The popularity of fermented foods is quickly increasing, however using fermented foods to support your immunity and digestion is far from a new trend. Fermenting our food have been used as a way to preserve it for centuries. During this process, beneficial bacteria formed and supported keep our gut-flora well balanced and our immunity supported. However, as technology advanced and we refrigerated our foods the historical process of fermenting our foods left most kitchens. and used but is a way of returning to tradition. By combining Coconut Milk and Milk Kefir grains we turn two simple ingredients into a healthy feast for the Kefir
Coconut Kefir is an excellent probiotic food as coconut milk is a natural anti-fungal and anti-microbial. Kefir contains a helpful bacteria called Lactobacillus Kefiri which helps defend against harmful bacteria such as salmonella and E.Coli. Milk Kefir also contains an insoluble polysaccharide called Kefiran which was noted in a study published in the International Journal of Antimicrobial Agents, to fight against candida symptoms which cause damage to our gastrointestinal tract. and used but is a way of returning to tradition. By combining Coconut Milk and Milk Kefir grains we turn two simple ingredients into a healthy feast for the Kefir
Using Coconut Milk also provides healthy fats, plant-based proteins, and one serving can provide as much potassium as consuming four bananas. There have also been some interesting studies connecting the increased allergies and asthma symptoms and poor gut flora. Coconut Kefir can potentially reduce internal inflammation which can minimize allergy symptoms for some.
Click here to watch the How To Make Coconut Milk Kefir Video to see the step-by-step process, IMG_4584
2-Ingredient Probiotic Coconut Milk Kefir
Ingredients
- 1 500ml can of full fat coconut milk
- 4-5 tbsp milk kefir grains
Instructions
- Shake your coconut milk well and pour into a glass container with an air-tight lid.
- Spoon in 4-5 tbsp of milk kefir grains and gently stir with a wooden spoon.
- Secure the lid tightly and store in a warm and dark place for 24-36 hours.
- Strain the contents of the jar over a bowl and push the kefir through. You will have only milk kefir grains in the strainer which you can reuse and repeat the above recipe.
- Stir the coconut kefir well and store for 1-2 weeks in an air-tight container in the fridge.
