Greek style organic raw coconut yoghurt

If you are like me and LOVE creamy delicious coconut yogurt, but are often hard pressed to find them ‘sans’ starches, stabilizers, thickeners and emulsifiers (not to mention added sugar), then read ON! This is a greek style (thick) raw coconut yogurt made literally from scratch using Thai young coconuts!

The second is made with organic canned coconut cream/ full fat coconut milk and is a fantastic option if you can’t get your hands on Thai young coconuts, aren’t confident to open them, or you are pressed for time and need an easier alternative! Well, I am ALL about making life easier and giving you options to choose from. I suggest you first locate which of the two recipes you wish to make and then READ all of the information I have provided you with for best results.

I take ALL of the guesswork out of it for you. I have experimented and tested coconut yogurt made many different ways and these two I have found are the best AND the healthiest way to consume this AMAZING dairy-free delicious yogurt! Enjoy and don’t forget to tag me (I get so excited) on Instagram, or Facebook (@chefpriscillasoligo) so I can repost! x

Greek style organic raw coconut yoghurt ingredients

PLEASE READ in order to get the best results!!

1. Greek Style Raw Coconut Yoghurt

This yogurt is literally made from scratch and it’s thick! I have tried many a coconut yogurt and am hard pressed to find anything as good as this one – why? Most of them contain other ingredients such as starches like tapioca and other ‘thickeners’ and stabilizers, which aren’t as healthy as this yogurt! Also, some contain sugar and I prefer to eat to balance blood sugar, so I opt to use some Sweetleaf Vanilla Stevia drops at the end, as you will see in my recipe. To say I am beyond excited to empower you to make your own thick, gorgeous dairy-free silky smooth coconut yogurt that will have your gut-buddies loving you more than ever is an understatement! You are going to love this one! Be sure to read ALL of my directions and tips so that you get the same results.

Greek style organic raw coconut yoghurt

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Recipe by Priscilla Soligo Course: Breakfast, Desserts, Smoothies & Mylks
Servings

2

Cups

(blender, from Thai young coconut)

Ingredients

  • 448g 2 Cups Packed Coconut Meat fresh, or frozen and defrosted (see notes below)

  • 4g 1 tsp, or 5 probiotic capsules opened use powder only (see notes below)

  • 1½ Cups Coconut water OR Filtered Water OR a combination.

  • (Start with 1/2 Cup liquid first and gradually increase in 1/4 Cup increments)Optional:

  • 2g ¼ – ½ tsp Vanilla Extract and/ or

  • 13 Drops Sweetleaf Vanilla Liquid Stevia

Directions

  • In a blender, combine coconut meat with just enough liquid to blend for approximately 3-5 mins or until creamy smooth.

Notes

  • Important tip: Too much liquid will result in a watery yoghurt. If you prefer it that way, that’s fine. If using a Vitamix blender, use the tamper to get a thick greek-style consistency. After fermentation, yoghurt will become much thicker in the fridge where it will be stored and fermentation will be slowed.
  • Once smooth, add in your probiotic (open and pour in powder if using capsules) and blend for 10 seconds only to combine. Probiotics do NOT like to be heated, so just a quick blend to integrate, as your yoghurt is already smooth. Transfer your silky smooth coconut yoghurt into a clean/ sterile glass bowl and cover with a plate on top. You can ferment your yoghurt from one of the following 2 ways:
  • 1. Ferment your yoghurt in the warmest area of your house with lid on. If you don’t have a warm area, try using the oven with the light on only (do not turn your oven on, or you will kill the probiotics!) This method will take approx 48 hours (2 days) depending on your climate.
  • 2. Place jar into a dehydrator (remove trays) covered with a small plate on top at 40C (105F) for 8 hours. This expedites the fermentation process, however not everyone has a dehydrator, which is why I have option #1 above. How to know when your yoghurt is ready: As with all ferments, look first (there should be NO weird spots, or dark colours) then smell (it should smell like regular yoghurt with a sour smell – NOT a mouldy-foul smell) If it smells strange and not like yoghurt, toss it – use your nose first! if you think it smells ok, give it a taste – it should taste just like sour yoghurt. If it needs more fermentation time and you like it to be more sour continue. If not, put the lid on and place it in the fridge where it will slow down the fermentation process and slightly thicken over night. Your yoghurt will form a firm layer on top – this is normal and a quick re-blend in your blender will integrate it into a smooth creamy yoghurt.
  • ​When you put your yoghurt back into your blender and blend to a smooth consistency, this is the time to add in the vanilla stevia drops, and/ or vanilla extract. Place yoghurt into a clean jar with the lid on and refrigerate. It will thicken to a perfect consistency over night and will continue to thicken over subsequent days.

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Nutrition Facts

2 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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