I don’t know about you, but I’d pick the taste of coconut milk over regular milk any day! My family loves the taste of food with this delicious ingredient, and it’s a great alternative for people who can’t or choose not to consume regular milk. With that, and the knowledge of how healthy coconuts are, why not make kefir with coconut milk? Let’s look at this simple recipe on just how to do that!
Why Kefir? Why Coconut?
Kefir is a healthful drink that does wonders for the digestive system. The digestive system converts the food we eat into energy and nutrients that our body needs, as well as get rid of waste. When the digestive system doesn’t work well or efficiently, it can have a negative impact on our body and daily life (think IBS). An unhealthy gut can lead to many health problems, stemming from digestive disorders.
Kefir can help restore a good balance of good bacteria in the gut, and help heal digestive problems. Whatever tender love and care we show it, will serve us.
Most people know that yogurt is a probiotics food, but kefir has even more probiotics than yogurt, and you can drink it on the go!
Kefir is one of the few foods that has vitamin D. A deficiency in this vitamin can lead to a host of problems, and it’s not always easy for us to get enough of it, especially in North America where there are long winter months.
Some people can experience fatigue or skin problems, due to not having enough vitamin D in their system.
Lack of vitamin D can also increase the risk of cardiovascular diseases, cognitive impairment later in age, asthma and cancer! The good news is, kefir has anti-cancerous properties, with probiotics in it, decreasing the chance of tumours and strengthening the immune system.
Kefir also contains other key nutrients, including calcium, magnesium, and various B vitamins. It also is a strong antibacterial food. It helps lower the risk of osteoporosis and strengthen our bones. Not only is it a good source of calcium, it is calcium that can be easily assimilated by our bodies unlike calcium derived from synthetic supplements.
Kefir is generally tolerable for people with lactose intolerance, as the enzyme lactase in kefir takes up the lactose in the dairy before it gets to us. However, to totally avoid dairy, kefir made from coconut milk is the perfect option!
Why Use Coconut Milk?
Why substitute milk with coconut milk? Coconuts are a highly nutritious option. In fact, coconut trees are called kalpa vriksha in sanskrit, which means the “tree that gives all that is necessary for living” and it lives up to its name.
Coconut has healthful nutrients such as vitamin C, E, and a good amount of various B vitamins. On top of that, it is rich with iron, selenium, sodium, calcium, magnesium and phosphorus. We want to make kefir out of this stuff!
What about the fats? It is a myth that coconut milk is fattening. In actual fact, coconut milk has saturated fats that are healing and of the good kind. For example, the lauric acid turns into monolaurin, a potent antiviral and antibacterial ingredient very useful for our bodies.
Research also shows that these fats are good at improving cholesterol levels and bettering the heart. Coconut milk prevents dehydration and fatigue. These plentiful health benefits of coconuts and coconut milk really show why it’s such a great alternative to have it in kefir!
So … how do we make this coconut milk kefir?
Coconut Milk Kefir
Making coconut milk kefir is surprisingly easy. Go to Culturesforhealth.com for a few options on dairy-free kefir recipes.
- ¼ cup kefir starter
- 2-4 cups coconut milk
- ½ cup coconut cream
- Mix the coconut milk and cream into a blender and blend till well combined.
- Add kefir starter in a glass jar and pour the blended coconut milk-cream into the jar.
- Cover the jar with a lid and let it sit at room temperature for about 18 to 24 hours, or until the milk has thickened to your desired texture.
- Voila! We have our coconut milk kefir! Store in refrigerator and consume within four weeks.