Coconut Yogurt is such a good option for anyone, especially if you are vegan or dairy-free! Fermented foods help to aid digestion, promote healthy elimination, colonize your gut with beneficial bacteria, and the list goes on and on.

Young coconuts are high in MCT’s, and these are fats that are used by your body to produce energy. They are also rich in minerals such as manganese and copper and during the fermentation process the nutrients become even more bioavailable. Also, the sugars are eaten up by the live bacteria during the culturing process and won’t encourage growth of bad bacteria in your gut, which is great news especially for those with compromised immune systems. All in all, it’s a great health food!

I used 1 pack of kefir starter for each of the recipes, which is roughly 2 tsp.

Here is the kefir starter pack I used: [ Ссылка ]
Coconut opener tool kit: [ Ссылка ]
Good brand for frozen young coconuts: [ Ссылка ]
Canned coconuts: [ Ссылка ]

Make sure the temperature of your yogurt is not lower than 80For 26C before you add the culture starter. If it’s too cold, place your container over a warm water bath to warm it up before adding your kefir starter. This will ensure that the microflora wake up quickly and begin to feed on the natural sugar in the coconut. Don’t warm it up past 100F or 37C though because the temperature may kill the microflora.

I keep my yogurt in the oven overnight but you can just leave it on the counter, just cover it with towels so no bacteria can enter and for extra warmth. Keep the room temperature nice and steady and make sure it doesn’t drop below 75 F or 24 C. Let it culture for 24 hours, it can be shorter or longer depending on how tangy and thick you want it to be.

Keep in the fridge for up to 7 days.

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Time Codes:
0:00 Intro & Details
0:53 Yogurt from Fresh Young Coconut
4:08 Yogurt from Frozen Coconut
4:57 Yogurt from Can Coconut

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