Buying vegan yogurt nowadays can be difficult and expensive depending where you live. So here is an easy coconut yogurt recipe. Enjoy!
2 cups (400g) young coconut flesh
1 cup water
2 tbsp of agave or other sweetener of your choice (not honey)
2 tsp vanilla extract
1 tsp lemon juice
1/2 tsp salt
1 probiotic capsule
Put all the ingredients, except the probiotic capsule, into a blender or mixer and blend until smooth. Open the capsule and empty the probiotic into the blender and blend for a few seconds. Pour into a glass jar and cover with a clean towel or cheese cloth.
Let the yogurt ferment at room temperature for 12-24h (depending how warm is where you are and the sourness you want). When it’s ready it will become thick and sour.
*Here it depends on your taste. I usually let it ferment for 48h in Mexico City, in Bali and in the Brazilian summer I was used to leave it for 12h.
Place the closed jar in the refrigerator for 6h before serving, so it can set and thicken a little bit more.
It lasts around 10 days in the refrigerator.
Ps: the honey has antibacterial properties so it doesn’t allow the bacterial growth. Since we want the fermentation to happen, we do not use it 🙂