There’s nothing that upped my breakfast game as much as learning to make my own coconut yogurt from scratch. I had the great fortune that the first restaurant I worked at in Los Angeles happened to make the best coconut yogurt in the city (and I would argue beyond!). I would always look forward to arriving in the morning and sneaking a big spoonful of this rich probiotic yogurt, topped with fresh berries, seeds, and nut butter. Not only did I always have an appetite for this simple and nourishing breakfast, but I also always felt incredible and so did my gut!
For so long, I couldn’t say many good things about store-bought coconut and other plant-based yogurts. Whether it was the fillers and gums, the lack of true fermentation, or even the fact that store-bought yogurts almost never use young coconut meat as a base, this yogurt was a different food entirely. Hence why I have made it such a priority to make my own! If you find it too cumbersome to make your own regularly, you may know that I also love GT’s Cocoyo! Made with only young coconut meat, cultures, and organic stevia, it is definitely the next best thing to homemade.
With quarantine baking and sourdough making being at an all time high, I figured I would share this tried and true recipe to add to your list. If this isn’t a great time to start making this staple from home, I don’t know when is. If you’d like to use another base—such as fatty coconut milk or cream—feel free to substitute that in place of the young coconut meat and water. You won’t need to add additional water, but keep in mind you will end up with a fattier (although not necessarily creamier) end result. If fresh young coconut meat isn’t accessible to you, you may also consider ordering some online or purchasing it frozen at your local health food store.
PrintHomemade Coconut Yogurt with Sprouted Buckwheat Crumble
Ingredients
Coconut Yogurt Base
1 cup fresh (or frozen, thawed) young coconut meat
1 scoop RenewLife probiotic powder or 1 capsule probiotic (ensure not soil-based)
1/2 cup water
Flavoring
1 tsp lemon juice
1/2 vanilla bean, scraped or 1 1/2 tsp vanilla extract
Pinch salt (I prefer to use very fine Celtic)
Stevia or desired sweetener to taste
Sprouted Buckwheat Crumble
1/2 cup sprouted and dehydrated buckwheat
1/4 cup desiccated coconut or coconut flakes
1 tbsp pure maple syrup
1/2 tsp vanilla extract
1/8 tsp salt (flaky sea salt is my preference here)
Instructions
1. Blend the young coconut meat, probiotic powder, and water in high-speed blender until creamy and smooth.
2. Pour into a glass bowl, cover with a cheesecloth, and secure with a rubber band. Leave at room temperature overnight or in a dehydrator set to 85°F.
3. Check after 8-12 hours for desired consistency and tangy-ness and then flavor accordingly.
4. Once the yogurt has reached the desired level of fermentation, flavor with lemon juice, vanilla, salt, and your sweetener of choice. Keep the yogurt in an airtight container in the fridge for up to 5 days.
5. To make the buckwheat crumble, you want to start with sprouted buckwheat. To sprout buckwheat, you will soak it overnight in water, rinse very well after soaking, and then spread the buckwheat groats out onto a dehydrator sheet and dehydrate overnight at 115°F until crunchy.
6. Once your buckwheat groats are dry and crunchy, toss to coat all buckwheat crumble ingredients in a bowl. Once mixed, transfer the crumble onto a dehydrator sheet and dehydrate at 115°F overnight or until completely dry.
7. Once dry, transfer to an airtight container for storage. Combine with other seeds or nuts if desired and use this to sprinkle on top of yogurt, parfaits, and mousses.
I personally love this RenewLife probiotic powder, which you can purchase at health food stores such as Whole Foods and Erewhon. It also contains prebiotic fibre, which I suspect may be one of the reasons it works so well. I use this same powder to ferment treenut cheeses, and it has never failed me. You may choose to use probiotic capsules, but it’s hard for me to say how much, what kind, and for how long you may need to ferment knowing there are so many variables to fermentation. As you get started, just make a note of which probiotic you used, how much you used, and the room (or dehydrator) temperature. Keep an eye on your yogurt as it ferments and start tasting every two hours after about 8 hours of fermenting. Note: Soil-based probiotics are not designed to ferment foods, so please do not try this! (I did this early in my fermentation journey and I almost threw up.)
The sprouted buckwheat crumble is a granola alternative made mainly with buckwheat groats and coconut flakes. I like to have it on hand to give a little crunch on top of a coconut yogurt cup or parfait, and even avocado mousse. There are many ways to make it your own—I often mix it with hemp seeds after dehydration. I particularly love showing friends and family the difference between raw and sprouted buckwheat. Buckwheat groats, once sprouted, are incredibly aromatic and flavorful, and have a beautiful crunchy texture that is so satisfying!
I hope you enjoy the recipe for this incredible staple!
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