Recipe courtesy of Jason Wrobel

Coconut Yogurt with Fresh Figs and Apples

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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4 young Thai coconuts (yields 3 cups young Thai coconut meat)

1/2 cup coconut water

2 tablespoons agave nectar

1 3/4 tablespoons fresh lime juice

1/4 teaspoon sea salt

4 capsules acidophilus probiotic powder, optional

Zest of one lime

Fresh blueberries, for garnish

Dried goji berries, soaked for 10 minutes, for garnish

2 cups fresh figs, stemmed and halved

1 medium to large apple, sliced


  1. Crack open the coconuts with a cleaver or coconut knife and scrape out the coconut meat with the backside of a spoon. Remove any shell pieces or hard particles and rinse with fresh water. Place the coconut meat, coconut water, agave nectar, lime juice, sea salt, acidophilus probiotic powder if using and the lime zest in a high-speed blender and blend until completely smooth. Top with blueberries and goji berries and serve with fresh figs and apple slices. If you desire a firmer, chilled yogurt, place in the refrigerator for 30 minutes before serving.

Cook’s Note

If you are using the optional probiotic powder, cover the finished yogurt and let sit at room temperature for 2 hours to activate the probiotic cultures. Then chill in the refrigerator. Keeps for up to 5 days in a covered container. If fresh figs are out of season, use dried figs instead.