Creamy, tangy and delicious

 

Makes two big glasses (or 3 smaller ones);

  • ¼ cup of finished water kefir, filtered
  • 1 can of coconut milk
  • ¼ cup of berries of choice, frozen or fresh (e.g. raspberries, blueberries, strawberries, cherries)

 

Water kefir is a probiotic beverage made with water kefir grains. Water kefir grains can be used to culture water similar to the way kombucha is brewed by using tea. I must say I am not that big of a fan of water kefir; it’s ok but I normally prefer kombucha by far. However, this coconut-milk based kefir is one of the tastiest things I drank in a long time.

The first time we tried coconut milk kefir was in a vegan deli in Portland. Earlier this summer, we had finally made the exciting plunge and travelled to Oregon USA. It had been a long dream and joke of ours; sometimes I wondered whether we would ever actually go. Portland was different than what I had expected, but in many ways such an interesting and wonderful experience. I really loved the city and its surroundings. So green and so exotic for us.  We got so many ideas and inspiration about new foods, new flavours, more ecological ways of living in the city and this coconut berry kefir.

Water kefir grains can be bought in most organic stores. As with the SCOBY of a kombucha, water kefir grains are reusable. For a recipe on how to cultivate water kefir refer to the instructions on their packaging.

Recipe for coconut berry kefir:

Add the water kefir (finished and filtered kefir, not the water kefir grains) to the coconut milk and mix it with a wooden spoon in a bowl. Cover the bowl loosely with a kitchen towel and let the mixture culture for about 24 hours. The next day blend the kefir with the berries in a blender until smooth. This drink tastes best cooled (and after a long walk).

You can keep the kefir refrigerated for a couple of days.

Enjoy,

Anna A.J.