How to make Coconut Kefir
Traditionally, Kefir is a dairy based drink made using fermentation cultures to produce a tasty yogurt-like drink. The texture can vary from a pourable to thick and spoon-able consistency depending upon the length of the fermentation. Kefir is well known for it numerous health benefits that can aid digestion and boost the immune system, making it an ideal supplement to the Anti Candida Diet Plan. Kefir’s powerful probiotic properties help support the good bacteria in you gut making it more difficult for Candida to overgrow. Kefir has also be found to lower cholesterol, and guard against numerous diseases.
One of the drawbacks of the traditional Kefir drink is that for those with a lactose or dairy intolerance the drink is indigestable and they miss out on the Candida fighting benefits. The good news is that there are alternatives that avoid dairy, gluten and soy and still deliver all the probiotic benefits of Kefir. Coconut milk Kefir not only retains the probiotic attributes of dairy Kefir but also adds antifungal properties too, making especially effective in fighting a Candida overgrowth. Containing significant amounts of the MCFA’s (medium chain fatty acids) Capric and Lauric acids, coconut milk supports the immune system and is also known to contain monolaurin, a proven antibacterial and antiviral. Better still, coconut milk makes a very versatile and delicious Kefir that can be creamy in texture with a subtle flavour that is suitable for both sweet and savoury dishes with half the fat content of the traditional Kefir.
Although you can use coconut Kefir during the anti candida diet instead of the traditional dairy version, it makes a very healthy alternative in many applications once you reach the maintenance stage of the diet. You can make ice cream, add it to your baking, in curries or as a topping for deserts or fruit. You don’t even need special Kefir grains to make your first batch as regular milk kefir cultures will adapt to the coconut milk very quickly.
Coconut Milk Kefir Recipe
- 1.5 liter glass jar
- 1 packet of Kefir grains
- 2 Tbsp milk Kefir grains found in good health food shops or online.
- 800ml unsweetened organic coconut milk
- Plastic sieve
- Large plastic bowl
- Wooden spoon
- Add the Kefir grains to the glass jar and cover with the coconut milk. Gently stir with the wooden spoon (it is important that non of the utensils that you use are metal as the Kefir is acidic and could contaminate your batch).
- Replace the lid of the jar loosely and leave in a place that is out of direct sunlight and at a constant room temperature for 12-36 hours.
- After 12 hours you will need to monitor the Kefir as it will begin to thicken. A thinner Kefir will be sweeter and not suitable during the anti Candida diet but can be enjoyed once on the maintenance diet (in small quantities). As the Kefir cultures convert the sugars in the coconut milk it will thicken. Once you reach your desired consistency strain the Kefir into the plastic bowl.
- Retain the grains and store them in the refrigerator covered in a little coconut milk ready for future use.
- Return the strained Kefir to the jar, replace the lid and put it back in it’s ‘fermenting spot’ for a further 12 hours. This is to allow the residual sugars to be converted so that it suitable for a Candida sufferer to consume. Do not consume Kefir that is fermented for longer than this.
- Once this final stage is complete you are ready to enjoy you first batch of coconut Kefir! Store just like you would a yogurt in the refrigerator.