- 1 package frozen young Thai coconut flesh, defrosted, or the flesh of a fresh Thai coconut
- 1/2 cup (or more) coconut water to thin out the flesh of the coconut
- 1/4 tsp. yogurt starter (I use a yogurt starter that contains Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactococcus lactis, and Biftdobacterium lactis)
- Add the coconut flesh to a high-speed blender and blend.
- Add the coconut water and blend again to thin out the coconut flesh (you want a nice smooth consistency). The blender should warm up the coconut.
- Pour the yogurt into a glass bowl or yogurt maker and stir in the yogurt starter.
- Cover loosely and store in a warm place or in your yogurt maker for 8 hours.
More from The Secret Life of Your Microbiome:
- Gut Feeling: Linking the Microbiome to Mental Health
- Chocolate Chia Pancakes Recipe
- Almond Milk Recipe
- Mushroom Miso Soup Recipe
Reprinted with permission from The Secret Life of Your Microbiomeby Susan L. Prescott, MD, PhD and by Alan C. Logan, ND and published by the New Society Publishers, 2017.
The Secret Life of Your Microbiome (New Society Publishers, 2017), by Susan L. Prescott, MD, PhD and by Alan C. Logan, ND presents the scientific connection between our bodies and the microbial world and suggests that the health industry not neglect the symbiosis of microbial and human life. The book includes recipes for a healthy microbiome from “The Gut Girl”, Marlies Venier, a skilled fermenter, blogger, and certified health coach. The following excerpt is a healthy-gut recipe for coconut yogurt by Venier.
My coconut yogurt is delicious and simple to make — without all the added sugar you’ll find in many store-bought varieties. Plus, the strains of bacteria in this recipe are very helpful in balancing the gut flora.