Vanilla Raw Young Coconut Yogurt

Young Coconut Yogurt

For years I have heard everyone say how great coconut water is, that it tastes amazing. I have tried SO many of the containers of coconut water. Ick! I can handle it in a smoothie but not to drink on its own. Finally a year and a half ago a local store was having ‘tropical’ week, it was the first chance that I had to buy fresh young coconuts. I bought two young coconuts and we have been hooked ever since. I talked one of the stores into carrying them and now I buy them by the case. It is normal to see at least one young coconut in our refrigerator. If you have never had fresh young coconut water – you are missing out, it is NOTHING like the prepackaged coconut water. It has a light coconut flavor and is perfectly sweet and  refreshing. I make this raw coconut yogurt at least once a month, and that gives us 2-3 cups of coconut water to drink.

Raw Coconut Yogurt

Look at that delicious fresh coconut water.

I make traditional yogurt for my kids but I can’t eat it. Non-dairy yogurt is expensive and not nearly as tasty as this raw version. It doesn’t have the probiotics that a cultured yogurt has, but that doesn’t bother me. I make a yogurt from this book that has probiotics so I alternate the two recipes. If you have never opened a young coconut before youtube has great videos demonstrating how to open one. I open so many young  coconuts that I ended up buying a Coco Jack. It was one of the best investments for me. It has saved my wrist, a mess and  so much time. (this is not a sponsored product just one that I really love and use constantly.) I love serving this yogurt with fresh fruit (strawberries, raspberries, kiwi, figs), granola and toasted coconut. I could eat this everyday for breakfast in the summer switching out the toppings.

Raw Young Coconut Yogurt

Here is a fantastic ‘clean-out’ the blender smoothie!

Vanilla Raw Young Coconut Yogurt

Flesh of  2 Young Coconuts (roughly 2 cups)
1/2 Cup Almond milk, more as needed
Juice of 1/2-1 lemon
1 teaspoon Vanilla Bean Paste

1. Add all ingredients to a high speed blender. Blend until completely smooth. This will give you a VERY thick yogurt, slowly add in extra almond milk to reach desired thickness. Adjust lemon juice to taste. Let rest in the refrigerator 4 hours before eating.

*You can also use a food processor but it will take a little extra time to get it completely smooth.

Slightly adapted from The Full Helping 

Raw Coconut yogurt

Look at those lovely vanilla bean flecks!

Disclaimer: This post contains amazon affiliate links.

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10 comments

  1. Kitty Hinkle says:

    Am I missing something? Yogurt is cultured. I am assuming that the lemon gives it a tart taste similar to yogurt, but his has no cultures in it. I am sure it tastes terrific though.

    • Lindsay says:

      Yes, that is correct it is not cultured. I tried pointing that out in the commentary hoping that it would not cause confusion. The lemon gives it the tang – you can add more or less depending on how tart you would like the yogurt. You can also add a probiotic to it but it will change the flavor. I hope this helps!

    • Lindsay says:

      I have kept it in the refrigerator up to 7 days, we have always eaten it by that point. I think that it could possibly last a few more days but I have not had the opportunity to test it.

    • Lindsay says:

      It really depends on the amount of meat that you get from your coconuts and the thickness that you prefer you yogurt. I generally get around 2 cups or more of yogurt when I make this.If you like thinner yogurt you can get quite a bit more. I do not post nutritional values.

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