Did you know?
Fermenting fresh coconut milk can be achieved by using milk kefir grains. The outcome is delicious and nutritious coconut kefir yogurt.
It’s very simple. All you need is 1-2 fresh young coconuts and 2 tablespoons of milk kefir grains.
- Extract the coconut water and then crack open the nut and scoop out the soft coconut flesh.
- Add the coconut water & flesh to a blender and blend until they are combined into a smooth thick milky consistency.
- Then add it to a jar large enough that the top third remains empty.
- Add the milk kefir grains and stir gently.
- Cover the jar with tight weave cloth and let it ferment at room temperature for 24-48 hours.
- Much like milk kefir the mixture will thicken as it ferments. Once you are happy with the flavour, strain the mixture through a fine nylon or stainless steel sieve to remove the grains.
- Transfer your coconut kefir milk to another jar that can be sealed and store it in the fridge ready to use on breakfast, in smoothies in desserts and over fruit.
- Use fresh coconut milk: It’s best to use freshly made coconut milk for fermenting with milk kefir grains. If you use canned or packaged coconut milk, make sure it doesn’t contain any additives or preservatives that can interfere with the fermentation process.
- Use a clean jar and utensils: Before starting the fermentation process, make sure your jar and utensils are clean and free from any soap residue. Soap can kill the kefir grains and hinder the fermentation process. Rinse everything well with hot water and allow it to dry completely.
- Use high-quality milk kefir grains: Make sure to use high-quality milk kefir grains for the fermentation process, and follow the instructions on the package carefully for the best results.
Let your imagination run wild. You can now ferment a new batch or you can rinse the grains and add them to organic milk to revitalise them.
Just remember that the grains need to be fed milk to thrive and grow so after fermenting coconut milk a few times you need to swap back to organic whole milk to nourish the grains.
If you have any questions or would like to let me know how this went for you, you’re welcome to leave a comment below. Happy fermenting.
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