myles golden
March 6, 2013
How to Make Raw Coconut Yogurt

How to Make Raw Coconut Yogurt

I’m really excited to share this because I’m simply addicted.  If you’re ever unsure about what to get me for my birthday or the holidays, a box of coconuts is all a girl needs.  Coconuts alone are highly nutritious and rich in fiber, vitamins and minerals.  In fact, coconuts kill the bacteria, viruses, fungi and yeasts that cause a wide range of health problems.  They are full of electrolytes, improve digestion and the absorption of nutrients, protect the body from free radicals and reduce inflammation.  I could go on and on but just know that coconuts can be one of your best friends when you’re replenishing after a workout or healing and detoxing the body.  Now add probiotics to the mightly coconut and you’ve created one of nature’s most powerful superfoods.  According to, “Cultured yogurts are a great way to get in your probiotics, which help balance the microflora (organisms) in the intestines. Essentially what probiotics do is balance out the good and help reduce the bad bacteria for a healthy and optimally functioning digestive tract.”  Let’s get this party started.

Ingredients & Essentials

1 box of 9 young Thai coconuts

2 capsules of Mega Flora Plus or 1/2 packet of Body Ecology Culture Starter

Several glass jars with lids or cheesecloth sealed with a string as a top

A wooden or silicone spatula (no metal)

High speed blender such as a Vitamix or Blendtec

1.  Buy a box of coconuts at your local health foods market (they usually give you a 10% discount and will even open them for you).  If you’re brave and happen to have a cleaver, here’s a video on how to open a coconut.

2.  Separate the coconut water (and make coconut kefir!)

3.  Use a hammer to expand the opening of the coconut and begin to scrape out the pulp with a spoon.  Make sure to discard all the hard shell pieces.

4.  Fill the blender about a quarter of the way up with coconut water and add the pulp plus two capsules of the probiotics (powder only) or the powder culture starter.  Blend thoroughly.  You can add more coconut water if you want it less creamy.

5.  Scoop out all the yogurt with a wooden or silicone spatula into the glass jars.  Leave some room for the yogurt to expand a bit.

6.  Seal the jars and let them sit in a warm dark place for 24 hours and then refrigerate.


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