I tried making coconut yogurt a few times without much success. Then I learned how to make it as a student at Living Light Culinary Institute. I switched to Ejuva as the probiotic recommended by Cherie Soria, the founder of Living Light. I was in Heaven. The result was over the moon and I have been a happy camper ever since. The hardest part is opening the Thai young coconuts. I learned how to safely do that at Living Light, too.
Yield: 3 cups, 6 servings
Time: 30 minutes, plus 12 to 18 hours culturing time
Prepare ahead: open coconuts
Equipment: high-power blender
Young Living Essential Oils (YLEO): Nutmeg, Ginger
3 cups Thai young coconut meat (4 coconuts)
½ cup Thai young coconut water
1/8 teaspoon ground nutmeg (optional)
¼ teaspoon probiotic powder
1 drop Nutmeg YLEO
2 drops Ginger YLEO
- Add the coconut meat and coconut water in a high-power blender. Blend until smooth, creamy and slightly warm, adding coconut water as needed to keep the blender moving.
- Add the remaining ingredients and blend briefly.
- Pour the mixture into a covered quart glass container, allowing room for expansion.
- Place in a warm area, covered with a cloth (on top of the dehydrator, set at 100 degrees, works well).
- Let the yogurt sit and culture for 12 to 18 hours, depending on desired tartness.
- Store in a covered glass container in the refrigerator for up to one week.
- Flavor with different Young Living Essential Oils, such as Cinnamon or Clove.
- Sweeten with honey or a sweetener of choice.
- Mix the yogurt with fruit and top with granola or chopped nuts.
- To use in salad dressings or sauces, make the yogurt unflavored.
- Blend with fruit and put in an ice cream maker for frozen yogurt.