coconut yogurt


in sanskrit, one of the twenty-two official languages of india, the coconut palm is known as kalpa vrksha translating as ‘the tree that supplies all that is needed to live’ and from time to time that is just how i feel about eating yogurt for breakfast. the dairy, not so much. our digestive tracts seek a certain amount of ‘good’ bacteria which the probiotics of yogurt offers so well.

probiotics which literally means ‘for life’ are living organisms that when furnished in appropriate amounts will relay an array of health benefits to the host such as, aiding with various allergies and many different skin conditions, to strengthening the immune system to assisting the food as it breaks down to into its most basic elements. this allows for almost total absorption through the digestive system which ultimately increases overall nutrition and enhances rapid cellular growth and development.

the coconut has one of the highest percentages of fiber among all plant foods. fiber feeds the ‘good’ bacteria, allowing the bacteria to flourish creating an environment that slows the growth of the disease-causing bacteria. this essentially frees up the immune system from having any work to do around the intestines and allows it to focus on the rest of  the body. the yogurt is fast, fairly easy and may it elicit a fist pump, maybe even a heel click or two! mix coconut yogurt with fresh fruits, granola or lick it up all alone.

coconut yogurt

meat of two young thai coconuts

1 cup medjool dates

1/4 cup up to 1 cup coconut water

1/4 teaspoon non-dairy probiotic powder

1. soak the dates in the coconut water at least 15 minutes.

2. place the coconut meat, probiotic powder, dates and 1/4 cup of coconut water in the blender and blend. add more water as needed until you arrive at the consistency of yogurt. yep, it is that easy.



7 Responses to “coconut yogurt”
  1. kari tenfjord says:

    jessica, where do you get the thai coconuts? sounds so delicious!!

  2. Habiba says:

    I’m just wondering if you ever let this recipe ferment in order to digest some of the sugar content? If so, how long
    would you let it ferment?

    • Jessica says:

      not with this particular recipe, but i do have fermented yogurt that i’ve been working on and an unsweetened one to be posted soon. you could take the dates out altogether to minimize the sugar and if you’d like to ferment it, typically 6-8 hours at room temperature does the trick. let us know how what you try and how it turns out!


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