Dairy Free Coconut “Yogurt” and Berry Vanilla Chia Jam


Dairy Free Yogurt
8 oz. (2 packets) frozen fresh young coconut puree, thawed
1/2 cup coconut water, to thin as necessary
1/2 tsp vanilla extract

Berry Vanilla Jam
1 LB. fresh berries such as raspberries, blackberries, or blueberries
3 TB. organic honey, or to taste depending on how sweet the berries are
1/2 vanilla bean, split and scraped
2 TB. chia seeds
Juice of 1/4 lemon

Coconut Hemp See Crumble

1 tsp. coconut oil
1 tsp. honey
3 TB. large flake coconut
2 TB. hemp seeds
Pinch of Himalayan sea salt


Dairy Free Coconut “Yogurt”
Yield: 2 servings
Note: We recommend making the jam first to allow time for it cool while making the yogurt and crumble.

In a high speed blender place coconut puree, vanilla extract, and ¼ cup coconut water. Blend on high adding more coconut water as necessary to get the mixture to a Greek yogurt type consistency. Add to a bowl and top with Berry Vanilla Chia Jam and Coconut Hemp Seed Crumble.

Berry Vanilla Chia Jam
Yield: 1 pint

In a medium saucepan over medium-high heat place berries, vanilla bean, and honey. Bring to a simmer and cook for approximately 10 minutes or until the juice from the berries has thickened slightly. Add the chia seeds and lemon juice and continue to cook for 5-10 minutes or until the mixture has a jam like consistency. It will continue to thicken slightly after cooling so keep that in mind when deciding on a final texture.

Coconut Hemp Seed Crumble
Yield: 2 servings

In a small skillet over medium heat melt coconut oil. Add honey and stir to combine. Add coconut flakes and hemp seeds and toast until golden stirring constantly. Remove from heat and toss with Himalayan sea salt. Let cool and use as a topping for your “yogurt” and chia bowl.