How To Make Coconut Milk KefirOriginally published on July, 27th 2020. Last updated on August 6th, 2020 Skip to Recipe
About 3-4 years ago, I started a journey to heal & re-balance my gut. I started following the Body Ecology protocol, and it turned my world right-side up. What I loved the most about this lifestyle, was that I truly started to heal from the inside out. Throughout this lifestyle change, I’ve tried a variety of different recipes. One of my favorite recipes that have stuck with me is making coconut milk kefir. This recipe is so easy and simple to make and you can use it as an ingredient in so many other recipes. Oh, and it’s packed with a ton of gut-friendly health benefits!
Get Started Making Your Own Coconut Milk Kefir
There are a couple of options when making coconut milk kefir, but today we are going to be focusing on easiest and simplest way. I’ll share with you the other option, but today you just need a can of coconut milk, a jar, and Body Ecology Kefir starter.
Option 1 (The harder option). If you are really into cracking your own coconuts then you can create the kefir the traditional way. This involves getting a coco jack, machete or large sharp object and a bunch of Young Thai Coconuts. You will have to crack open each coconut, strain out the coconut water, and extract the coconut meat. Once you have these, you blend the two ingredients into a coconut milk, and then add the Body Ecology Kefir starter to begin the fermenting process.
Option 2 (The easier option): This is my preferred method as it is very affordable and takes little to no effort. All you have to do to throw this together is to get a can of coconut milk. (I highly recommend the Native Forest Guar Free version). With a wooden spoon, stir in the kefir starter. I still use Body Ecology’s because I like to know what probiotic strains I am using. Remember not all kefir’s or fermentation is created equal.
Also, the Body Ecology packets always last me a really long time. If you really want to get fancy you can also add in prebiotics which Body Ecology also sells (this is not sponsored, by the way, just sharing a little insight and my go-to products! In hope they heal and serve you just the same!)
Once you’ve added the kefir starter to the coconut milk, store it in cool dark place for 24-48 hours and you will have great home made coconut milk kefir! I usually store mine on top of the refrigerator so it’s easy to transfer once it’s finished.
Benefits of Coconut Milk Kefir
Coconut Milk Kefir helps to not only strengthen your immune system, but it also replenishes and refuels your inner ecosystem in your gut. Think of your digestive system as it’s own microbiome. When we get sick or have infections it’s because the not so friendly bacteria is overpopulated compared to the good bacteria.
Good bacteria, are strains such as prebiotics and probiotics, and they help you digest your food, break down carbohydrates, and balance the unwanted sugars that wreak havoc in our bodies. If you are someone who suffers from yeast infections, candida, hormone imbalance, these are all signs that your gut & inner microbiome needs healing. Therefore making and taking this Coconut Kefir daily can be a natural probiotic.
Ways to Enjoy
There are many amazing ways to enjoy the coconut milk kefir once you have it created. Below are a few of my favorites:
- Make a yummy probiotic gut shot! You can add a little bit of stevia, vanilla bean, and cardamom with a few ounces of your kefir. Keep in the fridge and take a shot of it daily or even when you are craving something sweet.
- Enjoy in a smoothie or make popsicles! My personal favorite way to enjoy Coconut Milk Kefir is to make a smoothie. I’ll be coming out with a recipe in the next couple of days for you that goes in depth on this recipe so stay tuned. 😉
Let me know if you have any questions about making coconut milk kefir. It can be intimidating at first, but once you get the hang of it, it’s really easy and delicious! Make sure to tag me with any of your ideas on Instagram (@mytinylagunakitchen) and I’ll get back to you!
- Open up the cans of coconut milk and pour it into two 16 ounce glass mason jars.
- Open up the packet of kefir and pour half into each jar.
- Add the scoop of EcoBloom powder, (this is your prebiotic which helps to feed the probiotic)
- Mix well with a wooden spoon a chopstick. Try to avoid using any metal in this step.
- Place parchment paper on top of the jar put on the lid and shake gently.
- Place on top of the fridge and let ferment for 24-48 hours.
- Store in the fridge and enjoy!
1. If you don't want to use coconut milk, you can also use any dairy, or goat milk!