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My Story, My Journey

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Yaroslav Subbotin
Yaroslav Subbotin

Where To Buy Coconut Yogurt



At its origin, yogurt was designed to be a health-promoting food, but sadly today, most yogurt on the shelf is dead. At The Coconut Cult we are on a mission to change that with our artisanal probiotic yogurt. We small batch ferment 800 billion highly active probiotics into every quart, creating an insanely probiotic coconut yogurt with 50 billion CFU per ounce.




where to buy coconut yogurt



The Coconut Cult delivers gut health that tastes and feels good. Born from the desire to find a natural, non-dairy means of restoring gut and digestive health through super probiotic-living foods, the very first iterations of the products began with the Founder, Noah, fermenting high-quality probiotic strains with coconuts, out of his mom's kitchen. What resulted was a clean label, plant-based yogurt unlike any other on the market; one that offers the functional benefits of a daily probiotic with a decadent, mousse-like texture.


*Consult your doctor* In our experience, pregnant women, nursing mothers and their young children rave about our coconut yogurt. They claim it has magical effects. Trust your gut as your guide: start off with a small dose (1-2 spoonfuls) so your body can adjust to the powerful probiotics in our yogurts, and then increase depending on how you feel.


My favorite way to enjoy The Coconut Cult is a few scoops of the cream flavor in a bowl with one of my coconut fat balls, flax seed, cacao nibs and grainless granola. I call it a fat bowl. Yum. When I'm lazy, a tbsp of the cream on a fat ball will do just fine. Extra points for chocolate drizzle."


"The Coconut Cult coconut yogurt is my go to for fermented foods. Its so alive you can hear it fizz when you pop a jar open! All 3 flavors are absolutely delicious and full of highly bio-available strains of probiotic bacteria to keep your micro biome happy. Whenever my stomach is a little upset, a couple tablespoons of coconut cult always brings me right back to balance."


I love Coconut Cult just about anyway. I eat a spoonful after meals as a probiotic. I eat a scoop on top of my favorite coconut butter cups for dessert. I eat it for breakfast topped with homemade raw granola and fresh fruit. You really can't go wrong!


Obsessed with the creamy, dreamy, fluffy, probiotic magic that is Coconut Cult! I eat mine on top of nearly every healthified dessert recipe I make! Try the coconut cream with my raw vegan oreo recipe and a drizzle almond butter on top -- game and life changing!


This yogurt would also be delicious on top of things like my Life-Changing Banana Pancakes, Best Vegan GF Waffles, Peanut Butter and Jelly Muffins, 1-Bowl Banana Bread, and more! And I put it to good use in upcoming recipes, so stay tuned!


I just tried the yogurt and am so excited by how thick it became. It also tasted delicious prior to being refrigerated. However, when I opened the jar after refrigeration, it smelled and tasted like sulfur. Any thoughts? I used Aroy-D Coconut milk and 2 capsules of Renew probiotics as recommended.


Hi i want to make this yogurt for our daughter. Question- we normally use a non-dairy probiotic for her -Klaire Labs- therbiotic baby- it says it is probiotics in an inulin base. So would that mean it contains prebiotic and is therefore unusable? Thanks!


I was able to solve my 365 coconut milk issue and the SAVOY issue by putting them into a sieve like you explained in your video and both turned out quite nice. But I will stay with the 365 coconut milk because it appears to make more yogurt, whereas, the Savoy seems to have more liquid that gets removed so it provides less yogurt.


Hello. I am going to try to make this with the #1 choice savoy can you suggested but I am confused because the recipe says coconut milk, but the can you recommend says coconut cream. Just want to verify the coconut cream is correctand okay to use? Thanks. =)


I bought 14 cans of Savoy coconut cream and so far four of the cans were like I was pouring milk. There was no thick creamy coconut cream at the top. I had to throw out the yogurt because it would not thicken. I even try putting it through a seive but there was no yogurt left to eat after I did that. What do I do with the remaining 10 cans?The 365 orcanic coconut milk worked great sometimes and other times seperated. When it seperates I put it into a sieve and then get a nice thick yogurt.


Made this with your recommended brands and loved it. Strained it with cheese cloth and was so creamy and delicious. Could I use Whole Foods 365 coconut cream instead of milk? To to get more out of a single can instead of the milk that has more watery liquid? Im half way though trying it with a batch like that with coconut cream but it has little dark dots on the surface. Is that normal?


If it goes sour, not just tangy. It may be that the coconut milk was sour from the can. I have had some sour surprises from coconut milk and you have to taste test it before using it. It cN also be a nit bitter if they use too much weird preservative.


Hi Glory, it should thicken a little, but not as much as dairy yogurt. To thicken it more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached. Hope that helps!


This is just for one recipe/serving, correct? In order to make more yogurt, you need to repeat the whole process? You can use a small amount of the yogurt and add more coconut milk and repeat? Kind of like a sourdough?


Hi I recently made this and let it ferment for about 48 hours total because a different recipe said that would be perfect, with stirring half way through. It is winter currently and my house is heated usually above 72 unless nighttime. I finished by refrigerating my yogurt over night and tasted it and it was so sour, seemed rotten. The smell was awful too. Help!!!Used two 50 billion probiotics. One can of classic organic coconut milk. Covered w a nut milk bag and secured w band! Did it just ferment way too long? I thought it would at least somewhat taste like coconut but this stuff was inedible!


I made this recipe and then I put in my blender with some thawed frozen strawberries, and 5 teaspoons of raw sugar. It became runny after blending it but it looked and smelled just like regular yogurt. And I thought it tasted ok, but my son said it tastes Awesome! Thank you so much for a yogurt we can eat without getting sick, or breaking the bank.


Ok..made this twice. First time used correct amount of yogurt, glass jar, etc. followed all the directions to the t. Tried to keep the jar at correct temp. My oven light does not stay on unless oven is on..! So that was a fail, so wrapped in warm towel..tried a grown light, lol, sort of worked. Let it sit for 48 hours..and very sour..not a nice flavor. So added some maple syrup to it. Sort of worked, but not super impressed. So went and bought two cans of organic coconut cream. This time, after researching, realized it tastes more sour the longer it ferments, that 24 hours should work, also used the yogurt setting on the instant pot for warmth. Then put in fridge. When I took it out, the top part was hard!. like really crunchy..and then lots of water on the bottom, like one inch. tried to stir but very grainy etc. So now that one sits in the fridge with straing cloth. hmmm. This is def not easy peasy..So many variables. sigh..going to see if I can salvage this into sour cream. lol..but not as I had hoped.


I have had good luck using Thai Kitchen coconut milk and Renew Life Ultimate Flora 30 billion CFU (all I could find at the grocery). It takes about 5 days for a good, thick yogurt, but that might be faster if you can manage warmer temps.


Hi Yen, you would need to heat it to kill off any harmful bacteria and then cool before adding the probiotics. The canning process does this, which is why it works with canned coconut milk without having to heat it.


How do I know when my homemade coconut yogurt is finished? When I made homemade dairy yogurt, I used whole dairy milk and a yogurt starter. Because it was liquid at first, it was easy to see that it was done.


I used one can of coconut milk, and two probiotic pills. I cooked in my yogurt maker for 24 hours and am waiting for it to cool int the fridge. I think 24 may have been way too long. It was still runny when I turned it off and looked like it had formed a heavy skin on top. Will try tomorrow morning.


By morning it had bubbled grayish film on top and smelled off. The top layer was like coconut cream and the rest was liquid. Followed both directions and ingredients so had to be the heat and the amount of time. I used organic milk so was sad to see something expensive just go to waste.


COCOYO is made with the meat of young coconuts. The coconut pulp is fermented using kefir cultures which transform the sweet coconut meat into a tangy, low-sugar, probiotic-rich food that helps replenish the gut and support healthy digestion.


Making coconut yogurt should be a breeze with all this information at your fingertips. And if you want more plant-based yogurt inspiration, you might also like these almond milk yogurt and soy yogurt recipes.


Dairy yogurt is made by fermenting dairy milk with a starter. Meanwhile, coconut milk yogurt recreates the process using dairy-free coconut milk and a vegan starter. Most recipes also contain a thickener (usually cornstarch) to achieve the thick, creamy consistency we want from any yogurt.


The result is a delicious coconut milk yogurt free from lactose, casein, and dairy. Plus, unlike commercial versions that may contain stabilizers, sugars, and fortified vitamins, this homemade coconut yogurt requires just three ingredients.


This vegan coconut yogurt is also a good source of several minerals. Plus, like dairy yogurt, this coconut milk yogurt recipe contains gut-friendly probiotics. These improve gut health, immunity, and overall health. 041b061a72


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