Coconut yogurt
Coconut yogurt
Yields 1 ½ cups
Ingredients
Flesh of 4 young Thai coconuts – reserve the coconut water
Or 2 cans of full-fat coconut milk with the liquid poured off and reserved
2 probiotic capsules (I use Progressive 30)
Steps
Put coconut flesh or canned coconut milk in a high-speed blender - blend.
While blending, add reserved coconut water to make it the consistency you like (it will thicken a bit during fermentation). Empty probiotic capsules into the coconut mixture – fold in with a wooden or plastic utensil.
Pour into a 1-quart mason jar. Cover with cheese cloth or a thin tea towel. Secure with an elastic.
Ferment 24-hours in a warm, dark place.
Taste to see if it has the flavour profile you like. When it is ready, seal the jar and refrigerate.
Rayne Kuntz