Today we’re going to be making coconut kefir yogurt. It’s great for a dairy-free alternative for those of you who can no longer have dairy yogurt. So, in choosing your coconut. You want
to get one that all white, and doesn’t have any spots on it and it’s nice and heavy so you
know it has a lot of water inside. First, we’re gonna take this cleaver, use it to open up the Thai coconuts and we’re not going to use
a chef’s knife because it will break. I’m cutting this at an angle because
there’s a surface underneath that has a slight concaveness to it.
So, we can later go in and open that spot up. We’re going to use the corner part of the
cleaver to drive this right into the surface of the coconut. OOO! Haha! Ooo, all right. Hehehe. Ha! Okay. So, you may want goggles on
for this portion of the recipe. We are dealing with coconut water.
As you can see, it has a tendency to be explosive. It can get a little bit messy from time to time. So, now that we’ve opened it up, we can see that nice white flesh. The water looks clear. So, we know we’ve got a good coconut. So, I’ve got this nifty avocado scraper
that I’ll be using as a coconut scraper. This right here is fine to have left over on the coconut
flesh as long as it’s not crunchy or hard. So, we’ve got a nice piece of coconut flesh. And we’re just taking off
extra crunchies and then into the Vitamix blender. You all want to taste it? Look at that. I mean seriously, like, I mean, that’s good. That’s fresh, okay.
I’m going to eat this one. Mmmm. So, we’ve got most of it out of their.
It’s pretty empty. Hehehe. To do this part, just do that same thing.
Just come at it like that and voila! I’m exercising extreme self
control not to eat more of it. Fresh coconut tastes totally different. It
doesn’t have any sugar added. It’s got it’s own natural sweetness,
but it’s really a very mild flavor. On the website, there’s a
link about the benefits of coconut. Coconut flesh is firm and juicy. Delightful!
It’s kind of wet. Mmmmm! It’s very refreshing. It’s really good
for women who are pregnant or nursing. The coconut water is actually isotonic.
It basically means that a gets absorbed into your body
very easily because it’s like the same type
of molecular thing as your blood. So that’s my Angie understanding of it. Now we’re going to take
the isotonic coconut water and strain it, just in case we missed any of the crunchy stuff. Yum! I could drink all that right now. You can
really make the kefir any consistency that you want. It can be
more liquidy or thicker. and I like mine to be like a yogurt,
so I do just a little bit of the coconut water. If you wanted
your kefir to be more liquidy just add more coconut water. Start out
with less and then add more if you want to it. Okay! Let’s see how it looks. So, it’s pretty wet, but the thing to remember
is during the fermentation process it’s actually going to get thicker. This is
about perfect for me. Each batch of coconut keeper is gonna depend on the
specific coconut and how wet the flesh is. Some coconut flesh is harder and
firmer and a little bit more dried out and sometimes it’s softer and more moist. Use your intuition to figure out how thick
you want it to be. Flow it as it goes. So, this next part is where we’re gonna strain the coconut yogurt, because it comes out much creamier and fluffier if you strain it. I discovered this by accident one time
when I thought I had dropped something in the coconut. And I was voraciously trying to strain
it to save the dish and then later when I pulled it out of the fridge,
I discovered that it was the lightest and fluffliest coconut kefir I’ve ever had. So, I’m gonna rinse this off and do it again. Ok, now we’re going for strain number two. Yeah! We love straining coconut kefir. We’re gonna do it one more time into the jar. So, the final strain goes into the jar, a sealable jar. Lovely airation of the coconut yogurt. Yum! Yeah! Tends to get a little messy sometimes. But, we always have the
most fun when it gets a little bit messy. Cause I’ll sit here with this thing
and go Pooh Bear on it real quick. Haha! Not even joking! Not even joking dude.
Like, once I’m done getting it all out with the spatula, I’ll just stick my hand in there and lick my fingers
off just like he does. Haha! Mmmm… that’s good. Heheh. Alright. Now I just want to show you guys exactly
what I’m talking about with the different ratios you get with the coconut kefir.
So, check this out. This is how different the coconuts can be. So, you can see the staggering difference here. This is three coconuts and this is three
coconuts. So now, we’re gonna add the kefir starter. Now, inside the start, we’ve got different
bacteria and yeasts. Add the kefir starter to the coconut cream. That will ferment
to give us coconut kefir yogurt. Now, stir it up (singing) little darlin’, stir it up. So, now we’ve got it nice and mixed. Mmmm, that’s good. Next, we’re gonna take a clean kitchen towel.
Lay it over the yogurt. We’re gonna leave this here for seven to ten hours. After that, we’re going to take the towel off, seal the jar,
and put it in fridge for 48 hours. Not 24 hours. 48 hours.
And then you’ve got your yummy delicious dairy-free coconut kefir yogurt. It’s time! Here we go! Open it up! Dun dun dun! Do you that nice, thick, creamy top on there? That is the sign of a lovely fermentation. We’re gonna give it a little stir. Woo! We sure do get our working in here. Tell you what, there is some truth to the gym.
It’s not about getting strong. It’s about carrying your luggage during
holidays and working in the kitchen Haha ha! Okay! There we have it! Fresh, fluffy, creamy delicious That is good, okay? You’ve gotta try this. So good for you. Enjoy! Have fun making your own at home
and don’t forget to tell us about it
in the comment section below. Mmmm, that is so good!