Around here young coconuts have been on sale, which is perfect since Emisha, myself and another good friend Jackie have been doing a detox/reboot. Of course you would want to know what kind! Simply put its a no processed food super low sugar vegan grab free diet. Very much body ecology with a vegan slant. Very alkaline. We are doing it for 2 weeks and then seeing how that treated us.
Back to the coconuts. I’ve been making my own (raw) coconut yogurt and had to share. A lot of these directions depend on what the insides of your young coconut are like. Some have a lot more meat than others, some are a lot drier as well. But I took pictures of mine so you have an idea what I was working with.
2 cups coconut meat
2 probiotic capsules, emptied into blender
**Stevia to taste (I think I did 2 tsp, but depends on the stevia brand. I used wholesome sweetener)
1+ cup coconut water (from the coconut you just opened)
1 1/4+ cup water
1/2 vanilla bean, center scraped out (optional)
Put all items in your blender and blend til REALLY smooth!
After all blended, put in glass containers, covered but not sealed, on the countertop to ferment. Cheesecloth works well, I put the lid of the container over it and just don’t twist it on at all. It needs air to go through it’s process. It will expand and expand and EXPAND if it doesn’t have air. I’ve found that no more than 12 hours is best, but it also depends on the temperature in the room. I’ve done 6-9 hours as well. Watch it and taste it, it’s done when you like it. After it’s done, put it in the fridge, now it can be sealed. Usually mine keep fermenting, good probiotics, so make sure you consume it decently soon.
**If you are trying to do an all alkaline or a candida diet friendly recipe, opt for stevia (and for less calories). If not, you can use a bit of maple syrup or coconut sugar, but if you do it during the blend it will make your yogurt ferment quicker.