Fermented Coconut Meat/ Cream Kefir
This recipe is a delicious and nutritious way to use the meat inside the young coconuts, that is, if you’re making the coconut water kefir recipe included on this blog. This fermented coconut milk kefir is very high in a broad range of healthy flora and will help to reinoculate the intestinal tract with good bacteria.
This yummy creamy goodness tastes a little like a coconut yogurt or thick fermented cream. You can use it in smoothies, just to drink, add as a dairy free cream or yogurt alternative to recipes. You can also take the finished product and strain it through cheesecloth for 12 hours to make a dairy free soft cheese.
I like to add a little bit of whole leaf stevia liquid to a cup and make a sweetened version of coconut yogurt with fresh berries on top. Delish!
Take the coconut meat from the inside of 2 young coconuts and place in a blender.
*Try to remove any brown woody areas from the meat that might be attached before adding to the blender.
You can add the water from one of the young coconuts or a can of Organic Coconut Milk (use a coconut milk with no additives or sweeteners) to the meat. Blend until well pureed. Slightly warm the coconut milk cream on the stovetop, just until it feels a little bit warmer than room temperature or 90 F. You can add 1 tsp. of rapadura or sucanat sugar to the mixture before pouring into jar but it is not necessary.
*Some individuals believe that the little bit of sugar will feed the healthy bugs in the cream while it is fermenting. I believe that the coconut meat is sweet enough and doesn’t need the addition of extra sugar, but it is your choice.
Pour contents into a sterile or very clean quart glass mason jar and add 1 packet of Body Ecology Kefir Starter Culture powder to the cream. Stir well with a clean wooden spoon and top with lid. Let sit on counter for 18-24 hours at room temperature (until tart/tangy taste) and then refrigerate. Save ½ cup of the batch and add to next batch of a new recipe. You can use the same starter up to 5 times for each new batch. After 5 batches, start process over with a new packet.
*You can also add ½ cup of your coconut water kefir to the coconut cream instead of a packet of starter culture. Just remember to only use the original starter batch 5 times and start over.
Note * If coconut is pink inside (meat or water inside) discard. Also, if the meat inside looks black or dark brown, also discard. This could mean it is old and moldy.
The finished product will be thick, creamy, and delicious!
*See amazon links below to purchase coconut tools and Body Ecology Kefir Starter
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