How in the world is it already almost March?! I actually cannot believe it, but if the weather lately is any indication, then spring surely is on the way and I couldn’t be more excited. Perhaps this is why I got a little ahead of myself and bought a bunch of fresh berries (even though they aren’t local or in season) to add to my homemade coconut yogurt.
Homemade Coconut Yogurt: An updated version
The reason I didn’t like making the coconut yogurt with the meat before was that the texture seemed off and I couldn’t get it smooth enough. Well, patience paid off and of course my Vitamix helped to get it super smooth, I really don’t know what I would do without her, yup, it’s a she and she is a beast! The trick to super smooth coconut yogurt made using coconut meat is to blend, blend, blend until it is really nice and smooth. Then once it is all finished fermenting, I blend again one more time just to be sure. This has resulted in a super creamy and smooth coconut yogurt that you can easily make at home using only a few ingredients.
Coconuts: Nature’s perfect food, but impossible to open!
I did try making this with fresh coconut meat and it didn’t come out as nice, I have no idea why? Perhaps it could just be that I didn’t blend it enough, but I haven’t had any issues using the frozen coconut meat. This is also the easier option, because opening a coconut and scooping the flesh out was not easy. I tried several attempts at it and then handed it off to Sam to open it for me and then after a good half hour, had my coconut meat and water ready. By all means, if you are a pro at opening coconuts and getting the meat out easily, please share with me!
Why make your own?
In all honesty, I
hate really dislike the store bought versions. The taste is weird to me and then they have so many fillers in them that it just doesn’t look appealing to me anymore. I get that it is easier to buy store bought and by all means if you like the taste, go for it, but I really do find this method to be pretty easy and wayyyy more delicious. The hardest part is waiting for it to ferment before you can eat it.
How long to ferment?
This isn’t an exact science sadly, so what works for me, may not work for you. You will need to play around a bit in the beginning to see what works best. Typically, I like to leave mine in the oven with just the light on for about 24-36 hours. I have also seen online that some people leave it for only 8-12 hours, but for me this wasn’t enough time. I like it tangy, which is why I add the lemon juice and why I leave it for at least 24 hours.
How to ferment it?
The way I have found to be best is by using the oven with the light on. If for some reason you need to use your oven, be sure to take out the yogurt before! You can also try to leave it in a warm place (outside of the oven) if you want, but I do find the oven trick the best in terms of consistency.
What tools do you need?
You don’t need anything super fancy, but a high speed blender does work best to get the yogurt really smooth. I haven’t tried it without using my Vitamix, so I am not sure how it works in another type of blender. You will need a sterilized, clean, large glass jar for the yogurt, some cheesecloth for the cover and an elastic band. Also, you will need a wooden spoon (clean) or a straw to stir the probiotic into the yogurt, as you don’t want to use metal here, the probiotics are pretty sensitive! Access to the oven for at least 24 hours is helpful as well.
If you are interested, I also created a new granola recipe that tastes like Nutella! Hello hazelnut chocolate granola… if you are interested, let me know and I can post it. If you try this coconut yogurt, please let me know how it goes. This has really become a staple for me and I look forward to each time I finish a batch and get to taste it.
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