Coconut kefir is one of my favorite non-dairy kefir. It has special properties that add to its probiotic content. Coconut is anti-fungal making it really important for those fighting with candida and trying to bring their body into balance. When making non-dairy kefir, you just need to be sure the non-dairy milk has 8 grams of carbohydrates to give the bacteria something to eat. It takes the sugars and makes it into probiotics for you. You don’t get the sugar but instead lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates than you can add 1 teaspoon of date paste or raw sugar per quart to give the bacteria food so it can make probiotics.
Grind the coconut in your blender or spice grinder until fairly finely ground.
Add 1 cup of water to the ground coconut in a high powered blender (like Blendtec) and blend on high for 1 minute.
Add enough water to make 5 cups of coconut milk.
Blend on high for 3 minutes.
If you want a thinner consistency, strain this mixture through a nut bag to remove the small pieces. For a thicker consistency, leave the pulp in. It might stick to the kefir grains but it doesn't hurt them.
Add kefir grains and date paste or some type of raw sugar to the jar.
Place a lid on the jar and let it sit for 18 -24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
Strain out kefir grains and place coconut milk kefir in the refrigerator or enjoy immediately. This will last at least a month in the fridge but will continue to get more sour over time. Place the grains in fresh coconut milk to culture again, making sure to add more date paste or sugar and repeat steps 1-4 again.
Coconut Kefir (if using Easy Kefir powder packets)
Add 1 quart of coconut milk to a glass jar.
Add 1 teaspoon of date paste or some type of raw sugar to the jar.
Mix in 1 packet Easy Kefir with a spoon or whisk or until all ingredients are thoroughly combined.
Place a lid on the jar and let it sit for 18 to 24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
Place coconut milk kefir in the refrigerator or enjoy immediately. It should keep for at least a month although it will continue to get more sour and tart.
If you like to make more kefir, take ¼ cup of this mixture and 3¾ cups of fresh coconut milk, 1 teaspoon of date paste or sugar, and culture again for 18 -24 hours or until tart.
You can do this many many times over or until it stops working and making the milk tart. Then you will need a new Easy Kefir packet.
Nut milk kefir tends to separate because of the water, but this is normal. It also doesn't get thick like milk kefir does, but you can just shake it and drink it! It has tons of benefits.