Homemade Coconut Yogurt

Ingredients:

• Fresh young coconuts (green or peeled classic Thai drinking coconut)
• Mineral water or coconut water (1.5 to 2 cups per 500g coconut flesh)
• Vegan probiotic capsule (for first batch)

Instructions:

1. Crack open the coconut and remove the water. Set aside for later use if desired.
2. Split the coconut in half and scoop out the flesh. Ensure the flesh is at the perfect ripeness - not too young or too mature, but quite thick.
3. Place the coconut flesh in a blender.
4. For every 500g of coconut flesh, add 1.5 to 2 cups of mineral water or coconut water.
5. Add the contents of one vegan probiotic capsule to the blender.
6. Blend on high speed for 1-2 minutes until perfectly smooth with no graininess.
7. Pour the mixture into a large glass jar, filling it only halfway to allow for expansion during fermentation.
8. Cover the jar loosely to allow air to escape while preventing contaminants from entering.
9. Leave the jar on the countertop at room temperature for 8-16 hours, depending on your house temperature.
10. After fermentation, the mixture should have grown, become bubbly, and have a pleasant, slightly sour smell.
11. Gently stir the yogurt to remove internal bubbles.
12. Cover tightly with a lid and refrigerate.

Notes:

• Chill before first use.
• Keeps for up to two weeks in the refrigerator.
• For subsequent batches, use 1-2 tablespoons of the previous batch as a starter instead of probiotics.
• Can be used in salad dressings or enjoyed with fruit or granola.
• This recipe can be adapted for other nuts or seeds like sunflower, cashew, or almond. Adjust water quantity for desired thickness.