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This Raspberry Coconut Yogurt has a super creamy texture, coupled with sweet & tangy goodness!
I was always a big yogurt lover in my non-vegan days, but after switching, there weren’t many vegan options in the store. There were a few soy-based ones and they tasted like chalk. It was depressing!
Eventually, the options grew a lot and I could choose almond, cashew or coconut yogurt in various flavors. We’ve sure come a long way from the chalky stuff.
I’m so happy that these options are now available in stores and they are delicious, but they can get expensive if you are an addict like me. They are much healthier than dairy-based yogurt, but they still have more sugar than I prefer.
So, I like to make my own as much as possible.
I love that coconut yogurt is so versatile
It’s perfect for breakfast, snack or even dessert. The smooth, creamy texture works well in smoothies, baked goods, and many other recipes too.
It’s great for on-the-go and can even be made into a fancy parfait, or some yummy fro-yo. You can enjoy it plain, or you can add granola, fruit jam, buckwheat groats, rolled oats, nuts, seeds, coconut shreds, your favorite fruit and more.
The options are endless and you really can’t get bored.
This Coconut Yogurt recipe is quick, easy and super healthy for you. It’s not fermented like traditional yogurt, so you won’t have the extra flora, but it’s still really good for you.
You can always add your favorite probiotic to get some happy bugs in your tummy, it just won’t be as loaded as the fermented variety. I will be sharing the fermented version soon. It’s easy, there are just more steps and waiting time.
Young coconut meat is rich in medium-chain fatty acids, heart-healthy fiber, potassium, folate and more. The water is super hydrating to the cells in your body and it also makes your skin glow. Bonus!
You can usually find white/young coconuts in the produce section, but they aren’t near the brown/mature coconuts because they need to be kept cold. Brown coconut meat will not work for this recipe because the meat is too hard and fibrous.
These delicious gems can be a pain to open at first, but once you get the hang of it, it’s pretty easy. Check out this quick video to learn how. You can also buy frozen coconut meat to make it easier. It’s just a bit more expensive.
I love adding fresh raspberry sauce to my coconut yogurt because it adds an extra zing and tartness to it. I balance it out with some pure maple syrup and vanilla extract.
Any berries will work for this recipe and you can use fresh or frozen. You can also just add your favorite fresh fruit or fruit jam. It all works!
So are you ready to give this sweet, tangy and creamy treat a try? Let’s do this!
I’d love to hear from you
If you make this recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Raspberry Coconut Yogurt
- 1 1/2 cups raspberries , or your favorite berries (fresh or frozen)
- 1 teaspoon pure maple syrup
- 2 1/2 cups young Thai coconut meat , fresh or frozen (thawed)
- 3/4 cup coconut water (fresh or bottled)
- 2 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon probiotic powder (optional)
- 1/8 teaspoon Himalayan salt (or preferred salt)
- 2-3 teaspoons pure maple syrup , more to taste
- 1 teaspoon vanilla extract
- Mash the raspberries and 1 teaspoon of maple syrup in small sauce pan, over medium heat. Set heat to medium-low and lightly simmer for 2-3 minutes. Remove from heat and let cool.
- Add the remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut water if it's too thick (1 tablespoon at a time)
- Pour the yogurt into your favorite glass. Then put the raspberry sauce on top. Put in fridge to chill for 30 minutes.
Looking for more healthy snacks? You might be interested in this Chewy No-Bake Granola Bars. They are full of flavor with the perfect balance of salty and sweet. They are oaty, nutty & fruity!
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