I posted up a picture of our homemade Easter treats to Facebook and the response was huge!
The Chocolate Egg Nests were a big hit with both our family and our Facebook fans. And let me tell you, not only do they look awesome, they were also super tasty!
But the question on everyones lips (and fingertips) was:
“What is coconut yoghurt?…Can I make that?…How do you make it?”
And the answer is yes, you absolutely can make it at home and it is easy!
To make Coconut Yoghurt you will need:
- 3 Young Thai Coconuts (also called Drinking Coconuts) at room temperature
- 2 Lemons
- 5–6 Probiotic Capsules (we used the Inner Health Plus capsules)
- Heavy duty blender (I love my KitchenAid!)
- Big ass knife for breaking into the coconuts (we use a massive meat cleaver)
- Jug, sieve and lemon juicer
- Speed peeler and spoon
1. Place your list items here
2. Cut a square in the top of the coconut with a massive knife and remove the top section.
**You can use your own preferred method to break into the coconuts, but keep in mind that you will need to keep the coconut water from at least 1 of the coconuts.**
2. Pour out the coconut water into a jug and put to one side.
3. Using the knife and your hands, break open the coconut and scoop out the flesh with a spoon.
4. Using the speed peeler (or your fingers), peel off any gnarly shell bits and put the cleaned up coconut flesh to one side.
5. Repeat for all 3 coconuts.
6. Put the coconut flesh into the blender with up to 1/3 of the coconut water (we find that around 250ml or 1/2 of the coconut water from 1 of the coconuts is a good amount to add.) It is easier if you put a bit in at at time and blend as you go till you reach a consistency you like the look of.
7. Put the sieve over the top of the blender and using the lemon juicer, extract as much juice from your two lemons as you possibly can. Remove the sieve.
8. Break open your probiotic capsules and add the contents of the capsules to the blender.
10. Scoop yoghurt mixture into a bowl and cover with a tea towel.
11. Put in a warm place overnight. We put it on the top of our coffee machine as it has a boiler in it. You could also put it on the bench next to the oven or stove top, if you have had them on. If you have a dehydrator you could put it in that at around 45 degrees celcius.
12. In the morning transfer to an airtight container (preferably glass) and store in the fridge.
Enjoy your coconut yoghurt in the same way you would eat any traditional dairy yoghurt.
This recipe was inspired by:
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And, tell us in the comments below…How did your coconut yoghurt turn out? Do you love it? Do you do anything slightly differently that makes your yoghurt even tastier?