Coconut yogurt

1) Top recipe – coconut meat


Meat of 3 large coconut (large)

2-3 tbsp kfir or content of 2 capsules probiótics


Blend all ingredients until smooth.

Store in an air-tight mason jar – allow to culture for approx. 24 hours in a warm place.

Store in fridge once turned “sour”.

2) Other option

1 can creamy coconut milk

1 tbsp Tapioca starch / 1 tsp Agar agar

1 tsp Vanilla

2 probiotic capsules

1 tbsp maple syrup


Empty the coconut milk into a pan and mix until combined.

Add either tapioca or agar/

Bring the pan to a simmer for 5-8 mins until its thick from the starch or the agar agar has dissolved.

Leave to completely cool.

Empty the contents of the capsules.

Pour into your jars and leave somewhere warm for 12-24 hour to get cultured.

Place in the fridge to set for a couple of hours when yoghurt has fermented enough.


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