Take a tin of coconut milk of 400 mls. Using the best quality gives better results. Check the label for unwanted additions. We use the 86% coconut extract, found in Spar called “Gold Crest” or the 100% Organic found in Wellness Warehouse.
Our very good friend and mentor Dr. Alain Sanua had the 86% for the first time and mentioned it is the best one he has had.
Shake the tin well and because the product expands pour it into a glass 800ml to 1 lt jar.
Add 3 X 15 mls brown sugar, stir until dissolved.
Add the Kefir granules.
Put the lid on but do not tighten it, gasses need to escape.
We place our jar on top of the fridge on a napkin in case it does ooze out. Two or three times a day tighten the lid and swirl gently. Loosen the lid to let the gasses escape and repeat a few times. Place back with a loose lid.
At the end of the second day strain the coconut Kefir, into another glass jar.
Scrape out any granules left behind and put them and the sieved granules into a small glass bottle for storage in the fridge.
Taste it, if still sweet leave out above the fridge for another day, or until it is no longer sweet.
The Kefir uses the sugar as its “food” therefore it should be sugar-free.
Store your granules in a small bottle in some water in the fridge. If your granules are going to be waiting for more than a week I would put 1 spoon of dissolved sugar to make sure they do not die.
As it takes at least 3 to 4 days to get your Kefir up and running, we have two jars going.
The milk version.
The lactose in the milk has 2 sugars, therefore, no sugar is added. Some people say they cannot use milk, but when eating Yoghurt or Kefir they do not react, this is because the Kefir has consumed the lactose.
It’s up to you. I know Dr. Alain does not use milk at all.
Coconut is very good for us. It has Medium Chain Triglycerides (MCTs) Fats our brains need. MCTs bypass the liver and go straight to the brain. Therefore, having a cup of Coconut Kefir every day does the world of good for us.