The combination of kefir and coconut milk is ideal. I highly recommend giving this a try, even for those who are not intolerant to dairy. This kefir has a milder flavor than its dairy cousin, and can be added to either sweet or savory recipes.
Kefir is known for its many health benefits, including boosting the immune system, and stimulating digestion. This powerful probiotic protects against the spread of harmful yeast overgrowth and allows beneficial bacteria to thrive. The beneficial bacteria in our guts are the base of your body’s immune system. The more “good guys” you have, the better.
Coconut milk is naturally rich in medium chain fatty acids and is an excellent source of concentrated healthy fats. This amazing food contains lauric and caprylic acids, both of which are known for supporting the body’s immune system with their antiviral, antibacterial, and antifungal properties. Coconut milk is also known for its ability to lower cholesterol.
Coconut Milk Kefir
Ingredients:
- coconut milk - 2 cups, full fat
- Body Ecology Kefir Starter - 1 packet
Instructions:
Shake the cans before opening them. This mixes the milk and the whey so that it is easier to handle. Empty the contents of the coconut milk cans into a clean quart mason jar.
Empty one packet of the kefir starter into the coconut milk. Mix well with a wooden (not metal) spoon.
Cover with a towel or a plate, but leave some room..You want to make sure that air can get into the jar. If it is airtight it will not turn into kefir. Let it sit for @36-48 hours. When it starts to thicken and has a mild "tang" it is done. The colder the place it is stored, the longer it will take and vice versa.
When it is sufficiently "kefired," put an airtight lid on it and keep it in the fridge. It will keep for a few weeks. It will thicken up more when it is cold taking on the consistency of yogurt.
I use it in place of sour cream, as a fruity yogurt drink, as a yogurt topping on my berries, with apple crumb pie, as a base for smoothies, as a yogurt and as a "cream" for soups.
Traditionally milk kefir is made with kefir grains. I made many batches of raw dairy kefir using this method before I discovered that I am allergic to milk. I made my first few batches of coconut milk kefir with my kefir grains. I found this to be pretty high maintenance, so I started looking for other options. What I discovered was a wonderful culture starter by Body Ecology. It works perfectly and it is so easy. I am told that it creates fewer probiotic strains than the grains do but, really, based on ease of use, this method works for me. You are still getting the benefit of eating a live enzyme probiotic food without the issues involved in caring for the kefir grains. It also has a milder flavor so my kids love it. Before, I had to sneak the milk kefir into smoothies in order to get them to eat it. Now I just add some fresh fruit and raw honey and they gobble it up!
The coconut kefir is delicious, I was expecting it to be more “tangy” like plain yogurt but instead it is smooth and kind of sweet. Thanks for this great post.
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Oh snap, thank you very much for posting this! It is going to help me when I order Coconut Milk at the market! So Fantastic!