Homemade Coconut Yogurt

I am on a mission to add 3 different types of fermented foods to my diet daily, this means I am getting a huge variety of beneficial bacteria that is helping repopulate my gut and improve my overall health as well as detoxification. Along with Kimchee, sauerkraut and my kombucha daily, I have been having coconut yogurt in my smoothie. Yogurt is a really fantastic source of good quality live probiotics and if you can’t tolerate dairy then coconut yogurt is a fantastic alternative.

There are coconut yogurt products on the market and oh my gosh, they are devine!! But they do tend to be a little pricey. So I have been experimenting with making my own. There are a couple of ways you can make your own. First you can purchase some coconut yogurt and simply save about 2 tablespoons and transfer that to a jar and fill the jar up with coconut cream. Leave out on the bench and the yogurt will ferment using the old yogurt as a starter. You then just keep making more as you need, just by using a little of the last batch left in the jar.

The other way you can make coconut yogurt is by simply using some probiotic capsules. I used bio kult probiotics 3 capsules to 2 cups coconut cream, then left it out on the bench for 24 hours and had this lovely thick sour coconut yogurt to enjoy. It thickens up more once you place in fridge.

You know it has worked when you can taste the difference, so taste it the day you place on the bench, then give it a taste 24 hours later, it should be sour. Depending on where you live and the temperature it will depend how long you leave it out for, so if you are in New Zealand and enjoy the warm autumn days we have currently then 24 hours will be fine.