The inside-info on all things coconut yoghurt

Whether you’re a coconut yoghurt virgin or an experienced connoisseur, here are a few helpful things you might like to know:

What’s the clear stuff at the bottom of the jar?

That is the ‘whey’ – in any natural yoghurt making process you’ll find it separates from the protein. It’s packed with good stuff, so make sure you stir in back into the yoghurt before serving. We don’t add gelatins or gums to our yoghurt to make it all stick together artificially.

I’m tempted to smash the whole jar in one go. Should I?

Don’t worry – you’re not alone! It’s so yummy that it is very easy to keep eating spoon after spoon, however, be aware that this yoghurt is ALIVE and full of probiotics. Your tummy may not be prepared for a big dose of probiotics all in one sitting! (have you ever tried skulling a whole bottle of kombucha or kefir? same thing!)

Where do your coconuts come from?

Our coconut come from beautiful Indonesia. They’re grown organically, with no fertilisers, sprays or pesticides used, and sourced from local growers all around Java & Sumatra. Mr Coconut recently went to visit them, here’s a blog post about the trip to learn more.

How long does it last?

If you keep it in the fridge at or below 4 degrees, it will last up to 4 weeks. However, once you open it, it’s best eaten within 10 days. You’ll notice it gets slightly thicker and more tart over time.

Why is my yoghurt sometimes thicker / thinner?

We brew our yoghurt multiple times a week for deliveries – a fresh batch that’s just hit the shelves will be runnier than a jar that’s been refrigerated for a week or more. If you like your yoghurt thicker, try leaving it in the fridge for a few days before opening, and also avoid shaking/stirring vigorously as this breaks the natural coagulum that yoghurt forms when it sets. If it’s too thick you can thin it out by stirring in coconut water or almond milk. It is a sensitive product, so storing at the correct temperature is important for keeping it a nice consistency. At really cold temperatures (below 2 degrees) the fatty acids in the coconut cream freeze and make it thicken a lot, almost going ‘hard’, so be careful not to keep it right at the back of the fridge.

Can I freeze your coconut yoghurt?

Freezing the yoghurt changes the consistency, it gets a bit dry and crumbly, like cottage cheese. It DOES freeze really well in raw cheesecake recipes or if you make icecream/iceblocks out of it (see recipes on our blog for ideas), but that’s because of the combination of other ingredients.

Can I send my empty jars back to you?

We can’t accept returned jars due to hygiene risks, but we buy our jars from NZ’s largest glass recycler anyway so just by putting your jar in recycling it will eventually find its way back to us.

Are your labels recyclable? 

Our labels are a special type of paper called ‘glassine’ which is easy-peel to make the jars easy to recycle or re-purpose. It has a laminate that makes it resistant to moisture from being stored in fridges – otherwise the labels would rub off and grow mould. Unfortunately most councils don’t recycle glassine paper. We are actively looking for a recyclable paper label that is moisture-resistant and still easy-peel without using glues or adhesives, as we know how much our customers love being able to take off the label easily and reuse their jars.

How many probiotics are in your yoghurt?

We get our yoghurt micro-tested frequently and the probiotics count (acidophilus & bifidobacterium) is consistently greater than 15,000,000 cfu per gram. Approx 70-230 grams of yoghurt per day meets the recommended daily intake for probiotics.

What can I use it for?

Due to its thick, creamy consistency, you’ll find that Raglan Coconut Yoghurt is very versatile and makes an excellent dairy-free substitute in recipes. Baking, curries (although be aware that high temperatures will kill the probiotics), smoothies, in iceblocks, with breakfast, and mixed with herbs as a dip are all potential ways to enjoy it … get creative in your kitchen and let us know what you make with the hashtag #raglancoconutyoghurt