Photo Credit Jules of Stone Soup
Ever since picking up Sarma Melganinis’ “Living Raw Food” recipe book from my local library a good two years ago, I’ve wanted to make my own raw yogurt. Sarma’s recipe for coconut yogurt intrigued me, but I couldn’t get over the idea of supporting the growth of bacteria (although these are beneficial bacteria, duh).
A few weeks ago I finally mustered up the courage to make my very own homemade raw vegan coconut yogurt!!!
This ancient process of culturing the beneficial bacteria that are critical to maintaining the proper function of our digestive and immune systems – is actually surprisingly easy and only requires a handful of ingredients (see below). Just be sure that all of the materials used (the blender, wooden spoon, and glass container) are squeaky clean. Tip: I used boiling water to sterilize all materials.
Meat and water of 1 mature coconut
2 capsules of “Culturelle” probiotics (find ‘em in the freezer section of Whole Foods)
Glass container with lid
Warning: mature coconut meat is extremely tough. For me, it was a bit of a struggle to extract the meat. This would be the only down-side to this recipe. Check out this tutorial from the Naughty Vegan for step-by-step instructions on how to do so.
Blend coconut meat and water in high-speed blender; place in glass container.
Open up 2 probiotic capsules and stir contents into blended coconut meat mixture and cover.
Place container in warm dark place and let sit over night.
Tip: Little bubbles in the container let you know the culturing process is underway!
The Verdict: After waiting overnight for the probiotics to do their thing, I took a bite, but wasn’t too keen on the taste of my newly minted yogurt It was very thick with an almost starchy taste. My sister didn’t like it either! Talk about disappointment!
I tried tossing in some roasted buckwheat and drizzling some vanilla stevia….but I still wasn’t a fan of my creation. Determined not to let my yogurt go to waste, I turned to trusty ol’ google to see if I could get some ideas to fashion up a yummy recipe for my home-made yogurt. I then came across a recipe for a traditional Indian drink made out of mangos and yogurt: Mango Lassi. While I enjoy Indian food, Mango Lassi was totally foreign to this Jamaican/African American woman. However, I love mangos and so I decided to give it a shot. I actually really enjoy remixing random recipes I find on the internet and making them my own and in accordance to my tastes and nutritional philosophy.
Below, is my raw vegan, sugar-free take on the traditional Mango Lassi drink. Boy was I pleasantly surprised at the taste!!! It’s a filling and refreshing smoothie that left my skin positively glowing for the next few days. The glow can be attributed to all of the beneficial bacteria from the yogurt :). I definitely plan on making this again soon!!
Raw Vegan Mango Lassi
2 cups frozen organic mango chunks
1 cup coconut water
1 cup raw coconut yogurt
1/8 teaspoon cardamom
1/2 cup mangosteen (completely optional. I had some in house so I added it for sweetness)
Benefits of Coconut Meat/Water:
Antiviral, antifungal, and antioxidant properties
Regulate healthy hormone production
Increase metabolism and aid in weight loss
Support healthy cholesterol formation in liver
Rehydrate body/replenishe electrolytes
Calm urinary tract infections
Improve Crohn’s, IBS, and other digestive disorders
Rejuvenate your skin and prevent wrinkles
Helps promote stable blood sugar levels
So…now you know how it’s done, would you try making your own yogurt from a raw coconut?