I’ve been in a very breakfasty mood these days! It is one of my favorite meals-when I was a kid I would love it when we would have “breakfast for dinner.” Isn’t everything improved by maple syrup? Seriously…
This buckwheat granola makes a great cereal with nut-milk on it’s own. The coconut yogurt is good as a stand-in for whipped cream on raw desserts or just with fresh fruit for an extra special treat.
For the coconut yogurt:
1 1/2 cups young Thai coconut meat (from about 2-3 coconuts)
1/4 cup lemon juice or apple cider vinegar
2 Tablespoons agave (optional)
2 Tablespoons melted coconut oil (optional)
For the young Thai coconut meat, you will be opening fresh coconuts-the pointy white ones with fresh coconut juice, not the hairy brown ones! There are plenty of videos online about how to open one safely (see this video) so I will not bore you with that! Be sure to save the fresh coconut juice for smoothies or just by itself. If the meat is purple/pink or too jelly like to use you may need to try another coconut. Unfortunately it’s very hard to tell on the outside how the meat is so buy an extra if you can. They will keep in your frog for at least a week unopened.
Blend everything in a high powered blender until smooth. The agave is completely optional-it sweetens it a little more but honestly the coconut meat is pleasantly sweet on it’s own. This will set up a little in the frig, especially if you blend the coconut oil. It helps the “yogurt” hold more of a shape if you want to use it as a raw whipped cream for desserts.
If you use the apple cider vinegar instead of the lemon juice you can ferment this yogurt on your kitchen counter for about 12 hours for an extra tangy kick.
Serve the coconut yogurt with raw buckwheat granola and fresh fruit (strawberries and blueberries are great).