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Coconut Yogurt

Any yogurt lovers out there like me? Don't you just love the creamy texture, coupled with sweet and tangy goodness? Well, this Raspberry Coconut Yogurt will provide all that and more!
Course Snack
Cuisine American, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 226kcal

Equipment

Ingredients

Raspberry Sauce

  • 1 ½ cups raspberries , or your favorite berries (fresh or frozen)
  • 1-3 teaspoons pure maple syrup or agave

Coconut Yogurt

  • 2 ½ cups young Thai coconut meat , fresh or frozen (thawed)
  • ¾ cup coconut water (fresh or bottled)
  • 2 teaspoons fresh lemon juice , more to taste
  • ¼ teaspoon probiotic powder (optional)
  • teaspoon sea salt (or preferred salt)
  • 2-3 teaspoons pure maple syrup , more to taste (sub agave)
  • ½ teaspoon pure vanilla extract , more to taste

Instructions

  • Mash the raspberries and maple syrup in a small saucepan over medium heat. Set heat to medium-low and lightly simmer for 2-3 minutes. Remove from heat and set aside to 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. Taste and add more lemon or sweetener if needed.
  • Pour the yogurt into your favorite glass. Then put the raspberry sauce on top. Put in fridge to chill for 30 minutes.

Notes

  1. Add more or less lemon, depending on how tangy you like it.
  2. Can be stored in the fridge for 3-5 days.
  3. Prep time doesn't include chilling time.

Nutrition

Calories: 226kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 130mg | Potassium: 358mg | Fiber: 7g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 14.5mg | Calcium: 33mg | Iron: 1.7mg