Did you know you can make your own delicious, dairy-free yogurt at home? All you need are a few young coconuts and a high-quality probiotic. When shopping for a probiotic supplement, look for one that contains Lactobacillus bulgaricus and Streptococcus thermophilus. These two bacteria in particular are most commonly used in commercial yogurt production. When the bacteria from probiotic supplements interact with the blended coconut meat, fermentation occurs and results in a tangy, dairy-free yogurt you can top with your favorite fruits and nuts. Trust us, this will be worth the work!
4 cups young coconut meat (about 8 Frieda’s young coconuts)
2 probiotic capsules (50 billion cfu)
1/4 cup water
1/2 cup Frieda’s blood orange juice
2 teaspoons Frieda’s blood orange zest
2 teaspoons Frieda’s Meyer lemon juice
2 teaspoons honey (add more for sweeter yogurt)
Pinch of salt
2 kiwis, peeled and chopped (for topping)
2 tablespoons pomegranate seeds (for topping)
2 tablespoons almonds, chopped (for topping)
Open young coconuts and discard coconut water. Use a spoon to scoop coconut meat into a blender, preferably high-speed. Open probiotic capsules and empty contents into blender. Add water and blend until completely smooth.
Scoop yogurt into a bowl and cover with a clean cloth. Let it sit at room temperature for 12 to 24 hours away from heat and direct sunlight. Taste the coconut yogurt along the way until it reaches your desired tanginess.
Stir in the blood orange juice, blood orange zest, Meyer lemon juice, honey and salt into yogurt. Adjust flavors to taste.
Divide blood orange coconut yogurt between two bowls and top with kiwi, pomegranate seeds and almonds. Keep leftover yogurt in an airtight container in the refrigerator for up to two weeks.