PRING IS ON THE VERGE of springing, and we are all ready to revel in the freshness and energy that comes with the new season. The first drop of fuel in your tank, also known as breakfast, is vital to how high and far that springiness will get you.
Ready to take your morning nosh to the next level? Meet the seldom bragged about, humble delight that you can make on your kitchen counter overnight: coconut kefir.
Think of it as a cross between coconut milk, which it’s made from, and the creamiest, smoothest yogurt you’ve ever had. It’s a bit like your usual yogurt having a spring break fling with a piña colada. It’s creamy and coconutty, but best of all, it’s a powerhouse of probiotics.
Similar to yogurt, traditional kefir is a fermented milk beverage made using kefir grains. The grains are a culture comprised of polysaccharides, of which kefiran is one. The grains look a bit like overcooked rice, but are actually a collection of bacteria and yeast. Stay with me here: If this all sounds too much like a science project, that’s OK, there’s an easier way to make a kefir-like creamy milk using that probiotic you have tucked away in your fridge. Where traditional kefir is often made with cow, goat or sheep milk and the above-mentioned grains, you can make an equally gut-friendly, creamy version with a can of coconut milk and a couple of probiotic capsules.
With a homemade coconut kefir, you get all the benefits of a fermented food without the digestive upset some people experience with dairy products. Coconut kefir is rich in probiotics that help refresh and replenish the microbiome, which is essential for immune health, digestion, clear complexion and weight management.
Enjoy your coconut kefir the same way you would eat yogurt. You can serve it up with fruit, top it with granola, add it to your smoothies or blend it with your favourite fruit and honey. You can even freeze it and make your own coconut ice cream treats.
Some may say this isn’t authentic kefir because we’re not using the grains. Or, this isn’t really yogurt because we’re not using a yogurt starter culture. My take? It doesn’t matter because it’s easy, delicious and good for you. That’s a triple threat where I come from.