic Young Thai Coconut Yogurt

probiotic young thai coconut yogurt, homemade dairy free yogurt

Probiotic Young Thai Coconut Yogurt
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Ingredients
  1. 1 package young Thai coconut meat, thawed (454 grams) (by Feeding Change)
  2. 2 probiotic capsules (I use HMF Forte by Genestra)
  3. Water as needed
Instructions
  1. Pulse the coconut and its water in the food processor until smooth, adding water as needed. Empty the probiotic capsules in and whiz to combine.
  2. Transfer to a clean jar and cover with a cloth. Let sit on the countertop for 24 hours or so. During this time, your yogurt may nearly double in size. This is ok – just make sure that you give it a smell/taste before actually eating it. It should have a sour but clean smell. When fermenting food at home, never eat anything that smells or tastes off.
Notes
  1. healthydelicious.ca
Healthy Delicious Toronto Nutrition http://healthydelicious.ca/v2/

Enjoy for breakfast with fresh fruit and revel in the coolness of your breakfast. If anyone ever brags to you about their homemade coconut yogurt, ask them just how young and Thai theirs is. xo Andrea

2 Comments

  1. Camille J. Brown
    January 21, 2017

    Can’t wait to try this! I’ve experimented with coconut yogurt before, but I’ve never found a recipe I’ve liked. Thanks for sharing.

    Reply
    • Andrea
      January 22, 2017

      Great! And now you’ve inspired me to make it again – it’s so good!

      Reply

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