Hi, my name is Angela and I’m in love with coconut meat. I also like shortcuts, so discovering frozen bags of coconut meat made me a bit giddy…
When I first tried coconut meat I wasn’t sure if I liked it, but it totally grew on me. It’s lightly sweet, super filling (it packs 8g fibre per 1/2 cup!), and has this irresistible silky, smooth texture. I love just eating it on its own as well as making it into this shortcut “yogurt”. Adriana on the other hand…well let’s just say when I let her try some of the yogurt (a version with just coconut and water), she made a dramatic gagging face while sticking her tongue out. I guess it’s not for everyone. haha! Maybe she’ll come around.
These bags of frozen coconut meat are more expensive than buying the young Thai coconuts and retrieving the meat yourself, so it’s something I splurge on once in a blue moon when I’m craving a fuss-free homemade coconut yogurt. But it can be whirled up in seconds! And no risk of hacking my hand off with a cleaver (I’m working on my cleaver skills…still not quite there yet). This shortcut recipe isn’t a true yogurt because it’s not fermented, but that’s partly why I love it so much. No wait time, no fuss. I empty a couple probiotic capsules in the yogurt, but you can totally leave the probiotics out if you wish. We’ll call this a “cheater’s” yogurt. A gotta-have-it-now yogurt. For those of you in the GTA, I find these frozen bags of coconut meat at Organic Garage..I think Whole Foods carries it too. If you want to do it the old-fashioned way, you can do that too of course! I link to a Youtube tutorial in the recipe below.
Hello dreamboat! As I mentioned, this version is super thick! It has a similar consistency to Greek yogurt. You can make it however thick or thin you wish just by adjusting the liquid amount. I find 1/2 cup of coconut water and 2 cups of coconut meat = a lovely thick yogurt…no straining required. Likewise, you can make it as sweet or tart as you want by adjusting the sweetener. I don’t like super sweet yogurt so I only add a tablespoon of sweetener into the blender. If I don’t want the yogurt to change colour, I use cane sugar (such as in these photos), but I also like to use maple syrup or raw coconut nectar too (which will dim the bright white yogurt a bit). You can also get creative and try making different flavours by adding fruit, chia jam, etc. I think I might try a coconut-mango-lime version next!
I made parfaits with strawberry-raspberry chia seed jam paired with a granola that I’m testing for my next cookbook (in the meantime, check out my Lightened Up Summer granola and the granola clusters in the Oh She Glows Cookbook). This yogurt is also awesome in vegan overnight oats, smoothies, and I hear you can make raw ice cream with it too.
Here is my batch of strawberry-raspberry-vanilla chia seed jam below. As a general rule of thumb for making chia seed jam, I use about 300-450 grams of fruit, 3 tablespoons of pure maple syrup (adjust depending on tartness of fruit), 2 tablespoons of chia seeds, and a pinch of pink salt. You can flavour it with vanilla, lemon, orange, etc. For how to make it, see this post.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Super Thick Coconut "Yogurt"
Yield
2 cups (500 mL)
Prep time
Cook time
0 minutes
Total time
This shortcut coconut yogurt is as simple and fresh as it gets! I occasionally buy coconut yogurt from the grocery store, but when I want something that is super fresh and without any added ingredients I will make this version for a fun treat. Granted, it's not a true yogurt since there's no fermentation, but I love how quick this version is. I often take the shortcut by purchasing frozen coconut meat (found in the freezer section of some health food grocers, like Organic Garage or Whole Foods) rather than buying young coconuts. Once the meat is thawed it just takes a minute of blending to create a yogurt with a texture similar to Greek yogurt. If you are well-versed with young coconuts and a cleaver, feel free to scoop out the flesh the old-fashioned way too! See this video for a tutorial. I recommend making this recipe in advance so it has time to chill in the fridge. Thanks to Gena from Choosing Raw for the recipe inspiration!
Ingredients
- 2 cups fresh young Thai coconut meat (or thawed Young Thai Coconut Meat, see headnote)
- 1/2 cup (125 mL) coconut water (or use filtered water in a pinch)
- 1 tablespoon (15 mL) fresh lemon juice (reduce for a less tart flavour)
- 1/4-1/2 teaspoon probiotic powder, optional (you can empty probiotic capsules, if desired)
- Pinch of pink salt or fine grain sea salt
- Sweetener, to taste (I use 1 tablespoon natural cane sugar)
Directions
- Add all ingredients into a high speed blender and blend on low, gradually increasing the speed to high, until super smooth. Keep blending until it’s not grainy anymore. Adjust sweetness to taste by adding sweetener if desired and blending again. I add a tablespoon of cane sugar and blend on high to pulverize it in my Vitamix.
- Spoon the yogurt into an air-tight container and chill in the fridge for at least a couple hours.
- Serve with granola and chia seed jam, parfait-style, if desired. Or simply enjoy alone or with fresh fruit. This yogurt is also great mixed into vegan overnight oats or added to smoothies! I’m not positive on the shelf life because we usually enjoy it within a couple days, but I imagine it lasts at least a few days in the fridge in an air-tight container.
Nutrition Information
(click to expand)
This is a great recipe – love this. Beautiful pictures too!
I was recently put on a dairy free, artificial sweetner free and white flour and sugar free diet. This yogurt recipe sounds good. Has anyone tried stevia as a sweetner and how much did you use?
I love blended young coconut meat, but haven’t seen it for sale frozen around here, though I’ve never checked at Whole Foods. I’ve only even gotten it the old-fashioned way by splitting the coconuts open myself, which means I haven’t had it for a long time. I’ll take a look for it next time I’m near Whole Foods (or possibly at the Asian or Indian supermarket?).
Help! Where do you get your young Thai coconut meat? I’m looking all over online and only finding it in the $100 case! Can you give me details on the brand you buy? (What it’s called, where you get it?) Do you buy it online or in a store near you?? Anything you can tell me would be greatly appreciated!
Thanks!
I just need to say thank you!!!! I tried and this is just perfect. I loved it!
“Super thick coconut yogurt” got my attention and that “shortcut” sealed the deal. I wouldn’t have guessed that whizzed up young coconut meat would make the right yogurt-y texture but gosh it looks satisfying in the photos. Awesome idea. Thank you for sharing!
Hi Angela! Long time lurker, first time commenter (here, at least) I wanted to let you know I’ve had success using canned young coconut meat. Because it was canned in syrup (yuck!) I made sure to drain it and soak it (changed the water twice) I used two cans and only needed 1/3 extra liquid. I chose not to add any sweetener (figured the syrup probably already did a good job of that) for a little more of a yogurt taste, I added a teaspoon of fresh lemon juice and a teaspoon of white vinegar. Unfortunately, it’s difficult to find all the proper ingredients in Japan, but I’m happy I made it work!
Thanks you for this comment!! My local Asian has canned young coconut meat and I wondered if it would work!
For the liquid sweetener, can you use maple syrup or honey?
Does anyone know the calorie, fat, etc on this? Looks amazing and want to try but would like to know… Thank you
I wish we could get coconut flesh easily here in the UK. This looks incredible!!!
The frozen young Thai coconut was not avalable for a while. Today I just happened to be at the Organic Garage and it was back in stock. I am going to make this yoghurt for sure but
Was wondering whether you have used the natural sweetener Lakanto. Being diabetic, I tend to avoid sugars and carbs. I am using Lakanto whenever I feel the need for a sweetener. I have made your chia jam recipe several times, sweetened with Lakanto. It has a pure, clean taste and has 0 calories. It comes from the Monk Fruit. I hope you have a chance to try it out. I grind it in my coffee grinder. That makes it go a long way….
This is perfect. I recently tried coconut yogurt and loved it although I was slightly throw off by all of the additives. This looks super easy and much better for you. I will have to try this for sure!
I LOVE your recipe, and your latest book. I’d love to make the coconut yogurt. Could you please let me know where to get the thai coconut meat? I live in Ontario, Canada… Thanks! Sylvie
Hi Sylvie, I purchase it at Organic Garage and Whole Foods (in the freezer section). I hope this helps, and I am so happy to hear you’ve been enjoying the cookbook!
I’m not vegan, but am trying to move toward a more plant-based diet. I might try this recipe and use coconut milk kefir to provide both the liquid and the probiotics.
Your photos always make me hungry!!
I remember this from when you first posted it – so beautiful! (As always…)
Does the probiotic powder give it a yogurt taste? If so, is there a particular brand you’re partial to?
Where do you find the frozen young thai coconut?
Hey Angela,
My hubby and I switched to coconut yogurt awhile back and were so excited to see you post this recipe for a homemade version – thank you!
But, we were just wondering what probiotic powder you use? There are so many out there to choose from and we’ve never used one before.
Any recommendations you might have would be greatly appreciated.
Thanks!
Have you ever tried culturing this? I know you’re adding probiotics but that’s not the same as actually culturing it. You may be able to keep it at room temperature but I suspect keeping it at 105º-110º would work better and faster (you can do it in a dehydrator if you’d like). Of course, it wouldn’t be as fast but I’m curious how it would taste. I bet it would be super thick and wonderfully tangy like Greek yogurt but without straining. I’ll have to try it one of these days!
Hey Rebecca, I haven’t tried culturing yogurt before so I’m afraid I don’t have any tips! Let us know if you try anything out. :)
Hello! Can you please help me? My yogurt is still super grainy after blending it for over 20 min! I didn’t use young thai coconuts, though…is that why? I used coconuts from the Dominican Republic. Could it be my blender isn’t powerful enough as a Vitamix?
Hey Katherine,
It’s very possible that it was a combo of things. I love the Vitamix because it definitely gets things super smooth! I also haven’t tried this recipe with a different type of coconut, so it’s always possible the different varieties produce different textures. Lastly, was it grain right from the start of blending or did this happen after a few minutes? I’m wondering if blending it too long could have also done something. Either way, if you make it again I hope it’s a hit! We love it so much around here. :) Thanks for your feedback!