Recipe courtesy of Jason Wrobel
Save Recipe Print
20 min
20 min
4 servings



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.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Coconut Macarons

Recipe courtesy of Ina Garten

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Coconut Cupcakes

Recipe courtesy of Ina Garten

Coconut Bunny Butt Cake

Recipe courtesy of Food Network Kitchen

Coconut Curry Shrimp

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories