Coconut Kefir Recipe

Coconut kefir is a fermented beverage that offers a delightful twist on traditional kefir by utilizing coconut milk instead of dairy. This plant-based drink inherits the tangy, slightly tart flavor characteristic of regular kefir, while infusing it with the subtle, sweet, and creamy taste of coconut. The fermentation process, facilitated by introducing vegan kefir cultures into coconut milk, not only enriches the drink with a pleasantly effervescent texture but also enhances its nutritional profile. Rich in probiotics, coconut kefir is excellent for gut health, aiding in digestion and bolstering the immune system. Its light and refreshing nature makes it a versatile addition to smoothies, breakfast bowls, or enjoyed on its own as a healthful drink.

Note: The thickness of the kefir depends on the use of agar-agar and fermentation time. Always use clean equipment to prevent contamination. The kefir will naturally be thinner than dairy kefir without agar-agar. Save some of your batch as a starter for the next one.

Ingredients

4 cups of coconut milk (preferably fresh or canned without additives)
1 packet of vegan kefir starter culture or 1/4 cup of ready-made kefir (as a starter)
Optional: 1/2 teaspoon agar-agar powder (for thickening)

Equipment

1 large glass jar (for fermentation)
Non-metal stirring utensil
Cheesecloth or clean dish towel
Rubber band or jar lid
Small saucepan (if using agar-agar)
Strainer (if using kefir grains)

Instructions

Pour the coconut milk into the glass jar. If using canned coconut milk, ensure it’s well shaken.

Optional: If you want a thicker kefir, dissolve the agar-agar in a small amount of water in a saucepan. Bring to a boil and simmer for 1-2 minutes until completely dissolved. Let it cool slightly, then mix it into the coconut milk.

Add the kefir starter culture according to the packet's instructions or mix in 1/4 cup of ready-made kefir.

Gently combine the coconut milk and kefir starter (and agar-agar if used) using a non-metal spoon.

Secure cheesecloth or a dish towel over the jar with a rubber band. This allows air in but keeps contaminants out.

Leave the jar at room temperature (around 70°F or 21°C) for 24 to 48 hours. The exact time depends on your taste preference and room temperature.

The kefir should thicken and develop a tangy flavor. If using agar-agar, expect a more gel-like consistency.

If you used kefir grains, strain the kefir. No straining is needed for a starter culture or agar-agar.

Store the finished kefir in the refrigerator with a lid, where it can keep for up to 2 weeks.

Serve as is, or add it to smoothies and other recipes.