Fiendishly simple, this fluffy vegan 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).
Coconut Yogurt (canned coconut cream)
- 13.5 oz (400 ml) 1 can coconut milk or coconut cream
- 1/4 cup (60 ml) plain water kefir or kombucha
- Shake coconut cream can 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 or kombucha.
- Close lid tightly on jar.
- Ferment for 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.
Cultured Coconut Cream (fresh coconut)
If you have access to fresh coconuts and a little more time and patience, you can make it using fresh coconuts! Thanks to our friend Adam Elabd for this recipe.
Cultured Coconut Yogurt (Fresh coconuts)
- 1 ½ cups young coconut flesh (about 3 young coconuts)
- 3 Tbsp (45 ml) water kefir
- Drain the water from the coconuts (use for another purpose, like coconut water kefir)
- Expand the opening until you are able to get a spoon all the way into the coconut.
- Remove all the flesh from the inside of the coconut, being careful not to get a lot of the fibrous husk along with it.
- Blend coconut flesh until very smooth.
- Add 2-3 tablespoons of water kefir to jar. Mix thoroughly and cover with plastic lid.
- Allow to sit at room temperature for 24 to 48 hours and taste. When it has reached the level of sourness that you desire, refrigerate.
- Keeps for up to 7 days in the refrigerator.