Kefir is a slightly carbonated fermented beverage made popular in the countires of Europe and Asia, commonly made from the milk of ruminant animals. “Kefir” is derived from the Turkish word “keif”, which refers to the “good feeling” you have after drinking it, which makes sense seeing as how it’s full of potent probiotics that not only improve digestion and gut health (by repopulating the “good” symbiotic microflora of the small intestines) and strengthening bones (thanks to Vitamin K2’s role in calcium metabolism), but is also an active participant in immune regulation, slowing allergic response, and calming inflammation – helloooo Autoimmune Protocol Superfood! Well, AIP approved once we make it with coconut milk! 🙂
This Coconut Milk Kefir is just as easy to make as the Coconut Milk Yogurt, and really, you might as well buy an extra can of milk and make these at the same time – you’ll be able to use up every bit of the 4 cans and only have your oven out of commission for one 24 hour period.
Kefir tastes best when it’s combined with puréed fruit, giving it more of a “smoothie” groove that you can totally get down with sipping at breakfast. I made Blueberry Mango for my first batch, but I’m itching to try Triple Berry, Peach Cherry, Strawberry Banana (once I can reintroduce bananas), and Raspberry Clementine. Go crazy with the flavor combos and enjoy!
Coconut Milk Kefir
Makes about 36 oz
3 cans Coconut Milk, full fat
2 cans Full Fat Coconut Milk, with solid coconut cream and water separated*
2 1/2 tbsp Inner-Eco Probiotic Kefir, or 2 1/2 emptied capsules of Probiotics (100 billion strength)
1-2 cups Fruit Purée (I blend a couple cups of thawed frozen fruit – run through a sieve to remove seeds if you’re using berries!)
*To separate the solid coconut cream from the coconut water, simply refrigerate 2 cans overnight (Whole Foods brand 365 Organic Coconut Milk is usually separate at room temperature and will save you a step – I’ve had trouble with Thai Kitchen’s Coconut Milk separating, just FYI). Gently flip the cans over and open from the bottom, pour the water into a a medium sauce pan, scoop the solids into a container and set aside for Yogurt or refrigerate (can be added to sauces, gravies, roasted vegetables for richness), and then dump in the full can of coconut milk.
Preheat oven 350* and place clean, large glass jar with lid inside – bake for at least 20 minutes to sterilize.
As the jar is sterilizing, gently warm the coconut milk and coconut water on the stove over medium-low heat, just enough to melt the cream so it can easily be combined – about 5 minutes. Once whisked together, add in the probiotics and stir well.
Allow the jar to come to room temperature (cooler liquids poured into a hot jar will result in a shattered jar!!!), turn off the oven and leave the door slightly cracked to vent out some heat (keep an eye on kids and pets!) – we’ll be keeping the yogurt in there for 24 hours with the oven light on, but we only want it around 105-110*.
When the jar is cool enough to handle, pour in the coconut mixture, tightly fasten the lid, and place into the back corner of the oven where the light is.
Leave the jar in your oven with the light on for at least 24 hours (the longer it ferments, the more sour it will become).
The next day, remove the jar from the oven, pour Kefir and fruit puree into a blender and gently incorporate on low – probiotics make the mixture slightly carbonated so if you blend too vigorously it will expand and not fit back into your jar. Then simply refrigerate and enjoy!
Keeps well for 2-3 weeks!
