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recipe: coconut kefir

coconutCoconut kefir is a great way to balance gut microflora because it contains a healthy dose of probiotics. Adding coconut kefir to your diet can help to boost your immune system and your mood, reduce cravings (especially sugar cravings!), improve digestion, tonify the instestines (which can help flatten the abdomen), cleanse the liver (which can help ease joint pain, clear skin/improve complexion, and improve vision), benefit the endocrine system (which includes the adrenals, thyroid, pituitary gland, and ovaries; can improve menstrual health), and contains minerals that can improve the health of hair and nails. The medium-chain fatty acids of the coconut milk are also good for your immune system and help give you energy, amongst other benefits.

You can use coconut kefir for smoothies, a milk replacement for cereals and drinking, and even baking. If you’ve ever tried to purchase this product in the store, you will know it can sometimes be a bit costly for a high-quality product. Luckily, you can make it pretty easily at home, and the ingredients aren’t too expensive. This is also safe for those who are lactose-intolerant or allergic to casein.

Here’s what you need:

  • 1  large, sterilized glass jar with a lid or cheesecloth and rubberband (do not use plastic)
  • 16 ounces WHOLE FAT, organic coconut milk OR blend the meat of a coconut in a high-powered blender and add the coconut water to the meat – you can control the consistency of the final product this way and make your kefir a more yogurt-like consistency
  • 16 ounces young coconut water (best from a fresh coconut, as store-bought brands are often pasteurized)
  • One pouch of kefir starter (can be purchased in baking area of health food store or at Kefir Lady; you can also use 1-2 capsules of a high-quality, non-GMO probiotic)

Here’s what to do:

  • Mix ingredients together
  • Cover the jar with the lid or cheesecloth/rubberband (if using a lid – not too tightly, just lightly close)
  • Leave out on the counter for 24-72 hours (in a dark space)
  • Be sure to gently swirl to mix up ingredients a few times a day
  • Do a taste check daily - it should thicken up and taste slightly sour (like yogurt) when it is ready. When you check for taste, do not drink directly from the container being used for fermenting.
  • Set 1/4 cup aside for your next batch (instead of the starter/probiotics) - this will last 4-5 times and then you will need a new starter
  • Refrigerate and enjoy!
  • Consume within one week.
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