Coconut Yoghurt – Recipe

This recipe is from Sayuri’s Healing Food Café in Ubud, Bali. She is an amazingly creative vegan and raw food chef. While I was doing a film project in Bali her café catered for us and we were simply overwhelmed by the delicious variety of colorful meals!

Coconut Yoghurt
Coconut is highly nutritious, rich in fiber, vitamins and minerals. For those who cannot give up yoghurt among all the dairy food, it is guaranteed for your satisfaction. Where coconut is unavailable, cashew nuts make a thick and slightly sweet delicious yoghurt.

3 cups medium soft coconut meat from young coconuts (if unavailable, use cashew nuts)
2 capsules probiotics or 1/2 teaspoon probiotics powder

1. Blend all ingredients until smooth. Add a little water to blend, if necessary. If the coconut meat is too soft, add some soaked cashew nuts to adjust the consistency.
2. Transfer the mixture to a glass jar and cover the top with a towel. (Leave at least 1/3 of the jar free, as the mixture will rise up with fermentation.) Keep in a warm place overnight.
3. The next day, transfer the mixture into a bowl and mix with a whisk until smooth. Serve with sweetener of your choice or fruits if you like (optional).

FYI: If coconut is not available, use cashew nuts. Blend with 1 cup or a little more water.

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