Pretty in pink is how I think of this gorgeous coconut yogurt drink. You take one of the healthiest foods you can eat, mix with red raspberries, lemon, and vanilla, and you end up with a probiotic and antioxidant-rich drink that’s totally slurpable. Okay there’s my word for a great drink.
Cultured Coconut Yogurt won my heart (and stomach) over in a big way. It’s even easier to make than dairy yogurt and takes only 3 hours from start to finish. The first time I read about it, the instructions said to dehydrate for 6 – 8 hours. I liked it but didn’t love it. So it was good stretch before I tried making it again. The next time, I added lemon juice and dehydrated for only three hours. It was thick, creamy, and slightly sweet. In fact it was perfect. I can’t imagine any yogurt tasting better than this. You need to experience good coconut yogurt to believe how good it really is. And it’s the main ingredient in this thick, rich and ultra-nutritious smoothie.
My yogurt-making history is long and goes back farther than I want 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 for raw 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 all my yogurt recipes around this exceptional coconut yogurt.
I was really excited to start using my fresh coconut yogurt in recipes Cucumber Yogurt Dip and the very first recipe I made was this tart and luscious raspberry yogurt drink. I’ve had store-bought yogurt drinks and loved them but never tried making one myself. I chose red raspberries for the fruit because 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 mighty. Raspberries are quite fragile really yet contain outrageous nutrient carriers. Can you see a heart shape when a raspberry sits on its side? Very telling I think.
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 in a league of its own. You will never settle for store-bought again. Fresh, natural, sweet, tart, and delicious; I hope you enjoy the heck out of this pink beauty. Just sit back, sip, and bask in the gorgeous goodies; that’s the only way to explore this wonderful drink.
This recipe is dairy/nut/gluten-free, and serve 2 – 4 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 the raspberries with strawberries, a combination of both strawberries and raspberries, or any other berry you want.
- 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 or other fresh berries of choice
- 1/2 tsp fresh lemon zest
- 1 tsp vanilla or vanilla-flavored stevia to taste (optional)
- 2 – 3 Tbsp honey or other natural light sweetener to taste
- berry-flavored stevia or berry essential oil or stevia to taste (optional)
- 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.