Fermented Coconut Yoghurt with Fresh Peach Chia Jam
Prep time: 
Cook time: 
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Serves: 3 c
Coconut Yoghurt
  • 2 c Young Coconut Meat (about 2 coconuts worth) (see blog for cracking details)
  • 1 c+ Coconut Water (from inside the coconut)
  • 1 tsp Probiotic Powder (either loose powder, or open capsules)
Peach Chia Jam
  • 3 Peaches, pitted
  • 1 Tbsp Chia Seeds
  • ⅛ tsp Vanilla Powder (optional)
  • Optional: Blueberries for serving
For the Coconut Yoghurt:
  1. In a high power blender, blend the coconut meat together with the coconut water until very smooth (you may be able to accomplish this in a just ok blender if it goes for long enough).
  2. The texture you achieve in this stage will be the texture of the final product, so make it as thick or thin as you wish (with more or less coconut water).
  3. Add the probiotics and blend until combined (we add the probiotics at the end so that the heat from the blender doesn't damage them).
  4. Transfer contents to a mason jar, put the lid on top and put somewhere warm for 24 hours.
  5. Alternatively, if your house isn't warm, put in a food dehydrator set to 100*F for 12 hours OR Fill a pot with warm water (not hot) and put the jar in it (water below the yoghurt line) and put the lid or a cloth over top. If your house is actually chilly, replace the water every few hours (just leave it overnight though, it's just yoghurt, not a baby).
  6. Store in the fridge for up to 4 days (5-6 days if you add a couple of pinches of salt and ½ tsp lemon juice).
  7. Enjoy as breakfast or in any other savory or sweet recipes that call for yoghurt.
For the Jam:
  1. Blend 2 of the 3 pitted peaches until smooth-ish in a blender or with a stick blender (with vanilla if you wish).
  2. Add the chia and stir together. Allow to gel for ten minutes or so.
  3. Dice or slice up the third peach and mix with the chia jam.
  4. Spoon on top or layer with the yoghurt. Top with fresh blueberries.
  5. *If your stomach handles cooked fruit better than fresh, cook the peach purée and chunks before adding the chia seed.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/sauce/fermented-coconut-yoghurt-with-fresh-peach-chia-jam/