Coconut as a whole food promotes a healthy immune system, contains anti-viral, anti-fungal, anti-candida, anti-bacterial and anti-septic properties + it has been shown to boost liver and brain health. When the water or milk from coconut is cultured with beneficial bacteria to make coconut kefir, the benefits SKYROCKET. Coconut kefir contains more beneficial bacterial strains and organisms than dairy-based kefir, or any kind of yoghurt. Additionally, regular store bought cow's yoghurt doesn’t colonise good bacteria in the digestive system, but coconut kefir does.
To make your own creamy coconut yoghurt/ kefir, follow these directions below:
Probiotic Coconut Yoghurt
3x 400ml cans of AYAM coconut cream
1. Add the coconut yoghurt starter culture + the coconut cream into a clean 2.2L glass jar and close the lid tightly.
2. Place the jar on a shelf in the pantry (or somewhere in your kitchen) and allow it to culture for 2 days. After 2 days taste it, if it still tastes too sweet allow it to ferment for another day or two, or until it's ready. You will know when it's ready as you will see bubbles forming and there shouldn't be any sweetness left as the beneficial bacteria from the starter culture feeds on and eats away all the sugar in the coconut.
3. When it's ready, place it in the fridge.
A step-by-step process on how to make the coconut yoghurt
Always keep 1 cup of the fermented coconut yoghurt to use as a starter for your next batch.
Q & A
Q: My coconut yoghurt is still sweet after 2/3 days, have I done something wrong?
A: No, I always find that the very first batch takes the longest as it's re-activating + the yoghurt can take a little longer to ferment if the weather is cooler or if it's winter. So you can wrap it up in a towel or jumper and leave it for a few more days and keep tasting it every day to see when it's ready. OR I like to separate the coconut yoghurt into 2x separate clean glass jars and top it up with fresh coconut cream. I find that the addition of the naturally occurring sugars in the coconut cream kick start the fermentation process and it's usually ready within 1-2 days time after doing that.
Q: How do I make a 2nd & 3rd batch of coconut yoghurt?
A: Make sure you always save 1 cup of the original coconut yoghurt to use as your starter for your next batch.
Q: How much does 1 coconut yoghurt starter make?
A: It will make 10L of coconut yoghurt. You can make them in 1L or 2L batches.
Q: Why do you need to get another starter culture after 10L? I was hoping I could brew it like Kombucha
A: The Kultured Wellness cultures are a therapeutic food. So 1 cup of the coconut yoghurt = 1 bottle of probiotics. The more you ferment it, the less potent the probiotics become. So if you want to really nourish and nurture your gut bugs, it's best to buy a new starter culture and make a fresh batch to keep up the high potency of probiotics.
Q: If I've never had it before, how much should I start with?
A: I recommend adults start 1-2 Tbsp and children 1 tsp and slowly build up your tolerance to the high amount of probiotics you get with each cup.
Q: How can I use the coconut yoghurt in recipes?
A: You can enjoy it with fresh or fermented fruits and homemade gluten-free muesli. You can use it to ferment to make smoothy bowls, ice-cream, cashew cheese, probiotic cheesecakes, fruit yoghurts, cultured guacamole, smoothies and dollop on top of curries.
Q: My yoghurt has some mould in it, is it still okay?
A: No, if it's has a pink tinge or if it's clearly mouldy, please don't consume.
Q: How long will my yoghurt last for?
A: It will last for 6 months in the fridge or freezer.
Q: I'm on a KETOGENIC, LOW-CARB, PALEO, VEGAN, GLUTEN-FREE, DAIRY-FREE, CASEIN-FREE, ANTI-INFLAMMATORY, LOW FODMAP, GAPS DIET. Can I eat this yoghurt?
A: Yes, absolutely. This yoghurt is also D‐Lactate free to benefit people with issues such as MTHFR, liver & detox problems, allergies, eczema and psoriasis, establishing the gut wall and protecting against leaky gut. It can also assist in rebuilding after antibiotic use and diarrhoea, combatting candida and crowding out viruses, weight management and obesity and inflammation.
Q: I have histamine issues, can I still consume this yoghurt?
A: Yes you can. This culture is actually very beneficial for people who are sensitive to traditional fermented foods and for those who suffer from conditions such as histamine intolerance, SIBO, high inflammation, autoimmune conditions, food sensitivities, autism, ADHD and PANDAS.
Q: How many probiotics are in the coconut yoghurt?
A: The kefir contains 41 billion CFU per cup. It's a therapeutic, probiotic food.