Want an easy, dairy-free coconut yogurt? Give this recipe a try — it's simple, delicious, and makes a great probiotic-packed breakfast.
Boost your inner ecosystem with the beneficial bacteria in this delicious yogurt to keep your immune system strong.
You'll need a sterilized glass bowl or large jar, a blender, a strainer, a square of muslin (cheesecloth), an elastic band, and a wooden spoon. Avoid using metal, and store in a glass jar.
Coconut Kefir Yogurt
- 3 young coconuts, at room temperature
- 2 dairy-free probiotic capsules or 1 tablespoon dairy-free probiotic powder
- liquid stevia or stevia powder, to taste
- fresh berries, to serve (optional)
1. Open the coconuts and strain the coconut water into a bowl. Set aside.
2. Scrape out the coconut flesh, trying not to include any husk, and place in a blender. Add the coconut water and blend until creamy — it should have the consistency of yogurt.
3. Pour the mixture into a glass bowl and add the contents of the probiotic capsules or the probiotic powder.
4. Cover the bowl with muslin (cheesecloth), securing it with the elastic band, and put in a cool, dry, dark place for 1 to 2 days. When ready, it should taste fairly sharp without a hint of sweetness.
5. Add stevia to taste, then refrigerate and enjoy over the next 7 days. Serve with fresh berries, if using.
Lee Holmes, based in Australia, is a holistic nutritionist, yoga teacher, whole-foods chef and author of Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, and Eat Clean, Green and Vegetarian. Holmes runs a four week online ‘Heal Your Gut’ program with accompanying eBook.
She is a columnist with Wellbeing Magazine and her articles have appeared in leading Australian newspapers and journals, The Huffington Post, as well as The Times and The Daily Express. Holmes' blog won the overall award at the Bupa Health Influencer Awards in 2014 as well as the best blog in the Healthy Eating Category. You can find her blogging over at www.superchargedfood.com