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Kefir from coconut sap is very rich in minerals, vitamins and electrolytes. It mainly contains vitamins K, C, E, A, B6, folic acid, beta-carotene, niacin, riboflavin and thiamine.
It is an extremely healthy probiotic drink, even healthier than regular kefir, because it contains no lactose or casein (milk protein).
These are actually fairly problematic substances in all dairy products. Such kefir has the ability to significantly improve the functions of your digestive system.
Consuming kefir from coconut sap also offers the following health benefits:
- improves hydration
- a high content of minerals such as potassium, magnesium or natural sodium; improves digestion
- relieves premenstrual problems
- strengthens immunity
- kills pathogenic yeasts in the body
- eliminates cravings for sugar and sweets
You can prepare kefir in three ways.
The first method is using kefir grains, the second is using existing kefir as a starter culture, or directly introducing kefir bacteria.
Ingredients
To make our kefir you will need the following ingredients:
- 5 tablespoons of kefir grains
- 7 glasses (1.5 liters) of coconut sap
- 1 stick of Ceylon cinnamon
Preparation method
1. Pour the coconut sap into a large glass container (for example, a pickle jar).
2. Add the kefir grains and the cinnamon stick, then loosely cover the mouth of the jar with a lid or a cloth secured with a rubber band.
3. Let the mixture sit for 48 hours, but no longer.
4. If you used a lid, make sure there is a free passage for air, otherwise fermentation gases could cause the bottle to burst.
5. The fermented kefir will take on a lighter color and the kefir grains should float to the surface.
6. Then remove the grains and they can be used to make new kefir.
Store the made kefir in the refrigerator and consume it within 7 days.
Enjoy and to your health!
