Disclaimer: before reading further, please note that this is not a particularly quick or simple recipe. The way we make homemade vegan coconut yogurt involves the use of a dehydrator (although you can try without), fresh coconut meat, and a bit of patience, but it’s well worth the effort!
We first learned how to make homemade vegan yogurt in a Raw Foods Online Course, and have been dabbling with our own recipe ever since. While taking the Plant Lab courses, we decided to purchase a dehydrator, as it’s used in a number of the recipes required for the coursework. We’re so glad we did – we use our dehydrator all the time to make raw granola, dehydrated fruits and veggies, and of course, this yogurt. If you’re interested in purchasing a dehydrator, we highly recommend this one. It’s easy to use and works fantastically – we’ve never had any issues.
If you don’t have a dehydrator, it is still possible to make this yogurt – you can simply cover the container with cheesecloth and leave it on your counter overnight. We’ve been warned that it doesn’t work well in humid environments, so for best results, be sure to store it in a warm place with good airflow.
Young coconuts work best for this recipe, and we typically have no problem finding them at our local Whole Foods. Soaked cashews help balance the flavor – all coconut can be a bit overpowering. Peach + basil is one of our all-time favorite summer flavor combinations, and we’re growing a ton of fresh basil this year, so it was a no-brainer for us, but if you’re not a fan, you can easily try your own flavors. We’ve made this same recipe with strawberries, blueberries, etc.Print
You can use this base recipe and swap out fresh peaches for just about any fresh fruit – we love using raspberries and strawberries!
- 1 cup fresh young thai coconut, cut into 1 inch pieces
- 1 cup cashews, soaked for 2–3 hours
- 1 capsule of acidophilus powder
- water for blending
- 1 1/4 cup fresh peaches, chopped
- 1 tsp cinnamon
- 1 tbsp vanilla bean extract
- 2 –2 1/2 tbsp raw honey or agave
- 4 medium basil leaves, chopped
- 3/4 tsp lemon juice
- 1/8 tsp salt
- After opening your coconut*, make sure to wash and clean the meat well, cutting away any pieces of the inner shell.
- Blend coconut meat and cashews well, adding water for consistency. You will need to stop your blender several times to scrape the coconut cashew mixture off of the sides of the blender. Once it is nice and creamy, add your acidophilus powder and blend for 8-10 seconds until it is well incorporated.
- Put your yogurt in a glass bowl and cover with a towel, and then put in a dehydrator for 10-12 hours at 85 degrees Fahrenheit. The yogurt will develop a harder shell on the top.
- We usually just re-blend it when we add in spices and flavorings. You can, however, remove it if you wish.
- Add the remaining ingredients and blend until smooth and creamy. Top with your favorite fresh fruits, granola, chopped nuts, coconut flakes, etc.
*Here is a great video for learning how to safely open young coconuts.