Going COYO For Coconut Yoghurt

Image source: IN Noosa Magazine

Henry and Sandra Gosling were settling in to have a nice, cruisy retirement until one day, Henry – having grown up in Fiji and eaten coconuts his whole life – had an idea to make yoghurt from them.

That thought is now a booming international business, producing truckloads of flavoured probiotic coconut yoghurt and ice cream that ticks the boxes for almost every dietary requirement. Since COYO’s inception, a lot of other coconut yoghurts have sprung onto the market, but there are none as pure and clean tasting as theirs.

I like their natural coconut yoghurt for tropical-style desserts, as well as incorporating it as an ingredient in savoury dishes like seafood salads. COYO is available in most supermarkets in Australia.

Click here to see Matt’s recipe for Carambola upside-down cake with fingerlime honey and coconut yoghurt or try the crispy fried Noosa grouper with green papaya, cherry tomatoes and coconut yoghurt and tumeric honey dressing.

About the Author /


Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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