Description
If you are lactose intolerant, you may still be able to enjoy goat's milk kefir, as the lactose content is not as high to begin with and the culturing process eats up the rest. But, if you are one who cannot even tolerate fermented dairy, or you are out of a good milk source for a season, you can still enjoy kefir by using coconut milk. You will also receive the added benefits of all the middle chain fatty acids that coconut milk provides. Page 417 of the original Trim Healthy Mama book explains more about the Coconut Kefir recipe.
Ingredients
Instructions
- Follow the same directions for regular kefir (recipe link below in the recipe notes), using pure coconut milk from a can that has no preservatives (remember to use a canned brand that is BPA free).
- Once the coconut kefir has been fermented, it will be thick like Greek yogurt. Straining it through a colander is a little harder than with milk kefir because of the thickness. Add some more water as you drain by pouring a little water in the jar you kefired in and add splashes of it to the colander to help the coconut kefir flow through.
- Once you return your kefir to the fridge, it will thicken up again.
- Use it thick for topping berries, or put it in the blender with more water as a 2:1 water to coconut kefir ratio to make it drinkable. This way you will have a lot more kefir for smoothies and it will make the end product not too “rich” tasting.
- At this point, you can add a little stevia or extract flavors, if you so desire.
- Adding a spoonful or two of whey protein powder to the thickened kefir makes a delicious pro-biotic mousse.
Note
Recipe Notes
Be sure to check out the "Kefir" Page in the FAQ Area for updated guidelines on kefir!!
