Coconut Luvs You!

Young Thai Coconut Yogurt (vegan)
Important: for this recipe, make sure all the kitchenware you use is clean and sterile. Make sure hands are washed, we're going to be fermenting this so we don't want to be adding anything that might contaminate the culture.

• 1 young green thai coconut
• contents of 1 probiotic capsule

Crack open coconut with a large butcher knife. This takes some practice and be careful when you're hacking around. It takes quite a lot of force to get it open but once you feel the coconut water splash you can pry it open. Pour coconut water into a 1 quart jar.

Now it's inspection time, look at the inside of the coconut, look at the colour of the flesh. What we're looking for is WHITE, not purple, not pink, not even violet. If you get any aberrant colour its best to throw it away and try another, this is the risk you take buying coconuts.

Once you've got a good coconut scrape out the inside. This can be done with a large spoon or a plastic scraper like the one that comes with a vitamix. Put the meat in your blender and combine with enough coconut water to almost entire cover your meat. Add the contents of your probiotic and blend until smooth.

Place at room temperature for 16 hours to ferment. Smell yogurt to see if it smells like yogurt. If it smells off it's best to start over and try again, once again better safe than sorry when it comes to fermentation.

Refrigerated yogurt stays good for 4-5 days.