Coconut Yogurt


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


  1. 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.
  2. Add the remaining ingredients and blend briefly.
  3. Pour the mixture into a covered quart glass container, allowing room for expansion.
  4. Place in a warm area, covered with a cloth (on top of the dehydrator, set at 100 degrees, works well).
  5. Let the yogurt sit and culture for 12 to 18 hours, depending on desired tartness.
  6. 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.