Raw Coconut Yoghurt

Raw Coconut Yoghurt

serves 4 cooks in difficulty one

This yoghurt is almost like a whipped cream, it’s so light and fluffy, yet incredibly filling and very moorish! I really can’t get enough of this creamy yoghurt at the moment, I’m loving it with my granola, or drizzled over freshly sliced strawberries, topping smoothies or blended with dates and banana to make an incredibly rich smoothie! Not only does it taste amazing and is super easy to make, it’s also highly nutritious, and here is why!


Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. They are also one of the highest sources of electrolytes in nature. Electrolytes are ionized salts in our cells, that transport energy throughout the body. Medjool dates are not only a fantastic natural sweetener, but are also a great source of fibre. Fibre is essential in maintaining a healthy digestive system. It also helps to regulate bowel movement, stabilise blood sugar levels and keep you fuller for longer! Chia seeds act as a thickening agent, as they expand over time. Chia seeds are the highest plant source of omega-3 fatty acids. Omega 3’s are vital for maintaining a healthy functioning heart. They also help to lower blood pressure and cholesterol, reducing your risk of heart disease and strokes. As well as being heart healthy, they also promote a healthy digestive system with their high fibre content.

Sound good? Well it certainly tastes it!



The Ingredients

2 cans coconut milk (don’t buy low fat)

4 tbsp 100% pure maple syrup


Start by freezing the coconut milk cans, two hours before making.

When frozen, remove lid and scoop out the creamy coconut milk into your food processor/blender. (don’t add the water, you just want the cream)

Add the maple syrup and blend for 3 minutes.

Pour into a jar and refrigerate overnight before using.

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