What is Coconut?
Most tropical countries use coconut as one of the most important products in agricultural section like Philippines, Indonesia, India, Brazil, Sri Lanka, Thailand, Mexico, Vietnam, Papua New Guinea, Malaysia and Tanzania. One of the most magnificent things about coconut is that it is free from gluten, dairy, and soy. It is perfect for people who are lactose intolerant, those who wish to lose some weight and for those who have Alzheimer ’s disease. Aside from these, coconut is very cheap!
The coconut meat is the white part inside the coconut. You can eat the meat directly, some use it for cooking or baking and mostly would be for coconut milk production.
Nothing is wasted in coconut. The leaves, the husks and the bark, all can be used to create products such as charcoal, cosmetic products, soap, coconut oil, medicine and other more!
Vitamins and Mineral of Coconut
The Coconut juice or water has plenty of vitamins and minerals, Here are some of them:
- Amino acids
- B-complex vitamins – which include riboflavin, thiamin, niacin, foliate, and pyridoxine.
- Bioactive enzymes
- Cytokine – best known for anti-aging, anti-carcinogenic and anti-thrombotic effects.
- Plant hormones or phytohormones
- Vitamin C
How to make Coconut Milk?
Although Coconut Milk looks very alike with regular fresh milk, it is considered to be a nondairy product.
Below are the steps on how to make your own coconut milk:
- Open a small cut in the coconut, then check if the coconut is fresh.
- Set aside the coconut juice, which is to be used in the later part.
- Scoop all the coconut white meat.
- Combine the coconut juice and meat to the blender then blend it.
- To store, put the coconut milk in a jar and keep it inside the refrigerator.
Aside from the method above there are still plenty of ways to obtain a coconut milk. You can purchase some shredded coconut meat then boil it out or for those who lacks time, you can buy coconut milk in your nearest grocery.
Coconut milk has high calories, but it also has plenty of nutrients such as:
- Lauric acid
- Capric acid
Overall the vitamins and nutrients of the coconut milk are a bit less compared to a dairy milk. But the good news is when we want to use it to create some kefir, it will be more suitable because of its flexible flavor!
What is Coconut Kefir?
Health benefits of coconut kefir
- Improve immune system
- Preventing Alzheimer’s Disease – it has been proven in 2013
- Good for lactose intolerance individuals
- Lose weight
How to make Coconut Water Kefir?
For people who are interested to know how to make your own Coconut Water Kefir, just follow these few steps:
- Pour the juice of coconut (4 pieces more or less) in a clean jar.
- Add the coconut water kefir grains or water kefir inside the jar.
- Keep the jar to be sanitary by covering it using a cloth but be sure to keep the air flow.
- Place the jar in a room temperature to allow fermentation. Don’t expose it directly under the sun. Leave the jar for 4 days.
- After the 4 days, you will have a white, foamy and sour taste of coconut water kefir.
Some Extra Bonus Tips!
- For a life time supply of kefir grains, use a plastic strainer to rescue your used kefir grains and keep it in the refrigerator for future use!
- Some people cannot bear to drink the sour taste of kefir, which is why people try to add some soda pop, ginger ale, vanilla cream, fruit juice or any flavors that will improve the taste of it.
- Coconut Water kefir is good for people who has kidney problems and people who dihas high cholesterol.
- For beer lover this is a good news for you, I recommend you to try adding some ginger ale or juice to your coconut water kefir to taste it like beer!
How to make Coconut Milk Kefir?
- Milk kefir grains or Coconut milk kefir grains
- Coconut milk
- Get a glass jar and make sure it’s clean.
- Put 2 tablespoons of milk kefir grains into the jar.
- Add the coconut milk.
- Mix it gently using a non-metallic spoon.
- Seal the jar using a cloth so air can go through.
- Let it to ferment for 1-2 days.
- Please use plastic or wooden spoon in mixing the kefir and don’t try to touch the mixture for half day.
- You can only check it after half day, to see if the consistency will be suitable for you.
- The longer hours you let it ferment, the thicker and source the drink will be.
- Be sure not to ferment it for too long because the mixture will be very thick. It would be very hard to retrieve the grains inside the drink. If that happens, you might as well eat those grains and purchase some new ones.
- Culturing the grains is very easy, even a beginner will be able to do it. But for the consistency of the drink, you may need more time so you can get the right level to satisfy yourself!
- It is recommended to use a non-metallic strainer to remove the grains.
- To separate the grains, you need to pour your drink into a new jar, then cover. Put your drink inside the refrigerator so it will stop thickening.
- For the grains, you need to separate it to a new jar then put a little milk to it to rehydrate it. Cover the jar and keep it in the refrigerator for 1-2 days, then you’re ready to create your next kefir drink!
- The milk that will be used to re-hydrate your kefir is not limited to any kind of milk. You are welcome to use any kinds of milk like cow, goat and etc.
Since coconut milk is not considered as a dairy product, then there is a chance that the grains will not cultivate as many as compared to raw milk. Because of this, I would recommend you to replace the grains and use some new batch of milk kefir grains when testing with non-dairy drink. Also, don’t forget to grow the kefir grains in fresh milk for at least 6 weeks more or less so that they could obtain a better micro flora balance when they will be transferred to a new medium.
You can also try adding some fresh fruit, fruit juices and make it into a smoothie drink, or use it as a cream topping or ice cream, this is applicable to both coconut milk kefir and coconut water kefir. But most people prefer water kefir because they don’t like the cream so be reasonable in mixing the topping and proper usage of it. In my future post I’ll be posting some kefir recipe base on my experiences and references.