Coconut yoghurt
Ingredients
- young coconut meat [ 1. ]
- clean water [ 2. ]
Kitchen accessories
- high speed blender (z.B. Vitamix)
- glass jar
Preparation
Wash the jar and the lid, disinfect it with boiling water. Set aside to dry and cool down.
Place the coconut meat in the blender. Fill up with water to a desired consistency (first approx. 30% of the volume of the coconut meat)—the less water, the thicker the coconut yoghurt. Blend to achieve a uniform, velvety texture. Add water if necessary and blend again.
Put the coconut mixture from the blender into the clean glass. Close the lid lightly. Leave in a warm place, eg. on a kitchen counter. In winter put it near to a source of heating like a radiator or a working dehydrator.
The jar should not be filled to the brim as the coconut mass increases its volume during fermentation! Bear in mind it will also get thicker.
The yogurt will be ready in about 24–48 hours. Air bubbles (or the "stretch marks" as I call them) indicate the ongoing fermentation. Stir the finished yoghurt with a clean spoon and refrigerate. The yogurt will hold for 2–3 days. I recommend stirring it with a clean spoon every day to check that it hasn't gone bad.
- How do we open young coconuts: video
- More information in the section basics under water.
