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Garlic and Herb Coconut Yogurt Dip

Homemade coconut yogurt drained overnight to a thick Greek-style consistency, then stirred through with garlic and soft herbs and served with raw vegetable sticks and chopped pistachios.

4 servings · 20 min · snack · vegan

Ingredients

  • ¼ cup coconut water
  • 1½ cup coconut meat, thawed if frozen; or the white meat of 1/2 fresh coconut
  • 1 probiotic powder capsule
  • 1 clove garlic
  • 2 tablespoon mixed fresh herbs, parsley, cilantro, tarragon, or chives
  • 2 tablespoon olive oil, extra virgin
  • 2 tablespoon pistachios
  • 14 ounce mixed vegetable sticks, asparagus, red bell pepper, cucumber, baby zucchini, babycorn, carrots, broccoli florets
  • sea salt, to taste (optional)

Method

  1. Process the coconut meat with half the coconut water in a food processor until it is thoroughly blended, then add the rest of the water and blend again until smooth.
  2. Break open the probiotic capsule and sprinkle the contents into the food processor; pulse for a few seconds.
  3. Pour the mixture into a large, wide-neck jar. Put the lid on and let stand in a warm kitchen overnight, until you have a yogurt mixture.
  4. Spoon the yogurt into a strainer lined with cheesecloth and set over a bowl. Refrigerate for 24 hours, or until the yogurt remaining in the strainer is a consistency similar to a soft cheese. Discard any liquid in the bowl.
  5. Stir the garlic and herbs into the yogurt and season with salt and pepper, if using.
  6. Divide among four bowls, drizzle with the oil, and sprinkle with the chopped nuts. Serve with vegetable sticks for dipping.

Notes

Ferments overnight and then drains for 24 hours, so start it two days before you want it.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.