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The muses kissed us and something new came into being. Unique Sense Coco yogurt bred from coconut milk.

The basis is our organic coconut milk and specially bred vegan yogurt culture  from coconut milk, which we have been developing for several months together with the Dairy Research Institute. This created a completely unique coconut yogurt, which boasts its own patent.

The yoghurts are matured in a glass, which, together with the slightly acidic taste caused by yogurt cultures, gives them the authentic texture and taste of true yogurt. All you need is one teaspoon, and you will fall as much as we do!

Nutritional aspects of coconut yogurt

White coconut yogurt, based on coconut milk, contains 18% fat and less than 4% carbohydrates, making it a product that can be enjoyed not only as a yogurt for breakfast or snack, but also a food suitable for preparing various desserts or sweet dishes. Unflavored yogurt is also suitable if you are trying to eat low-carbohydrate. The lower proportions of proteins that are common in plant alternatives can be easily supplemented with nuts or by adding a vegetable protein with your favorite flavor.

Full-value yogurt with all its positive properties for the health of our intestines!

If you do not want classic yogurts or cannot eat for health reasons, CURO white yogurt is a great vegetable alternative for you with a really beneficial nutritional side. It contains lactic acid bacteria (often referred to as probiotics for us) that have the same beneficial effect on our intestinal microflora as those of classic yogurts. Not only for this reason, our yogurt is suitable for people with lactose intolerance as well as for people suffering from milk protein allergies contained in classic yoghurts, but also for people with intolerance to animal dairy products.

Yogurt Sense Coco is also suitable for children who for some reason are hypersensitive to cow's or goat's milk proteins.

In SENSE COCO yogurt you will not find any additives, but only the basic plant ingredients. The only substance that is present from a functional point of view is a small amount of tapioca starch, which is intended to thicken the yogurt slightly to ensure consistency. Tapioca does not contain gluten or other allergens and is not classified as cereals, unlike corn or potatoes. The purity of the product in terms of allergens and additives is therefore maintained, the yogurt is not chemically preserved.

Its content represents a unique product that can become a quality alternative to yogurts within a purely vegetable diet.


Energy 773 kJ / 184 kcal
Fat 18,2 g
of which saturates 16,2 g
Carbohydrates 3,7 g
of which sugars 1,6 g
Protein 1,4 g
Salt 0,14 g
Sodium 55,50 mg