You're not going to believe this... Coconut Kefir I kid you not!

[Guest guest]

I just did a Google search to find a source for Kefir culture and found

www.wildernessfamilynaturals.com where they included a recipe for Coconut

kefir. I've obviously not tried it but what a concept! I've cut and pasted

the recipe into this post:

" How do you make coconut Kefir?

Take your case of young coconuts, punch holes in the end where the eyes are

pour out all the coconut water into clean glass jars. To one pint of liquid

(about 4 young coconuts) add a packet of kefir starter culture. Let this

sit about 24-48 hours.

You will know your kefir is ready when the color changes to a milky white

and usually there is a bit of bubbling or foam on the top. This means the

sugar has all been removed. When you drink it will taste tangy and tart.

You can use about 1/4 cup of kefir from the first batch to " transfer "

friendly bacteria to your next batch of kefir. You man do this up to seven

times with one package of starter. When the weather becomes cold outside

warm the liquid to about 90 degrees before adding the starter. Then place

the glass jar some where warmer so the temperature is steady at around 70

degrees.

Allow room for expansion as the coconut water ferments and becomes coconut

kefir. Cover and let set at room temperature for a day or two. The cooler

it is in your home, the longer it will take to ferment. The water will

become like a drinkable yogurt. When this happens place it in the

refrigerator. It will keep for several weeks. You may add vanilla, stevia,

or any flavoring and sweetening of your choice.

1/2 Cup of Coconut Kefir with a meal greatly helps digestion. You can add

ginger, stevia. fresh lemon, and/ or lime juice, etc. if desired. A half of

a cup at bed time will greatly help to reestablish a health inner ecosystem.

Studies have shown that when you are lying still during sleep, the micro

flora reproduce faster.

How do you make coconut Kefir? Make Coconut Cheese!!

To make coconut cheese open up the young coconuts from step one above and

scoop out the soft flesh. Blend this flesh into a pudding and add the

remaining activated culture from that pint jar (see above) or from your

coconut kefir culture. Mix thoroughly and let set at room temperature.

This will make a cheese like substance somewhat like cream cheese that you

can use in dressings, or as a spread. It is dairy free and delicious. It

too will store well in the refrigerator. "