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.
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 anti-cancer benefits.
What Is Coconut Kefir?
Coconut milk kefir is very similar to milk kefir. It has all the same benefits without the lactose. You can make it completely dairy free when you use a water kefir as a starter, which is perfect for those with dairy allergies or who follow a vegan diet. It can be made with coconut water to make a coconut water kefir or with coconut milk to make creamy coconut milk kefir. Both are delicious! You can read my full tutorial on making coconut water kefir here.
How To Use
You can use it instead of yogurt for breakfast. Top with berries and granola for a healthy breakfast! It also tastes great in dressing, soups or in coconut popsicles (use in place of coconut milk) !Print
- 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.