Bobby’s Non-Dairy Coconut Yogurt – CHI Style

Coconut Yogurt Ingredients

  1. 4 cups young baby coconut meat – You can buy young baby coconuts at most Asian markets. These are sometimes called Thai Coconuts
  2.  1 1/2 cups of  the baby coconut water –  You can enjoy drinking the remaining coconut water leftover from opening your coconuts
  3. 1/4 cup of rejuvelac – If you do not have rejuvelac break open 2-3 pro-biotic capsules and use them in-place of the rejuvelac

Blend all the ingredients for 1 minute at high speed. Pour in to a bowl and place in your dehydrator. Set you temp to 105 degrees and set your time for 4 hours, or until the mixture has the fluffy  texture of homemade yogurt.

Refrigerate for 2 hours, then enjoy alone or with your favorite fruit or berries.  Blending in your fruit or berries creates amazing fruit smoothies.  I promise, once you make your own vegan coconut yogurt you will not go back to dairy based yogurts.

Sending Love and Blessings,

Bobby

Robert Morgan is the education director at Creative Health Institute, in Union City Michigan.

Author: Robert Morgan Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer "Surthrivor". Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.