So far I've used the coconut kefir for ice cream and curries. It is so thick and creamy. The flavor is wonderful... tangy, but with a slight sweetness that you find with coconut milk.
I had several people ask me to share how I make coconut kefir after I posted my Creamy Coconut Lime Sorbet. I am happy to tell you it is EASY! I have seen other recipes for coconut kefir, but most call for coconut water to thin down the milk. I prefer to just use straight coconut milk. It will be very thick after it is cultured & refrigerated, but I like that because it is great for recipes that call for thick cream...ice creams, curries & smoothies... or just simply topped over a fruit salad.
FIrst you will need kefir grains. Either water kefir or milk kefir grains can be used to culture the coconut milk. You can buy grains from Cultures for Health or Amazon (link in the recipe).
OR you can look here to find someone, locally, who has grains that they can share with you. After you've purchase or found some kefir grains... follow this simple recipe and enjoy!
Coconut KefirPour coconut milk into mason jar and stir in kefir grains. Cover the top with a cloth, securing it with a rubber band, and let it culture for 24 hours (or longer if needed).
The kefir grains will rise up to the top (you'll see lumps) when they are done culturing. It should smell tangy when you open it and taste somewhat like coconut flavored yogurt when done. Drain with a plastic colander or sieve.
That's it! Yep, it's that easy :o) If you run into problems or have more questions or would like to share your experience... please feel free to leave a message below!
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