When I first became vegan, the thing I missed the most was good old fashioned yoghurt. So what’s a girl to do? Make up my own raw, vegan version that is better for you and much more delicious, at any rate.
This yoghurt is very similar to traditional greek yoghurt. It has a rich and creamy texture and a tangy flavour. The lemon juice helps bring this out, as does the culturing process. If you prefer your yoghurt sweet then I would suggest adding a little bit of stevia or another natural sweetener of your choice.
It is great served with fresh fruit. I often make a pretty parfait with mine by layering blueberries, sliced banana, passionfruit and goji berries with the coconut yoghurt. It’s also fabulous with granola, nuts and/or seeds. The best bit is that it is full of probiotics which are so important for digestive health. You know what they say… a spoonful of (vegan) yoghurt a day keeps the doctor away.
Coconut Greek-Style Yoghurt
gluten free, vegan, raw
Makes approx. 4 servings, depending on how much flesh you get from your coconuts.
- Flesh of 2-3 young thai coconuts
- 1/2 cup coconut water (or slowly add until desired consistency is reached)
- 1-2 tsp non-dairy probiotic powder or 4-5 capsules, opened up
- juice of 1/2 lemon
- pinch of pink himalayan crystal salt or celtic sea salt
- Airtight glass containers
1) Place coconut meat, coconut water, lemon juice and probiotic powder in a blender and process until smooth. I usually process mine for a lenghty time so that it gets ever so slightly warm. This slightly warmer temperature creates the ideal environment for the probiotics to do their thang and multiply!
2) Scald your containers with boiling water to make sure they are free of any bad bacteria and will only be growing the good stuff in your yoghurt.
3) Poor the coconut mixture into the containers and seal. Then place them in a warmish location (such as a turned off oven, warm area of your house, etc) and leave to culture for 8-20 hours, depending on your preference. I generally leave mine for at least 12 hours to give the probiotics plenty of time to grow. If it’s in a warmer place or a yoghurt maker, you can leave it for less time. If it’s quite cool, leave it for longer.
4) After your incubation period move the yoghurt in their container/s to your refridgerator. When they are chilled they are ready to eat! Optionally add your high quality natural salt (to help it keep longer) and more lemon juice to taste (for that delicious tang!)
Note: This is my personal recipe. I’d love you to share but please remember to link back to this site and give proper credit. Thank you!