Coconut Yoghurt
The most delicious vegan coconut vanilla yoghurt! Made with all natural ingredients
Servings 4
Calories 308kcal
Equipment
- High speed blender (I use a nutribullet 900 series)
Ingredients
- 2 young coconuts extract meat, approx 300-500g
- ½ a lemon's fresh juice
- 1 tablespoon apple cider vinegar optional refer to blog notes
- 1 cup fresh coconut water can use store bought, refer to blog notes
- 2 tablespoon maple syrup (leave out for savoury yoghurt recipe)
- 1 teaspoon vanilla extract (leave out for savoury yoghurt recipe)
Instructions
- Crack open the coconuts and pour out the coconut water. Set aside
- Extract the coconut meat by scraping out with a spoon. You can break open the coconuts with a hammer to make this easier. Remove the brown husk from the coconut meat.
- Add all ingredients to a blender and blend until smooth. Add more coconut water if needed to help the blender make the mixture smooth. Adding more coconut water here will make the yoghurt more of a runny consistency. I prefer it thick.
- Pour into a bowl / glass jar / glass container with an airtight seal. Refrigerate for 2hrs to thicken the yoghurt before serving.
Video
Notes
Once refrigerated it will thicken. This will keep in your fridge for about 5 days. I like to have this several ways:
- On its own with maple syrup drizzled on top
- With granola and fruit
- On the side of a spicy curry (this is my favourite!!)
Nutrition
Calories: 308kcal | Carbohydrates: 21g | Protein: 3g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 448mg | Fiber: 7g | Sugar: 12g | Vitamin A: 0.2IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg