Coconut Milk Kefir

Time to Make Coconut Milk Kefir.

I just love this stuff.

Hopefully, I don’t need to tell you all about the benefits of kefir; that it’s a fermented food and fermented foods are good for us because they replenish healthy bacteria in our guts which are depleted by stress, pollution, toxins, eating acid-promoting foods, alcohol, coffee, antibiotics, yadda yadda.  We all know we should be ingesting probiotics or healthy bacteria every day, right?

Most kefir recipes are ridiciulously laborious, boiling pots of hot water, milk that needs to be scalded, thermometers, you name it, total PITA.  This recipe comes courtesy of my naturopath, and I won’t even charge you a $200 an hour office visit for sharing it.

Ingredients: 
1 liter of coconut water (I use about 2/3rds of it)
1 can of TJ’s light coconut milk
1 packet of kefir starter.  
Pour all 3 items into a glass or plastic jar; don’t use metal because it will impede the bacteria’s fermenting process

MY OTHER RECIPES

Close up of the starter I use.  From Whole Foods, it’s called Yogourmet.  It’s not the good ole fashioned kefir grains, and for all those vegans who are opposed to using a starter with a trace amount of dairy in it, then don’t use this one.  

You can get water kefir grains (which are inherently vegan) from a place like this
or from the Kefir Lady.

I use this starter and am fine with it.  I’d rather have some kefir than none at all and the trace dairy in the starter is not an issue for me, but again, if it is for you, then order a starter suitable for your needs and preferences.

The coconut milk, water, and starter…

…And here’s the mixture after sitting out, lightly covered, on your countertop for 18-24 hours.

I think it’s genius that you don’t have to do anything other than let the good bacteria get to their happy fermentation work.  No boiling vats of milk required!  

Give it a stir and pop it in the fridge if you like, and voila, it will last for a couple days in the fridge, but honestly, you won’t have any trouble finishing it the first day because it’s so good!

Have you tried kefir?

35 comments on “Coconut Milk Kefir”

  1. Pingback: making raw water kefir drink for probiotics — pure2raw

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  3. I have a water based Kefir starter and like to use it to make your Coconut Kefir.
    I live in Goa, India with plenty coconut water around…
    After I fed my starter with coconut water, what else do I need to add, so that the fermentation process works?
    I have no coconut milk and would rather not use any brown sugar.
    Will the Kefir work with just the coconut water?
    lila love

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  6. I don’t know where you got the idea that making kefir requires boiling milk. It doesn’t. It’s yogurt that requires scalding milk and afterward precise temperatures (like an incubator) , not kefir making. Kefir making is so easy it is ridiculous. You don’t need a starter, just live grains that are shared or shipped to you from another maker. Put them in a jar, add milk. At room temperature. 12 to 36 hours later (depending on the temperature of your kitchen) , you have a jar full of kefir. You scoop out your starter and start all over.

    Go on You Tube for videos. A child could do it. I have got friends who don’t even cook making it. Centuries of Caucasian peasants have not been boiling milk and fooling around with thermometers.

    And for vegans, there is water kefir: a different culture, also done at room temps, of plain water with fruit.

  7. So glad I found your site with such good information about cocnut kefir, keep it up.

  8. Pingback: Lazy Gal's Guide to Coconut Milk Kefir - hearts & beets

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