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Today we're going to be making coconut kefir yogurt. It's great for a dairy-free alternative for those of you who can no longer have dairy yogurt.
So, in choosing your coconut. You want to get one that all white, and doesn't have any
spots on it
and it's nice and heavy so you know it has a lot of water inside.
First, we're gonna take this cleaver,
use it to open up the Thai coconuts
and we're not going to use a chef's knife because it will break.
I'm cutting this at an angle because there's a surface underneath that has a
slight concaveness to it. So, we can later go in
and open that spot up.
We're going to use the corner part of the cleaver to drive this right into the surface
of the coconut. OOO! Haha!
Ooo, all right.
Hehehe. Ha! Okay.
So, you may want goggles on for this portion of the recipe.
We are dealing with coconut water. As you can see, it has a tendency to
be explosive.
It can get a little bit messy from time to time. So, now that we've opened it up, we can see that nice
white flesh. The water looks clear.
So, we know we've got a good coconut.
So, I've got this nifty avocado scraper that I'll be using as a coconut scraper.
This right here
is fine to have left over on the coconut flesh as long as it's not crunchy or hard.
So, we've got a nice piece of coconut flesh.
And we're just taking off extra crunchies and then
into the Vitamix blender.
You all want to taste it?
Look at that.
I mean seriously, like,
I mean, that's good.
That's fresh, okay. I'm going to eat this one. Mmmm.
So, we've got most of it out of their. It's pretty empty.
Hehehe.
To do this part, just do that same thing. Just come at it like that and voila!
I'm exercising extreme self control not to eat more of it.
Fresh coconut tastes totally different. It doesn't have any sugar added. It's got
it's own natural sweetness, but it's really a very mild flavor.
On the website, there's a link about the benefits of coconut.
Coconut flesh is
firm and juicy. Delightful! It's kind of wet. Mmmmm!
It's very refreshing. It's really good for women who are pregnant or nursing.
The coconut water is actually isotonic. It basically means that a gets absorbed
into your body very easily because it's like
the same type of molecular thing as your blood.
So that's my Angie understanding of it.
Now we're going to take the isotonic coconut water and strain it,
just in case we missed any of the crunchy stuff.
Yum!
I could drink all that right now. You can really make the kefir any consistency
that you want. It can be more liquidy or thicker.
and I like mine to be like a yogurt, so I do just a little bit of the
coconut water. If you wanted your kefir to be more liquidy
just add more coconut water. Start out with less and then add more if you want to it.
Okay!
Let's see how it looks.
So, it's pretty wet, but the thing to remember is during the fermentation process
it's actually going to get thicker. This is about perfect for me. Each batch of
coconut keeper is gonna depend on the specific coconut and how wet the flesh is.
Some coconut flesh is harder and firmer and a little bit more dried out
and sometimes it's softer and more moist.
Use your intuition to figure out how thick you want it to be. Flow it as it goes.
So, this next part is where we're gonna strain the coconut yogurt, because it comes out
much creamier and fluffier if you strain it.
I discovered this by accident one time when I thought I had dropped something
in the coconut. And I was
voraciously trying to strain it to save the dish and then later
when I pulled it out of the fridge, I discovered that it was the lightest
and fluffliest coconut kefir I've ever had. So,
I'm gonna rinse this off and do it again.
Ok, now we're going for strain number two.
Yeah!
We love straining coconut kefir.
We're gonna do it one more time into the jar.
So, the final strain goes into the jar, a sealable jar.
Lovely airation
of the coconut yogurt. Yum! Yeah!
Tends to get a little messy sometimes.
But, we always have the most fun when it gets a little bit messy.
Cause I'll sit here with this thing and go Pooh Bear on it real quick. Haha!
Not even joking!
Not even joking dude. Like, once I'm done getting it all out
with the spatula, I'll just stick
my hand in there and lick my fingers off just like he does. Haha!
Mmmm...
that's good. Heheh. Alright.
Now I just want to show you guys exactly what I'm talking about with the different
ratios you get with the coconut kefir. So, check this out.
This is how different
the coconuts can be.
So, you can see the staggering difference here.
This is three coconuts and this is three coconuts.
So now, we're gonna add the kefir starter.
Now, inside the start, we've got different bacteria and yeasts. Add the kefir starter
to the coconut cream. That will ferment to give us coconut kefir yogurt. Now,
stir it up (singing) little darlin', stir it up.
So, now we've got it nice and mixed.
Mmmm, that's good.
Next, we're gonna take a clean kitchen towel. Lay it over the yogurt.
We're gonna leave this here for seven to ten hours.
After that, we're going to take the towel off,
seal the jar, and put it in fridge for 48 hours.
Not 24 hours. 48 hours. And then you've got your yummy delicious
dairy-free coconut kefir yogurt.
It's time! Here we go! Open it up!
Dun dun dun!
Do you that nice, thick, creamy top on there?
That is the sign of a lovely fermentation.
We're gonna give it a little stir.
Woo! We sure do get our working in here.
Tell you what,
there is some truth to the gym. It's not about getting strong. It's about
carrying your luggage during holidays and working in the kitchen
Haha ha! Okay!
There we have it!
Fresh, fluffy, creamy
delicious
That is good, okay?
You've gotta try this.
So good for you.
Enjoy! Have fun making your own at home and don't forget to tell us about it in the comment section below.
Mmmm, that is so good!