Coconut kefir

Coconut Kefir


Fermented products are very trendy at the moment.  Anyone who is anyone in the food world, is making their own kombucha, kimchi or sauerkraut!   Fermented products have been shown to carry a whole range of health benefits and, in particular, have a positive impact on digestive and gut health.  The trend also has links with the clean eating movement, fermentation is a natural process that doesn’t rely on lots of nasty additives.

If you haven’t heard of kefir, it is a fermented milk product, originating in Russia.  It has a sour taste with the consistency of thin yoghurt.   It is great served with fruit or muesli,  in smoothies or soups or as a replacement for butter milk.  I used coconut milk and Living Nutrition baobab and banana vegan living culture,  to create a vegan version.  The kefir worked really well and was delicious and creamy.  I served it with fresh fruit and some crunchy buckwheat and quinoa brittle.

You can find Living Nutrition’s range at PUR kauppa, online or in their Helsinki Kamppi  or Hakaniemi stores.

I have not been paid for this post, but I was gifted the Living Nutrition living culture by PUR Kauppa to try.

Coconut Kefir

1 x 400 g tin organic coconut milk (I wouldn’t recommend using a low far milk, I have tried and it doesn’t work properly, resulting in a very thin, watery kefir)

3 x  Your Flora Family Living Nutrition baobab and banana living culture capsules

*2 – 3 tbsp organic baobab powder (I love Kiki health’s), see note below

fresh fruit and my buckwheat and quinoa brittle to serve

Leave the unopened can of coconut milk submerged in the sink or a pan filled with hot water for 30 – 45 minutes.  This will help the milk solids to melt and you will have a smoother milk.

Tip the can into a small bowl and use a wooden spoon to stir in the contents of the Living Nutrition capsules into the milk, until fully combined.

Cover the bowl with a cloth or tea towel that will allow the milk to breath.  Leave overnight or for at least 12 hours at room temperature and allow the milk to ferment.  You should see small bubbles form on top of the milk.  If not, or if you prefer a more sour taste, leave the milk for a few further hours.

Stir well and then chill in the fridge before serving.

*some coconut milks work better than others and result in a thicker kefir.  If your kefir is too thin I would recommend stirring in a few tablespoons of baobab which acts as a natural thickening agent.






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