VN – 24 Dec, 2025

For those who are vegan, or who just want to reduce the amount of dairy they consume, there has been a huge rise in plant-based products on offer.

However, many mass-produced, plant-based products can also use additives to make them taste or feel like their animal-based equivalents. We found this simple recipe for coconut yoghurt on social media and thought I’d give it a try.

We used fresh coconut jelly and coconut water from my compadres at Alkaline Juice Factory in Brixton. A lovely opportunity to reconnect with them after some years. For those following alkaline diets, this is a fully alkaline recipe. The ingredients below made around three 300ml jars of yoghurt. You can play around with the quantities, depending on your taste.

Ingredients:

600gms coconut jelly

400ml coconut water

3-4 key limes

Method:

1. Scrape off any unwanted bits of shell from the jelly to make sure that your yoghurt will be smooth when you blend it.
2. Cut the key limes in half and remove any pips.
3. Measure out the coconut water into a jug.
4. Add the coconut jelly, coconut water to blender jug and add the juice of the squeezed key limes. Blend until smooth.
5. Transfer the mixture into sterilized jars. Cover the open jars with a piece of kitchen paper or linen and an elastic band to keep out flies or dust.
6. Leave the mixture for 12 hours to ferment at room temperature.
7. Once ready, you can put lids on the jars and transfer to the fridge.
8. That’s it. You have now made coconut yoghurt.

We were really blown away by how simple this recipe is, and that it actually works. It is delicious; and tastes better than any shop-bought coconut yoghurt we've tried. We will be making this again.

Fresh coconuts and more available at Alkaline Juice Factory, 100B Brixton Hill, London SW2