Raw Fermented Coconut Yogurt [Vegan, Gluten-Free]

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Easy, raw, vegan, and gluten-free coconut yogurt with simply 3 active ingredients. It’s a thick and velvety reward to delight in by itself, with fruit or topped with some raw granola. Great for Gut-Health.

Raw Fermented Coconut Yogurt [Vegan, Gluten-Free]

Preparation



  1. Carefully open all 3 coconuts.



  2. Pour the water from all 3 into a glass measuring cup or jar and reserve for later.



  3. Scoop the meat from all 3 coconuts into a high-speed blender.



  4. Add some of the coconut water. And blend until smooth and creamy.



  5. *Start with less water and add more as needed. Otherwise, it may be too runny. You want it to be a similar texture to dairy yogurt.



  6. Once it is a smooth creamy texture, carefully twist open the probiotic capsules and empty the powder into the blender mixture. Once you have done this for the 4-5 capsules blend again until well combined.



  7. Pour the yogurt into glass containers leaving a least an inch or so for ‘growth’ during the fermentation process.



  8. If possible lightly cover with only glass or plastic lids. Place in a warm environment and leave for 18-48hrs. Depending on the strength of probiotics you use as well as the temperature of the environment.



  9. Taste the yogurt after about 12 hours It should start to get a little sour tasting.



  10. When the yogurt is sour and little air pockets have formed or the texture changed slightly – it is done. Store in the fridge for about 1 week.

Notes

The yogurt texture and tanginess will vary with each batch. This is all based upon the coconuts and how to think the meat is, how much water there is as well as how strong the probiotics are that you are using. Experiment with different brands to see what work for you, also change it every once in a while so you get a variety and different strand of probiotic. Another thing to monitor is the temperature of the environment when fermenting. For us, during winter months we tend to place it near a heater and during the summer in a cupboard as it is warmer and ferments quicker.

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