Try this Coconut Milk Kefir recipe, or contribute your own.
Suggest a better descriptionIf the kefir grains are dehydrated (as they are from most online sources) you must first re-hydrate them in cows’ milk. Combine the grains with 1 cup of cows’ milk and set out at room temperature in a loosely covered glass container. For 5-7 days, strain the grains out each day and then place them in a fresh cup of milk. When the batches of milk take on a slight fermented smell and thicken, your grains are ready.
Combine the grains with coconut milk in a glass container. Cover with a cloth secured with a rubber band and let sit in a warm place (68-85 degrees) for 12-24 hours. Once the coconut milk has thickened and has a slightly sour flavor, it has turned into kefir. Remove the grains, refrigerate and enjoy!
Place the grains in new milk at room temperature to start a new batch of kefir (made from either coconut milk, or cow or goat milk) or store the grains in a cup of cows’ milk in the refrigerator. The grains can be used indefinitely to make kefir, however, if you store the grains in the fridge instead of continuously making kefir, it may take a few batches to get them going again.
Helpful Tips
If your first batch of coconut milk kefir doesn’t get as thick or tangy as you’d like, don’t despair. It can sometimes take a few batches to acclimate the kefir grains to coconut milk.
Don’t store the grains in coconut milk between batches. Store them in cows’ milk.
Never use a metal container to make kefir or a metal spoon to stir it – this disrupts the process and the kefir won’t thicken. Use glass containers (canning jars work well) and wood or plastic spoons.
If your kefir doesn’t thicken with 24 hours, it might be that the temperature in your house isn’t warm enough.
If your kefir hasn’t thickened at all within 48 hours, throw out the milk and start again by putting the grains in a fresh batch of milk.
Kefir should have a fermented aroma and can sometimes have a slight effervescence, but it shouldn’t smell foul or unpleasant.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (518g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1020 | ||
Calories from Fat: 994 (97%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 110.4g | 147 % | |
Saturated Fat 97.9g | 490 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.3mg | 2 % | |
Potassium 1139mg | 30 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.5g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1020
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.