These past few weeks I’ve been playing a little game I like to refer to as ‘breakfast number one’ and ‘breakfast number two,’ combatting my ever expanding appetite (and bump) with nonchalant lallygagging over my first meal of the day. Adapting my beloved smoothie bowls to a second place on-the-go smoothie sip, the number one spot has been won over by a new and crave worthy favorite – the creamy dreamiest probiotic coconut yogurt. A three-ingredient, raw, and dairy-free yogurt alternative, this simple bite carries those same probiotic benefits as a live yogurt, but is made with fresh and unprocessed coconut meat and coconut water. Whizzed up with bacteria rich probiotics, then left to ferment, these live and ‘friendly’ bacteria provide flourishing colonies in your digestive tract, credited with important benefits, such as the prevention and treatment of gastrointestinal distress and prevention of colon cancer. You can also find probiotics in fresh sauerkraut, miso, and kombucha. Divinely thick and slightly tangy (almost like a more traditional greek yogurt), I serve my coconut yogurt with raw and local honey or pure maple syrup, piled high with seasonal berries, stone fruits, and favorite nuts and seeds.
Though I wish I could take every ounce of credit for this recipe (it’s THAT delicious), the lady birds at Washington, DC’s Greenheart Juice Shop happen to whip up one of my very favorite and readily available fresh coconut yogurt options. Crafting a rainbow of seasonally inspired, 100% organic, and unpasteurized cold-pressed juices and handmade nut milks, as well as raw desserts and granola, Greenheart is wildly passionate about helping people live healthier, happier, more fulfilling lives and believe clean food is a crucial part of the equation. A mantra that resonates deeply with my own nutrition philosophies, I couldn’t be more excited to introduce you all to Greenheart and their not-so-secret-anymore probiotic coconut yogurt recipe. The stuff breakfast dreams are made of.
Greenheart Juice Shop’s Probiotic Coconut Yogurt
In a high-speed blender or food processor, whiz coconut meat and coconut water until thick and creamy. You can use more or less coconut water, depending on how thick you’d like you’re yogurt to be – this ratio makes a very thick, greek-yogurt style blend.
Stir in probiotic then transfer mixture to a large glass jar or mason jar, making sure there are at least 1-2 inches of room left empty at the top. Cover jar with a cheese cloth and secure with a rubber band, leaving jar at room-temperature overnight, or for a minimum of 10-12 hours to ferment.
Once your yogurt is ‘ready’ (you’ll notice air bubbles from the fermentation process), seal jar or transfer yogurt to an airtight tupperware, and refrigerate for up to 7 days.
To procure fresh coconut meat you can either purchase whole coconuts, crack them open, and scoop out the meat, or defrost frozen (but still fresh) coconut meat, often available in the freezer section of your local health food store.
I prefer to serve my yogurt on the thicker side, adored with favorite toppings. These not only provide that certain ‘je ne sais quoi’ aesthetic, but additional nutrition, texture and flavor to the bowl. My favorite additions include: fresh seasonal berries, dehydrated coconut flakes, dehydrated goji berries, local bee pollen or honey comb, sliced ripe banana, raw and unsalted nuts