Homemade coconut kefir is my first choice of arsenal for bringing a distressed gut back into balance.
I will admit that it is a combination of things that help, but when I add homemade coconut kefir back into our diets, significant things improve. I feel more grounded, my allergy to dairy goes away, I have more patience, and my brain feels clear. I see my kids a lot more calm when they are having homemade coconut kefir daily; it also helps them sleep peacefully.
Many benefits of coconut kefir is that it is full of beneficial bacteria and good yeasts that stop sugar cravings and aid in digestion of all foods. Coconut kefir also cleanses the liver which in turn improves the skin. It contains high levels of minerals including potassium, calcium, magnesium, natural sodium, good fats for the brain, increases energy and supports the endocrine system.
Need I not say more? Coconut kefir supports a healthier gut, improves mood and your complexion! If you like this recipe and want more healthy gut friendly recipes, subscribe to my blog and monthly newsletter.
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How to Make Coconut Kefir
- 4-9 Young Thai Coconuts
- 1 Body Ecology Kefir Starter
- several large glass jars with lids
- a cooler (optional)
- View My Youtube Video on How To Open A Young Thai Coconut in 1 Minute or Less
- Using a cleaver or large chefs knife, shave off top husk of coconuts. With the bottom edge, pierce coconut shell 2 inches from tip and use corner edge of knife to crank open Young Thai coconuts. Strain water into a large pot to make sure there are no shells.
- Warm Young Thai coconut water on a low flame until it is lukewarm (this step is optional but your kefir ferments more quickly because the warm water helps the bacteria in the kefir wake up sooner)
- Dissolve 1 package of kefir starter from Body Ecology in coconut water and stir with a wooden spoon.
- Pour coconut water into glass jars and seal tight with lids. Be sure to reserve a 1/2 a cup to a cup of coconut water with starter for pudding.
- Scoop out white coconut “meat” from coconuts, rinse off and clean well and place in blender with 1/2 cup of reserved coconut water.
- Blend coconut “meat” and coconut water until creamy, about 15-30 seconds.
- Pour coconut pudding into a glass sealed jar.
- Jars can be placed in a cooler or on counter with a towel wrapped around.
- Check coconut kefir water and coconut kefir pudding after 12 -24 hours. The water will look slightly cloudy. If you like it slightly sweet and the water is cloudy, you can drink immediately or place in the refrigerator for later use. If you want your kefir more potent, let it ferment for 24-48 hours. The coconut kefir pudding will have bubbles when it is ready. Do NOT let pudding ferment too long. It continues to slowly ferment in the refrigerator.
Place a tape on top of lid to label contents. Write that this is a first generation fermentation. I like to write: Coconut Kefir 1G. Be sure to reserve 1/2 cup of already fermented coconut kefir water to inoculate your next batch instead of opening up a new packet of kefir starter. Use your 1/2 cup of coconut kefir water instead of Step 3 of this recipe for your second batch of coconut kefir. You can do this up to 6 or 7 times.
Coconut Kefir Parfait
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2
- In a small bowl, mix together coconut kefir pudding, vanilla, cinnamon, nutmeg and Lakanto or Stevia until well incorporated. Taste for sweetness and adjust if needed.
- In a glass cup or bowl, place 1/4 of sliced strawberries, top with 1/4 cup of coconut kefir pudding, top with 1/4 of sliced strawberries, top with 1/4 cup of kefir pudding and top with a whole strawberry on top.
- Repeat step 2 for second glass or bowl. Bon Apetit!