Young coconuts are very high in B vitamins, are high in fibre and have the highest form of electrolytes found in nature.
Electrolytes are ionized salts found in our cells that transport energy throughout the body. They are depleted through the loss of bodily fluids. Therefore, it is very important to replenish them when you are physically active.
- 2-3 Young (Thai) CoconutsDon’t make the mistake of buying brown coconuts as these will not yield the same result. Young Coconuts are available at most large health food stores, like Whole Foods or in Asian Supermarkets. Otherwise you may be able to find the “meat” in the frozen section of the health food store and buy a bottle of the coconut water to complete the recipe.
- 2 Probiotic Caps or 1 tsp Powder. Any multi-strain pharmaceutical grade probiotic would work.
- 1 tsp Pure Vanilla Extract or ½ tsp Powder
- Optional: 1 Tbsp Cacao Powder
1. Carefully cleave the tops of the coconuts off (as eloquently as possible) and pour the water into a bowl or glass.
2. Use a spoon to scrape out the coconut “meat” or “flesh.” Place coconut meat into a high-speed blender or food processor.
3. Add about a cup of the reserved coconut water. You should aim for a 4:1 ratio of “meat” to water. So, if your coconuts yield 4 cups of “meat”, you would want to add 1 cup of water. Being exact in this recipe is not necessary but having excess liquid would create more of a milk than a yogurt. Drink any excess coconut water!
4. Blend the “meat,” water and vanilla together on high until well combined.
5. If you want to make flavoured yogurt, add in desired ingredients now and give it a quick blend to incorporate the flavours.
*We split our batch in two, pouring half of the vanilla mixture into a glass bowl while making the other half into a chocolate version by adding in 1 Tbsp. of raw cacao power.
6. Once yogurt is in the clean glass bowls, add in the probiotic. Then give it a good stir with a clean spoon.
7. It is time to culture! You need a warm environment for this so cover bowl with a clean towel and place it outside on a warm sunny day, in the dehydrator at 100°F or on top of a warm stove for 20-24 hours.
8. You will know the yogurt has begun to culture when it starts to take on a fluffy consistency. The end product will be a thick, fluffy culture with a slightly tangy taste.
9. Store covered bowls of yogurt in the fridge for up to 10 days.
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