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Here’s a simple, 2-ingredient coconut yogurt recipe. The hardest part is cracking open a coconut, which I cover in this post.

Ingredients:

• 270 g of fresh young coconut meat (about 4 coconuts)
• 1.5 cups of coconut water
• 3 probiotic capsules (I used Garden of Life Dr. Formulated Probiotics )

Makes 2 cups of coconut yogurt, nutrition facts below.

Equipment:

• Tool similar to Coco Jack
• High quality blender
• Mason jar (24 oz)
• Wooden spoon
• Cheese cloth or paper towel and rubber band

The Easiest Way to Open a Coconut:

Use a tool similar to Coco Jack. Unfortunately, they’re no longer in business so you’ll have to find something similar on Amazon. Follow instructions on the package.

Instructions:

1. Crack open coconut, strain coconut water into one container, scoop coconut meat and place into a separate container.
2. Add coconut meat and 1/2 cup of coconut water to blender.
3. Blend on low and slowly increase the speed to medium/high.
4. Add coconut water by 1/4 cup increments until the mixture blends without interruption while maintaining a thick texture. It should be able to coat a spoon.
5. Blend on high for an additional 1-2 minutes.
6. Transfer the coconut cream to a mason jar.
7. Add probiotics (without the capsules).
8. Mix evenly with a wooden spoon.
9. Cover jar with a cheese cloth or paper towel, secure with a rubber band.
10. Place in a warm area where the sun does not reach.
11. Let ferment overnight, check for smell and taste, move to fridge once the taste reaches your liking (I was impatient and moved it to the fridge after 20 hours, it could’ve used a little more time)
12. Enjoy with your favorite toppings – I topped it with peaches, chia seeds and blackstrap molasses.

Note: The temperature was in the high 70s F – low 80s F when I made this. If you’re making this in cooler weather, it may take longer to ferment.