Why yogurt drinks aren’t more popular is a mystery to me. Yogurt adds great flavor and body, and infuses every drink with vast amounts of nutrients. It’s an easy addition that turned this pretty in pink smoothie into a totally slurpable and forceful drink.
Cultured Coconut Yogurt won my heart (and stomach) over in a big way many years ago. It’s even easier to make than dairy yogurt, taking only 3 – 4 hours from start to finish. I can’t imagine any yogurt being easier to make or tasting better than this. You need to experience this wonderful health food to appreciate the unique qualities.
My yogurt-making history is long and goes back farther than I care to remember. At one time I used what can only be described as a primitive system using my oven, a mason jar, and fresh lemon juice to make raw dairy yogurt. I added raw milk and fresh lemon juice to a mason jar, covered and concealed it with a dark cloth, and then “incubated” it in the oven for a good 48 hours. To get the right temperature inside the oven I turned on the oven light and kept the oven door closed. This usually produced enough heat although sometimes the temperature outside of the oven could lower or raise the temperature inside the oven.
When it worked I had delicious raw thick yogurt that was ready to strain. When it didn’t I ended up with soured milk. Another downside with this method was that I couldn’t use the oven during that 48 hour period. This all changed once I tried making it in the dehydrator. I was ultimately led down the road to substituting the raw milk with fresh coconut and now fashion many my yogurt recipes after this exceptional yogurt.
As soon as I was consistently successful with my coconut yogurt I was anxious to start using it in and creating new recipes Cucumber Yogurt Dip. My first recipe was this tart and luscious raspberry yogurt drink. I’ve had store-bought yogurt drinks and loved them but never tried making one myself. A worthwhile pursuit!
So what to add to my yogurt? Coconut oil and cashews would add body and verve, and for the fruit I chose red raspberries. Red raspberries are a favorite. I love the bright color and pungent flavor that graces these cute as a button berries. I think of them as the ultimate berry because they are small yet especially mighty. Raspberries are quite fragile yet they’re outrageous nutrient carriers. Can you see the heart shape when a raspberry sits on its side?
Raspberries are a member of the rose family.
Raspberries can be red, black, purple, and golden in color.
Raspberries come in over 200 varieties around the world.
Raspberries are a truly remarkable source of antioxidants and anti-inflammatory phytonutrients.
Raspberries are particularly helpful for lowering high blood pressure, normalizing blood sugar levels, and reducing inflammation in joints.
Raspberries should be stored in a dry moisture-proof container and wiped clean just before using.
This homemade yogurt beverage is fresh, natural, sweet, tart, and delicious; I hope you enjoy this pink beauty. Take a sip and contemplate; that’s the best way to explore every facet of this nature-filled drink.
This recipe is dairy and gluten-free, and serves 2 – 3 persons.
Raspberry Blush Yogurt Smoothie
Fresh raspberries, lemon peel, and natural sweetener help make this coconut yogurt drink a delicious immune booster. If you don’t want it as tart, feel free to substitute with strawberries or a combination of both strawberries and raspberries.
- 2 cups Cultured Coconut Yogurt
- handful of raw cashews, soaked for 2 – 8 hours then drained and rinsed (optional for added creaminess and flavor)
- 1 cup coconut water or water
- 1/2 – 1 cup fresh raspberries (depending on how much raspberry flavor you want)
- 1/2 tsp fresh lemon zest
- 1 tsp vanilla
- 2 – 3 Tbsp honey or other light sweetener of choice to taste
- Add all ingredients to a blender.
- Blend until smooth and creamy.
- Serve immediately.
- Sip slowly and enjoy.
- Yields about 3 cups.
- Can be stored refrigerated up to 2 days.
