Ingredients:
4 cups of coconut meat (see note below for alternative), chopped
2 cups of raw coconut water (about)
1 teaspoon of vanilla extract
½ teaspoon of probiotic powder (I recommend Usana!) or dairy-free yogurt starter (2 packets of Usana brand probiotic works well)
Pinch of unrefined sea salt
1 teaspoon of raw honey
Preparation:
Blend all ingredients, except probiotic, in a high-speed blender, adding the coconut water slowly to a smooth and creamy consistency.
Blend in the probiotic on a much slower speed.
Pour yogurt into a one-quart mason jar leaving about 3 inches of space at the top.
Cover with the lid and allow yogurt to ferment at about 105 degrees for 8 hours. To do this, just place the jar inside your oven with the door closed and the oven light turned on. You can leave the yogurt to ferment for up to 24 hours when using your oven.
Once fermented, you can add some additional raw honey (generally this is not needed) and refrigerate the yogurt for at least 4 hours.
The yogurt is now ready to be enjoyed. Add any toppings/mix-in’s of choice or use as a base for dressings/sauces that call for yogurt!
***OPTION: You can also use canned organic coconut milk instead of fresh coconut meat and coconut water –use 2 cans. The brand we like is Native Forest (see below). It is available on Amazon or sometimes at Trader Joes or other local markets. To thicken it to desired consistency, use organic unsweetened coconut shreds (www.tropicaltraditions.com)
