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Strawberry Coconut Kefir Yogurt


My classic Coconut Yogurt Kefir got a bit of an update this summer.  With fresh strawberries abound, I took my base recipe and made two small modifications – I added in one cup of beautiful, fresh, organic strawberries and I replaced coconut water with rich and creamy coconut milk.  The result, a perfect blend of coconut and berries, with just a slight hint of citrus and sweetness.

Strawberry Coconut Kefir Yogurt

Servings 4


16 ounces organic coconut meat, (if frozen, thaw before using)

1 T. Coconut Water Kefir (Tonix or Healing Movement Coconut Water Kefir)

tsp. Dairy free probiotics (I use one capsule of Garden of Life 50 or 100 B)

Juice of 1 fresh lemon

Juice of 1 fresh lime

1 cup organic strawberries, cleaned & diced

½ cup coconut milk (I suggest So Delicious Coconut Cream)


Blend all ingredients in your Vitamix or blender until creamy and smoothie-like with no chunks left over.  Pour into a glass jar and cover with a mesh fabric like cheesecloth or nylon or elastic.  Leave out at room temperature for 8-12 hours and put into your fridge for one day.  Once you’ve gone through this proves, your yogurt should have a slightly sour, tangy smell and taste and be ready to eat.

 Note: Your yogurt should be creamy and have the consistency of a normal yogurt.  If it looks chunky after sitting out for 12 hours, try putting it back into the blender until it gets creamy.  If desired, sweeten with Stevia.



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