This yoghurt is really amazing and completely homemade from the freshest ingredients.
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How to Make Coconut Yoghurt
This yoghurt recipe is easy to make and can a great dessert for kids and adults.
Ingredients
- 2 cups young coconut meat
- 1 tsp probiotics
- 1 cup coconut water
- 1 tsp lemon juice
Instructions
- Blend the coconut meat and probiotics in a blender until smooth, adding the water if needed.
- Place in a bowl, cover and put in a dehydrator at 115 degrees F, for 6 hours.
- Remove from the dehydrator, rebelend, along with a little sweetenr of choice (I like Sweetleaf Vanilla Creme Stevia) and 1 teaspoon lemon Juice.
- Chill until ready to serve. This will last for about a week in the fridge.
- I like to serve over fresh mango or banana, with a sprinkle of bee pollen.
Video
Notes
Related link: How to easily open a young coconut
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Dear Russell,
What’s the difference if u use 5 or 100 billion cells probiotics? How much do u use in case of 5 or 100 cells?
Thank u!
Regards from Moscow!
I would always use the same measurement of powder, but you may find it ferments quicker with the 100 billion.
Thank you, Russell, It looks very good.
hi
can you use dried coconut flakes?
Coconut flakes are from a brown coconut, which is very fibrous. Whereas this coconut yoghurt uses fresh young coconut meat from Thai coconuts, which blend up really nicely.
So I don’t think there’s a way to make it work; the coconut flakes are too fatty. When you grind coconut flakes, you just get coconut butter, which is too heavy to make a yoghurt. It would be kind fo interesting to blend that coconut butter with water to thin it out and maybe turn that into coconut yoghurt.
Hi there, Russell, could you let me know for how many days the coconut yoghurt would last in the fridge? Tnks. Olga
You’d be good for at least a week I’d say.
I don’t have a dehydrator, is there any other way to do it without one? I live in the US, in the northeast. It tends to be damp here.
Thanks Bonnie
It just needs to be in as warm a place as possible. So if you have a warm cupboard next to a heater or similar, that should work.
I just made some! Question is color change normal when you take it out after 6 hrs? It looks almost pink to my eyes but when I photograph it it looks normal…
Also the Thai coconuts were in the fridge a few days but the meat was still white and the water inside tasted normal…should it be tan when it comes out? It’s not so pink as much tan
Hey Nassim, yes that’s not a problem.
Hey Nassim, yes that’s not a problem.
Hi, I was wondering if I could use water kiefer grains?
That should work, yes.
What is the source of probiotics?
You can get probiotics powder from health food shops as a supplement.
Hi Russell
I can’t get young Thai coconuts up here in the Shetland Isles and have tried various internet sites with no success. Are you aware of anywhere I could get wholesale in the UK?
So frustrating, as you know, a lot of our desserts at the LLI used them and it’s not quite the same substituting other nuts.
Cheers HMM x
You might want to try these guys.
Hello Heather,
If you still can’t get whole young Thai coconuts delivered to you in the Shetland Isles, there’s a company called Adastrapacific that ships frozen shredded young Thai coconut meat. This is the one I usually get from them: http://www.adastrapacific.co.uk/buenas-young-shredded-coconut-8653-p.asp but if they’re out of stock, just search on their site for coconuts and you’ll find an alternative in the listing. Make sure though that it says it’s shredded frozen young coconuts and not in a can, or the desiccated coconut!
Hi Kelly
I am so sorry I did not acknowledge your post until now as I have only just seen it. Thanks so much for your suggestion. The one Russell suggested I couldn’t get it to change to English so couldn’t understand it.
I have ordered 7 packs from the link you provided but they mention UK mainland couriers so have a feeling they will contact me again to say they will only send couriers to the UK mainland.
If it does transpire though I will be eternally grateful ????
Kindest regards
Heather xxx
This is Ann, from Nigeria. I am new to your website. I got to know of your website, when going through a cancer website, which recommended ,taking foods in their raw form, is good. That was when I applied. For the coconut yogurt, here in Africa, the coconut are thick and hard, I have to grate them , before blending them. The problem I do have is that, the texture is not smooth like your own and if l sieve it, the liquid is a bit watery not thick. What do you advise I do ? Thanks for your time.
Hey Ann, those are different coconuts and are not suitable for this yoghurt unfortunately. It has to be young Thai coconuts specifically.
I live in Bulgaria so it’s almost impossible to find fresh coconuts but I made amazing greek yoghurt with the meat of an old coconut in a high speed blender.
So I made milk of the meat of 1 coconut and 500 ml water, added the probiotics and then put it in the dehydrator. When it’s ready its consistency is too liquid for a yogurt so you need to put it in a cheesecloth till you get your preferable texture. I made mine pretty thick… Made the same thing with cashew 🙂 mmmm
Nice!!
Hi Russell, I’ve been experimenting with coconut yoghurt and am yet to really succeed! The coconuts I’ve been getting recently have been a bit old and the meat is very thick and rich… when I’ve cultured it it tastes kinda fizzy, definitely fermented but not how I remember yoghurt…. is there any way you can describe the taste we’re aiming for? thank you so much for any advice!
Your’e using young coconut meat, right? It sounds like you’ve over fermented it. Try a little less time fermenting, and just keep scaling that back until you get the result you want. Let me know how it goes.
Thanks Russell, yeah they are young coconuts – I guess they’re just “teenage” and so a bit thicker than normal but not fully mature either. Anyway that sounds quite likely, although it was only 8 hours, I got a bit carried away reading that “the longer you ferment it the more sugars are broken down” and thinking a longer ferment would make it healthier…
If you’re doing it in a dehydrator, 6 hours is enough.
I had the same thing in Chiang Mai at The Spa health resort when I went in 2009. Wonderful recipe Russell, thank you! You can use agave syrup instead of honey too, if you want it vegan and can’t find coconut nectar easily.
I’d rather use coconut nectar, as I’m not a fan of agave and all that processed fructose.
hi russell, do you think i can do this w/o a dehydrator??? just as a note, i live in brazil, so it is pretty warm here anyway. thanks!!!!
Yeah, in a warm place in Brazil will probably work really well 🙂
Awesome! Making it right now along with almond butter! Love the videos and I love that I can search to find your recipes depending on what I have on hand. I thawed out some organic coconut and water and wah la….this come up!
I am excited now too!
Thank you so much Kat! Glad you’re loving the videos. 🙂
If your areclits are always this helpful, “I’ll be back.”
Thanks Wind!
Thank you so much for this! I’m on Koh Samui at the moment and have been lucky enough to have this for breakfast every morning. I’m so excited now to be able to make it at home too!!!
🙂
Hi,
Can you send me the recipe of the Coconut Yaourt please because i m french and it will be good to see the recipe !!
Thanks
Philippe
Hey Tourte, we added the recipe below the video. Let us know how you get on! 🙂
Hi ,
Thanks a lot for the recipe, i tried to make the coconut yoghurt that was yummy !!!!!!