Atmosphere's coconut yoghurt recipe

Thick, creamy, velvety and delicious: Rebekah and Ariella of Atmosphere gave us a super-simple recipe for CoYo that we’ll be reaching for over and over again this spring and summer. Coconut yoghurt is great for anybody who’s looking for a plant-based alternative to regular dahi, and I personally love the taste and texture and the fact that it’s all-natural and minimally processed (unlike many other dairy-free yoghurts in the market).

You will need

450g Fresh Coconut Malai

450ml Fresh Coconut Water

1 Probiotic Capsule (Atmosphere recommend this one)

Process:

Scrape the malai/cream out of 6-7 fresh green coconuts. Depending on the maturity of the coconut you might need one more or one less coconut. I usually rinse the scraped out coconut with clean water.

Strain your coconut water so that there's no coconut debris in it.

Add your malai and water to a blender and blend for at least 60 seconds until it's super smooth.

Pull your probiotic capsule apart and pour the powder inside it into your coconut cream. Pulse in the blender for 60 seconds.

Place in a glass jar and leave on your counter for 4-8 hours (4 hours in the summer, 8 hours in the winter and 6 hours in the in-between months)

Store in the fridge for 2 days; this one needs to be eaten fresh!