A note from Stephanie
This coconut yogurt is easy to prepare and even easier to enjoy. I love eating it by the spoonful or adding it to smoothies, tonics, and raw desserts. Coconut is rich in nourishing fats and has a lovely natural sweetness. In this recipe, I use young Thai coconuts — I love the fruity, floral essence of the meat and the sweetness of the water. The addition of Pine Pollen and Astragalus makes this yogurt something special — both are classic tonic herbs, traditionally valued as daily nourishment. Make sure to use a cleaver to open the coconuts, and do so with care and caution!
Coconut meat is a source of iron and potassium, and its rich fats are what give this yogurt its silky texture without any dairy at all.
Ingredients3 cups fresh young Thai coconut meat — about 3 young Thai coconuts. You can use fresh or frozen (make sure to thaw if using frozen) 1 cup fresh young Thai coconut water 1 tsp. Pine Pollen 1 tsp. Astragalus |
MethodTo open fresh coconuts, place the coconut on a firm, flat surface Hold a cleaver in your dominant hand, and put your other hand behind your back Using the cleaver, strike the top of the coconut with force until you’ve punctured the shell Drain out the water, and then continue to strike the coconut until it splits open (there are many tutorial videos online to reference) Scoop out the fresh coconut meat, and slice away any dark brown skin from the meat Measure out 3 cups of coconut meat, and 1 cup of the water Add into a high-speed blender with the Pine Pollen and Astragalus and blend until smooth I chose not to ferment this batch, but feel free to ferment the yogurt* Scoop the yogurt into a glass jar with a tight sealed lid and store in the refrigerator for up to 4 days Serve with granola, fresh fruit, smoothies, tonics, beauty potions, or enjoy by the spoonful *If fermenting: once you have blended the coconut meat and water, add to a clean mason jar (optionally empty 2 probiotic capsules and blend into the mix before fermentation). Stir with a non-metal utensil, cover with a paper towel or cheese cloth and seal with a rubber band, store in a dark place (a cabinet or pantry will do) and check after 24 hours. If you want a tangier yogurt, leave up to 48 hours. Before placing in the fridge, add the adaptogens and mix well to incorporate. Remove the rubber band, cover with a lid, and store in the refrigerator up to one week. Top with your chosen ingredients to serve. |
A note from Sun Potion on the herbs in this recipe…
Pine Pollen is a wildcrafted Taoist tonic with a long history of traditional use as a Jing and Qi herb.
Astragalus is known in Traditional Chinese Medicine as The Great Protector, and has been used for centuries as one of the classic Qi tonics.
Together with the coconut and the probiotic culture, they make a breakfast that feels like a small ritual rather than a rushed bowl.
Frequently Asked Questions
Do I have to ferment the yogurt?
No — blended fresh it is ready immediately and keeps four days. Fermenting for 24-48 hours gives it a tangier, more yogurt-like flavour and it then keeps about a week.
Can I use packaged coconut meat?
Yes. Frozen young Thai coconut meat works well — just thaw it fully first.
How do I open a young Thai coconut safely?
Set it on a firm flat surface, keep your free hand behind your back, and strike the top with a cleaver until the shell punctures. Drain the water first, then split it open.
What do Pine Pollen and Astragalus taste like here?
Both are mild and slightly sweet — they disappear into the coconut rather than dominating it.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
