Coconut kefir is a nourishing dairy-free fermented beverage made with coconut milk, date paste, and kefir grains. It contains potent anti-bacterial, anti-fungal, and anti-inflammatory properties, making it an excellent food to keep in your kitchen.
Kefir is a fermented beverage traditionally made with milk. It’s full of beneficial bacteria that’s known to boost the immune system, heal the gut and reduce digestive issues. Kefir also contains powerful probiotics that may have health benefits.
What Is Coconut Kefir?
Coconut milk kefir is very similar to dairy kefir. It has all the same benefits, but it’s safe for those with lactose intolerance.
You can make it completely dairy-free when you use a water kefir as a starter culture, which is perfect for those with dairy allergies or who follow a vegan diet. It can be made with coconut water to make a hydrating sparkling drink or with coconut milk to make creamy beverage. Both are delicious! You can read my full tutorial on making coconut water kefir here.
How To Use
You can use it instead of coconut yogurt for breakfast. Top with berries and gluten-free granola for a healthy breakfast! It also tastes great in a smoothie, salad dressing, soups or in coconut popsicles (use in place of coconut milk)!
- How To Make Coconut Yogurt
- Coconut Water Kefir
- Cream of Coconut (Coco Lopez Cream of Coconut Alternative)
- Coconut Ice Cream Recipe
Coconut Kefir Recipe
Coconut kefir is a nourishing fermented beverage made with coconut milk, date paste and kefir grains. It contains powerful anti-bacterial, anti-fungle and anti-inflammatory properties, making it a superior food to keep in your kitchen.
- Prep Time: 10 Minutes
- Cook Time: 18 hours
- Total Time: 18-20 hours
- Yield: 4 cups 1x
- Category: Fermented
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- Before you get started you’ll need 1/4 cup of prepared water kefir or coconut water kefir. You can use homemade or store bought.
- Next, you’ll need some coconut milk. I like natural valley coconut milk because it’s organic, BPA free and is additive free.
- Pour your coconut milk into a very clean blender and add 1 teaspoon of date paste or organic sugar. You need to add sugar to your milk for the cultures to eat during the fermentation process. Blend the coconut milk and date paste up and pour the milk into a glass jar.
- Add 1/4 cup of water kefir to the milk and gently mix. Don’t mix too vigorous, just enough to combine the kefir with the coconut milk.
- Put the lid on the jar and let it ferment at room temperature for 18-24 hours, or until it’s tart and sour.
- Store in the refrigerator.
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 3g
- Fat: 18.5g
- Carbohydrates: 5.5g
- Protein: 1.5g