Time for some coconut kefir

Hello everyone,

How is every one’s Saturday going? Good I hope. Michelle and I’s has been a good one. Both had great times at the markets this morning despite the nasty, humid, rainy weather. Our afternoons were productive… well mine was Michelle went to go visit a friend. I stayed here and got some orders ready. Gold star to me.

Coconut kefir is the topic for today. We started  the fermentation a few days ago for our first batch of coconut kefir (as many of you already know this is our first time making it). You may have seen our sneak peak of what our coconut kefir was looking like last night.  We did our water based kefir a few days ago and really enjoyed it.  And got inspired to try making coconut kefir next from seeing Averie, Anthony, and Heather all do it and been successful.  Love getting in the kitchen and playing around with new ingredients. Don’t you?

First off what is coconut kefir:

Coconut kefir from our research can be made with from dairy or dairy free versions by using coconut water, coconut meat, and/or coconut milk. There seems to be a variety of ways to make it, all depends on your preference!  Since Michelle and I are allergic to dairy and are vegans we decided to use our water kefir grains to make coconut kefir (a dairy free version)

* If you are just getting started with water kefir here or here are good sites to get you started

You basically want to ferment the water or milk by using a kefir packet, milk kefir grains or water kefir grain. You are creating a drink that is filled with benefical bacteria!  Typically, one thinks of bacteria as something to avoid. But for fermented foods, good bacteria are a blessing. And we believe that we all can all benefit from by incorporating more good bacteria into our diets.

Here are just a few of the benefits of coconut kefir:

• improve digestion
• control cravings
• alkaine and cleansing for the body
• enhance the immune system
• increase in energy

Now who doesn’t want to enjoy  some all of those benefits!  We do!!!  As you can tell we have been a little crazy with fermenting foods lately! Well, we have realized our bodies really need the good bacteria to help get us healthy again.

How to make coconut kefir:

*now this is how we made our dairy free version- they are plenty of other versions of making this.

Ingredients:

• 1 can coconut milk
• coconut water – to get you to about 3 cups of liquid
• water kefir grains
• 1 tbsp sugar
• 1 date, pitted
• we added some fresh ginger (we love our ginger)

Directions:

• Warm up the coconut water and milk. Do not over heat. Just want to warm. Mix in sugar and let dissolve.
• Next add your water kefir grains, ginger and date.
• Close jar. And let sit for at least 18 -24 hours.

You want to place in a warm place. (some people even put their kefir in their dehydrator – not us though) Our kitchen was warm enough from all the baking that we do

And That’s it. You leave it alone till time to check on it about 18 hours. We let ours ferment for 24 hours.

Warning it may explode!!

Here is what our looked like about a few hours before we strained out the grains.

Our grains after being strained from liquid

Now for our final coconut kefir

Here is what we decided to do with ours. We made a chocolate coconut kefir cocktail

We added some more coconut water, stevia, 1 date, carob powder, cacao powder, bee pollen, and maca. Blend in vita-mix and cocktail is ready.

Our final thoughts from making coconut kefir is that the recipe is easy to make and turned out delicious.  We are going to try to make it again! We will continue to play around with both  coconut and water kefir. Although, next time we make coconut kefir we may do more coconut milk and less coconut water to see if it gets a thicker consistency. It was a little watery, the taste was a little sour, which we assume that is what it is supposed to be like?? It was our first time having it let alone making it, so we were not sure exactly how it was supposed to be. We did enjoy it though : )

Twin Questions: Have you had coconut kefir before? If so did you make your own or have one from the store? What are your thoughts on coconut kefir? Do you like fermented drinks/foods?

I must say this is a whole new experience for us. We have never really liked sour/fermented foods before. Though our journey into a more high raw lifestyle our taste buds have changed. And we are really liking new foods, especially fermented ones. Plus, knowing how beneficial fermented foods are helps with incorporating them more into our diets.

We wanted to leave you with a little food porn as most food bloggies would call it!

Here is are gluten free vegan, low glycemic – Gingerbread bundt cake with lemon coconut drizzle that we made for our farmers market!!! And we treated ourselves to one…. out of this world I must say!!!

Must say this has become one of mine favorite desserts this fall season ….  so moist, flavoful, and mouth watering.

Till next time,

Not sure what our next lesson will be…. only time can tell.

Have a fantastic night.

Lori and Michelle