2 cups young Thai coconut meat1/2 to 1 cup coconut water or plain filtered water (depending on desired consistency)1 teaspoon probiotic powder2 tablespoons raspberry purée 1 teaspoon rose powder (I use the most beautiful powdered roses by Bliss Elixir)Pinch of pink salt
Purée the coconut + water in a high speed blender until it is silky smooth. Transfer to a glass bowl or jar and stir in the probiotics using a wooden or plastic spoon (I’ve read that metal utensils can kill certain probiotic strains. I’m not entirely sure if that is true, but I’m not taking any chances.) Cover the container with cheesecloth and let the yogurt ferment in a warm place for at least 8 hours. It will become light + fluffy + tangy when it’s ready. Stir in the raspberry purée + rose powder + salt. Your yogurt will keep well in the refrigerator for 4 to 5 days.