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Coconut Yogurt | Something is Satisfying about Cracking Open a Coconut

How to put a delicious sweetmeat to use? Two-step recipe for making coconut “yogurt”.

I fell in love with fresh coconut water on a trip to the Dominican Republic. Since then, I buy whole coconuts. Sadly, the meat always winds up in the garbage in the end. I drink the water, I save the meat and note to myself to find a recipe, but the last step I forget every time. It seems like Groundhog Day.

The cycle has broken. Did that happen because I finally remembered? Nope. The current pandemic has changed the way I manage my kitchen: zero food waste is allowed. I couldn’t escape the last step anymore. I needed a recipe, and I had the time to find the right one. Let me share it!

Straight from the tree, in zero packagings

Start with cracking the shell open. (No liquid inside.)

There are two ways I’ve tried, one using the oven, the other a mallet. If you go with the first, preheat the oven to 375F and bake the coconut for 15 minutes. After the time is up, carefully take it out. Be aware it is hot! You should see a large crack, insert a screwdriver into it, and tap it gently. Once the crack opens a bit, pull apart and let it cool. Then separate the meat from the shell by pushing a blunt knife between the two. Perhaps this is the cleaner way.

But something is satisfying about cracking open a coconut with a mallet.

Want to try? Go for it. But make sure you wrap the coconut before you attack it. You can use a kitchen towel or an old t-shirt, that will keep the pieces from flying all over.

To learn how to make coconut yogurt, read below!


  • 1 cup of coconut meat
  • 3-4 tablespoon fresh coconut water
  • Juice of 1 lemon

Cook’s note

The brown skin of the meat is safe to eat. However, if you prefer, you can take it off with a peeler.


  1. Puree coconut meat and water and lemon juice in a blender until smooth.
  2. Top with blueberries, muesli, and drizzle with honey.
Home-made coconut yogurt
Sweet layers | photos by Neverending Brunches

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