PREP TIME: 15 min • FERMENTATION TIME: 24-48 hrs •
TOTAL TIME: 48hrs
Recipe type: Yogurt • Yield: 2-3 Cups
□ 1 young coconut, all meat & coconut water
□ 1 cup filtered water OR rejuvelac (optional)
□ 1t probiotic powder OR 2-3 capsules
Think beyond breakfast. If you’re a yogurt lover but trying to avoid dairy, or simply curious to try something new; then go no further. This homemade, fermented, coconut kefir yogurt recipe is thick, creamy, and incredibly versatile! It is on the top of my list of fermented treats and will leave you glowing all day.
Unlike most conventional commercial dairy yogurt, this version is packed with live probiotics and enzymes to boost your inner ecosystem of healthy bacteria. Why does this matter? Well, it will boost your immunity, strengthen digestion, cut sugar cravings, shine the hair, clear the skin, brighten the eyes, and flatten the abdomen! (Can you say miracle yogurt?!)
It is important to be aware of the false advertisement commercial yogurt ads convey. They lead us to believe it is a smart snack choice; however, these products are highly processed under pasteurization and homogenisation, then loaded with artificial flavouring, colouring, fillers, thickeners, sweeteners and preservatives. If you enjoy dairy yogurt, I encourage finding a farmer in your area where the yogurt is homemade and prepared with minimal processing and heating (to keep those precious probiotics thriving!). I also recommend goat or sheep dairy over cow. As humans, we can identify, utilize, and digest this version more efficiently since it is much closer to the human breast milk composition.
If you are familiar with culturing kefir, you’ve probably experimented with using kefir grains to ensure the fermentation process is loaded with a healthy dose of probiotics. I am a fan of kefir grains, however I find that I can get a more consistent result with less work by using a good quality probiotic capsule or two. (Make sure they are bought and stored refrigerated for more liveness!)
For best results, I suggest using a high-speed blender such as a Vitamix or Blendtec. Both of these blenders deliver a smooth, thick, highly desirable consistency you won’t be disappointed with!
Nutritional Knowledge On:
F E R M E N T A T I O N
I am ecstatic to see the reputation of fermented foods gaining the much-deserved attention for the magical healing potential they contain. Cultured foods recolonize and boost friendly gut bacteria, increase the bioavailability of all food, saturate the gastrointestinal track with living enzymes, fight unwanted yeasts/pathogens/viruses and more, all while helping us to digest the food consumed! Since our gut contains over four hundred different species of beneficial microorganisms, why not give them the support they crave? Yogurt lays down a foundation of clean, sterile mucus these precious organisms thrive on.
If you are a parent concerned about all the sugary foods your child wants (or you have a sweet tooth yourself!), fermented foods will gobble up the sugar for themselves first, leaving little to carry into the rest of your body. Now… I am not endorsing sugary food binges, but it doesn’t hurt to be well armed for the occasional dessert you are deserving of!
*For more awesome information on fermented foods, check out Donna Gate’s Book: The Body Ecology Diet. My absolute favorite book on the subject and includes a host of incredible recipes to help heal digestion!*
Y O U N G / G R E E N C O C O N U T S
“Kalpa Vriksha” is coconut in Sanskrit meaning; “the tree that supplies all that is needed to live.” Coconuts are a divine food. No matter where you live or what harm you have done to your body, young coconuts are here to help you heal.
Most of us living in the northern hemisphere are familiar with mature coconuts (Brown, hard, and hairy). Young/green coconuts are actually the same – just younger! They are larger and either green (still containing the original outer shell) or stripped down to their white husk (that is, the green shell has been removed for shipping purposes – weight, size, etc).
Young coconuts contain one of the most healing liquids from nature: pure coconut water. This electrolyte-rich liquid takes nine months to travel from the innumerable fibres to the sterile nut. Fresh coconut water is nearly identical to human blood plasma, making it a universal donor!
Young coconut meat is soft and consists mainly of healthy saturated fats. This fat rejuvenates age-related oxidative tissue damage, improves the function of the nervous system, increases breast-milk production, and restores male sexual fluids.
Benefits of Coconut Kefir:
- Cuts cravings for sugar
- Boosts immunity thanks to the antiviral, antifungal, and antimicrobial saturated fatty acids to help the body fight off viruses, bacterial and fungal overgrowth.
- Aids digestions of ALL foods, especially absorption of fat-soluble vitamins and amino acids.
- Has a toning effect on the intestines and flattening the abdomen
- Cleanses the liver, skin, eyes and joints
- Improves utilization of blood sugar and can lessen the symptoms of hypoglycemia.
- Regulates and supports healthy hormone production.
- Contains a precursor to the anti-aging hormone compound known as pregnenolone.
- Displaces toxic hydrogenated trans-fatty acids (soybean oil, canola oil, rancid oils, etc).
- Increases metabolism and aids weightloss (due to presence of medium-chain saturate fatty acids)
- Eases aches, joint pains & inflammation
- Contains high amounts of potassium, natural sodium, calcium and magnesium
- Supports the endocrine system (adrenals, thyroid, pituitary and ovaries)
- Comforts menstruation
- Increases energy
- Facilities an overall feeling of good health
*A deeper look into the magic of Coconuts can be found in David Wolfe’s book Superfoods, where he gives an exceptional 25 page breakdown of the history, facts, legends, benefits, uses, and recipes of coconuts!*
Fun Weight Management Coconut Fact:
Animals who are fed coconut/coconut oil never become overweight, vs. the animals who are fed soybean oil, corn, or other rancid oils that become obese, sick and unhealthy.
Now that you’re familiar with all the benefits of this brekky, let’s get started…
(1) Opening the young coconut:
A) With a SHARP knife, carve a circle into the white husk around top, big enough to fit your hand into.
B) Take the heel of your knife and firmly break through the shell.
C) Remove the “hat” off the top, carefully, so as to not lose any coconut water.
(2) Drain out all coconut water into a STERILE glass jar.
(3) Scoop out the soft coconut flesh and add it to the jar of coconut water. (They will be blended together eventually.) The coconut meat should easily separate from the shell, similar to a hard-boiled egg white.
(4) Place the coconut water and meat combo into a CLEAN (preferably sterilized) high speed blender.
(5) Add water or rejuvelac (optional, but recommended for extra probiotics) until desired consistency. Remember: you can always add more liquid!
(6) Blend until smooth.
(7) Open probiotic capsules or probiotic powder into blender. Mix on low until well combined.
(8) Pour mixture into a sterilized glass jar.
(9) Cover with a breathable cloth (cheesecloth or tea towel work well) and secure with a rubber band.
(10) Place in a dark, warm place for 24-48 hours.
(11) After 24 hours, taste the yogurt to determine if it is ready. It should taste more sour than sweet. If it is too sweet, let it continue to ferment. Tiny bubbles are a good sign that little sugar is left and your yogurt is close to ready. Remember: the longer it ferments = less sugar and more probiotics.
(12) Once it is at your desired flavour, cover with an airtight lid and refrigerate. It is safe in the fridge for roughly 2 weeks – if it dares last that long!
(13) To serve: mix in a bowl with fresh fruit, granola, raw honey or whatever your body is craving.
(14) Enjoy and go glow with goodness!
- ALL equipment must be STERILIZED. Since this recipe is fermented, you don’t want any harmful bacteria to spoil the yogurt. This includes your hands.
- Avoid using metal of any kind. Stick to glass or wood equipment.
- If you wish to speed up the fermentation process, you can ferment the yogurt in the dehydrator at a low temperature (less than 115 degrees Fahrenheit.) The yogurt will be ready within 8-12 hours with an environment this warm.
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All photography by Lauren MacDonald.