Fiendishly simple, this fluffy coconut cream based “yogurt” uses water kefir (tibicos) as the fermentation agent. It creates a light, fluffy (almost like whipped cream), effervescent texture, and a slightly tangy flavor.
Coconuts are one of Nature’s most abundantly nutritious gifts. The flesh contains lots of vitamins, amino acids, and the fat is a MCT (medium chain triglyceride), easily metabolized by the liver and considered a “good” fat.
Both coconut cream and coconut milk will work fine. Coconut cream will make a slightly thicker finished product. Wondering the difference between coconut milk and coconut cream? It’s mainly the concentration of coconut. They are both made with coconut, water, and guar gum as a thickener (even the organic brands usually add guar gum). Don’t worry; that additive does not affect the fermentation (although other ingredients like preservatives may well do so). My typical advice is look for brands with the fewest ingredients (and ones a 10 year old can pronounce).
- 1 can (13.5 oz or 400 ml) coconut milk or coconut cream
- ¼ cup (60 ml) plain (unflavored) water kefir
- Shake coconut cream well before opening. Stir to mix the "fat cap" into the cream.
- Add cream to a quart-size mason jar along with the water kefir.
- Close lid tightly on jar.
- This should ferment in 2 to 3 days. The volume will increase as the fermentation occurs and creates bubbles.
- To adjust the thickness, thin out as needed by stirring in a few teaspoons of filtered water.
- Store in refrigerator. Lasts up to 2 weeks.
- Some settling of water may occur. Prior to serving, rock the closed jar back and forth a few times to reincorporate the mixture.