Have you ever accidentally discovered something? I’m talking about full-blown trying to make one thing and coming out with something different, but amazing anyways? Like penicillin, and Velcro!
I’m not saying I’m a billionaire inventor, but I am saying that this coconut milk kefir that I accidentally made when I was trying to create yogurt is fantastic!
Even my husband, who isn’t allergic to dairy, thought my kefir was awesome!
I’ve played around with store bought dairy free yogurt, and I just can’t get behind it. The texture is all wrong with the gelatin, and the taste is weird. It lacks richness, and isn’t satisfying.
This homemade recipe is amazing. It has the tang, it has the richness, it has the creamy texture. It has it all.
I’m guessing it’s an easy recipe to adapt, too – swirl in some fruit puree, or whisk in some cacao powder, add some chia seeds to thicken up, topped with granola? The variations are endless, but unfortunately, I drank all mine well before I was able to try to make a spin off recipe!
Coconut Milk Kefir
- 2 cans full fat coconut milk
- 2 tbsp tapioca starch
- 4 capsules probiotics
- 2 tbsp maple syrup
- half a vanilla bean
Sterilize your jars, or you’ll be wishing you had penicillin, either by boiling, or running through the dishwasher.
Pour coconut milk into a medium pot, whisking until the texture is smooth and uniform. Slice open the vanilla bean and scrape the seeds into the pot, toss in the bean for good measure.
Take a small amount, ¼ cup, of the coconut milk and make slurry with the coconut milk and the tapioca starch. Return the slurry to the pot and whisk till smooth.
Warm the milk until it simmers and simmer for 5-10 minutes.
Remove from heat and allow milk mixture to cool until barely warm to the touch – remove vanilla bean at this point. If the starch didn’t whisk in smooth, now is the time to send your milk mixture through the blender.
Once coconut milk mixture has reached barely warm to the touch status, you can empty 3 capsules of probiotics into the mixture and whisk well.
Whisk in the maple syrup.
Transfer to jar or jars and seal tightly.
Place jars in the oven on proof setting or in dehydrator at 110-115f for 12 hours.
After 12 hours remove and place in fridge to chill.