Coconut Yoghurt


  • 1 – 2 cups fresh coconut meat (from young Thai coconuts)
  • ½ cups coconut water
  • 2 probiotic capsules opened or flat teaspoon of powder
  • 1 teaspoon sugar


  1. Place the coconut meat, water, probiotic powder and sugar in the blender and blend until smooth.
  2. Transfer to a glass jar and leave on the kitchen bench in a low light area for 12 – 24 hours.
  3. Store your coconut yoghurt in the fridge.

This recipe has been kindly shared by Kate Williams from:

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