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Raw Coconut Yogurt (by Amy Bacheller)
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3 cups | young Thai coconut meat, (approx. four coconuts) |
½ cup | young Thai coconut water |
¼ teaspoon | Himalayan sea salt |
¼ teaspoon | probiotic powder, (Nomi uses Ejuva) |
¼ teaspoon | ginger, (Amy uses 2 drops Ginger oil from Young Living Essentials) |
1/8 teaspoon | ground nutmeg, (Amy uses 2 drops Nutmeg oil from Young Living Essentials) |
Blend coconut meat and coconut water until smooth, creamy and slightly warm, adding more water as needed. Add remaining ingredients, blend briefly. Pour the mixture into a covered quart glass container, leaving room for expansion.
Place in a warm area, covered with a cloth. Allow to rest for about 12 hours, depending on the desired tartness. Store in a covered glass container in the refrigerator for up to one week.
Comments: Try flavoring with different Essential oils such as Cinnamon or Clove. Sweeten with Young Living Stevia extract. Mix the yogurt with fruit and top with granola or chopped nuts.
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