Plant KitchenBasics
Basics
Orgasmic Coconut Yogurt
Plant-based
Ingredients
- 2 cups (200 g)fresh young Thai coconut meat
- ½ cup (120 ml)coconut water
- 1 tablespoonfresh lime juice
- Pinchof Himalayan or fine-grain salt
- ½ teaspoonprobiotic powder (about 3 capsules, optional)
- Coconut nectar, honey, or maple syrup (optional)
Method
- In a blender, combine the coconut meat, coconut water, lime juice, and salt and puree until smooth. At this point, you can enjoy the yogurt and store it in the fridge for up to a week. If you want to culture the yogurt, transfer it to a jar or bowl. Empty the probiotic capsules into the yogurt and use a wooden or plastic spoon to stir until the powder is completely incorporated. (A metal spoon can dull the lively spark of your probiotics.)
- Cover the mixture with cheesecloth or a clean kitchen towel and leave the yogurt at room temperature to culture for at least 24 hours or up to 48 hours. The longer it rests, the thicker and tangier your yogurt will get. If your house is cooler than 75°F (24°C), you can leave the yogurt in your oven with just the oven light on.
- Sample the yogurt occasionally to see if it's tangy to your liking. Once it's satisfactorily cultured, you can sweeten or flavor the yogurt any way you like. We like a small spoonful of coconut nectar, honey, or maple syrup. Cover and store the yogurt in the fridge, where it will continue to thicken, for up to 1 week.