Wild About Coconut!!!

“Coconut milk has so many wonderful properties, including anti fungal, antibacterial, and antiviral properties. It is my very favorite dairy-free kefir and yogurt.” – Chef Melissa

Cocos_nuciferaCOCONUT YOGURT:
Open can of coconut milk pour into pint wide-mouth jar or larger. Add 5 capsules of a mixture of live probiotics. Cover and let sit on the counter for 3 – 4 days, stir daily with nonmetallic spoon, 1-2 times. Test for the tartness you desire and then refrigerate. You may add fruit, chopped nuts and stevia or Xylitol for a sweetener. To make your next pint use 1/3 cup of your first batch of starter yogurt and put that in the next jar of coconut milk and let it ferment. You may continue each jar this way from your starter. If you do not get the tartness you like just add a couple capsules of refrigerated probiotics and let it ferment.COCONUT MILK:
Pour a can of Coconut Milk into a quart jar; fill remainder with water; shake well or stir and then refrigerate.COCONUT KEFIR:
Make your coconut milk from the above recipe and then add a tablespoon of kefir grains. If you cannot find anyone to share theirs with you, go to the Queen of Fermented Foods: Donna Schwenk’s Cultured Food Life. You can order kefir grains with full instructions to begin your own kefir. She is also on Facebook.

“Homeade Kefir has over 50 different strains of good bacteria, compared to store-bought which has only 10 different strains.”

  • Kefir calms down inflammation.
  • Kefir reduce stress.
  • Kefir reduces blood pressure.
  • Kefir improves digestion.
  • Kefir makes serotonin in the brain, helps to fee fantastic.
  • Kefir eliminates joint pain.
  • Kefir keeps blood sugar stable.

– Donna Schwenk


1 cup Chia Seeds
1 can Coconut Milk (not low fat)
1 cup Water
1 cup Blueberries (may use bananas, strawberries, raspberries, etc.)
1 tsp. Vanilla
1/4 cup shredded raw coconut
1/3 cup coconut sugar (may use Birch Xylitol or 20 drops liquid stevia)
1/2 cup Walnuts chopped

Add all ingredients and stir until mixed. Refrigerate 3 hours or overnight.
Serve cold. Makes 5-6 servings. Stores in refrigerator up to 1 week.

– Gail Horkman CHC, AADP