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A Probiotic-Rich Vegan Breakfast: Coconut Kefir

Author:

Lee Holmes

August 29, 2016

mbg Food Contributor

By Lee Holmes

mbg Food Contributor

Lee Holmes is a holistic nutritionist, yoga teacher, whole-foods chef and author based in Australia. Her articles have appeared in leading Australian newspapers and journals, as well as The Times and The Daily Express in the U.K. and The Huffington Post.

August 29, 2016

Want an easy, dairy-free coconut yogurt? Give this recipe a try — it's simple, delicious, and makes a great probiotic-packed breakfast.

Boost your inner ecosystem with the beneficial bacteria in this delicious yogurt to keep your immune system strong.

You'll need a sterilized glass bowl or large jar, a blender, a strainer, a square of muslin (cheesecloth), an elastic band, and a wooden spoon. Avoid using metal, and store in a glass jar.

Coconut Kefir Yogurt

Serves 2

Ingredients

3 young coconuts, at room temperature
2 dairy-free probiotic capsules or 1 tablespoon dairy-free probiotic powder
liquid stevia or stevia powder, to taste
fresh berries, to serve (optional)

Preparation

1. Open the coconuts and strain the coconut water into a bowl. Set aside.

2. Scrape out the coconut flesh, trying not to include any husk, and place in a blender. Add the coconut water and blend until creamy — it should have the consistency of yogurt.

3. Pour the mixture into a glass bowl and add the contents of the probiotic capsules or the probiotic powder.

4. Cover the bowl with muslin (cheesecloth), securing it with the elastic band, and put in a cool, dry, dark place for 1 to 2 days. When ready, it should taste fairly sharp without a hint of sweetness.

5. Add stevia to taste, then refrigerate and enjoy over the next 7 days. Serve with fresh berries, if using.