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Coconut and Almond Yoghurt

Blog Recipe

Makes: 1.5 cup

Serves: 2-4

Coconut and Almond Yoghurt

Equipment

Ingredients

  • 1 cup raw almonds (activated)
  • 1 ½ cup fresh coconut meat
  • fresh coconut water from 1 coconut (we got about 1 1/4 cups)
  • contents of 3 x probiotic capsules (dairy free)

Method

  1. Activate your almonds by soaking your almonds for 24 hours in filtered, alkaline water.
  2. Once you have finished soaking your almonds, rinse them under water and dehydrate the almonds on a low heat (either in your dehydrator or on the lowest temperature in your oven). This will take anywhere between 8-24 hours depending on what temperature you are using. The nuts will be done why they feel (and taste) dry.
  3. Add your soaked almonds, young coconut meat, coconut water and your probiotics powder to your Vitamix 2L wet and secure the lid.
  4. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  5. Use the tamper to effectively press the ingredients into the blades whilst processing.
  6. Blend for 45-60 seconds or until desired consistency is reached.
  7. Stop the machine and serve.
  8. Once you have finished blending your mixture, pour it through a fine mesh strainer into a big glass bowl. This will removed any excess chunks or almond skins. I found I didn’t need to do this as it was smooth enough already. Use a spatula to help sift the mixture through.
  9. Cover your glass bowl with a nice clean tea towel and let it sit for about 4-5 hours. This will allow the probiotics to start to proliferate (increase in number) and break down the yoghurt. The longer you allow this process to happen the tangier your yoghurt will taste. Yummo!

Notes

  • Make sure to always check that the nuts that you are buying are gluten free.

Blog Recipe

This is a recipe from Claire's Blog Post, Coconut and Almond Yoghurt.
View more Blog Posts here

 

 

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