Classic Vanilla Coconut Yogurt Recipe
Your water kefir grains can preform a variety of impressive functions. Add something extra to your breakfast or snack routine by making your own vanilla coconut yogurt at home. One tablespoon of coconut yogurt yields over 40 strains of live probiotics.
MAKES: about 4 cups
2 cans of coconut cream
1/4 cup of water kefir grains
1/4 cup of sweetener of choice (or less depending on preference)
2 tsp vanilla
Vanilla pod (optional)
Begin by fermenting the coconut cream. Add both cans to a brewing jar, then add the grains. Stir well to incorporate into the cream and grains. Leave in a consistently warm place for 24 hours, covered but not sealed.
After 24 hours, coconut cream should be lightly fermented. It may taste slightly sour. Warm the outside of the brewing jar by soaking it in hot water so the coconut cream becomes liquid. Once it’s loosened up, strain into a bowl using a nylon strainer. Rinse the grains well under warm tap water to remove all coconut residue and return them to dormancy.
Add the sweetener and vanilla to the fermented coconut cream. If using a vanilla pod, slice open with a knife and use a spoon to scrape the seeds out. Whisk all ingredients together well.
Place in the fridge for 30 mins so the cream stiffens up. Add a couple scoops of the vanilla coconut yogurt to your morning granola or enjoy on it’s own topped with fruit. Vanilla coconut yogurt can stay in the fridge for up to 2 weeks.