Coconut Kefir Yogurt

Coconut Kefir Yogurt

By Elissa Goodman

Yield: 4 servings

    • 16 ounces organic coconut meat (if frozen, thawed)
    • 1 tablespoon coconut kefir
    • 1 capsule (contents) dairy free probiotic
    • juice of 2 freshly squeezed lemons
    • juice of 1 freshly squeezed lime
    • ½ cup raw coconut water

1. Blend all ingredients in your Vitamix or blender until creamy and smooth.

2. Pour into a glass jar or glass container and cover with cheesecloth or other breathable fabric and secure with a rubberband.

3. Leave out at room temperature overnight (I leave mine for 12 hours) and then refrigerate and enjoy!

Note: the yogurt should be creamy and have the consistency of a normal yogurt. If it looks chunky after sitting out overnight, put it back in the blender until it gets creamy.

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