Some paleo recipes are just pure fun to me as they save me loads of money, so I sit and chuckle to myself at how I can create this in my own kitchen and not pay $8 for a quart of someone else’s from a store. This one is fresh, tasty, healthy—and saves me money!
I have many kefir and yogurt versions and “bases,” but this one is made with coconut milk. I will be sharing my thick and creamy homemade paleo yogurt next week as well as my homemade almond milk recipe the following week. You can sign up for all my paleo recipes easily on my Home page by subscribing to my RSS feed. Recipes and posts will come straight to your inbox.
I love to exercise (cross-training, weights, swimming, hiking, etc.), and this recipe keeps me loaded with probiotics, which keeps my immune system strong. Many do not know that the immune system is IN the small intestines. Can you imagine that? So keeping that area of your body well-balanced with GOOD bacteria is vital!
Being paleo (and I am celiac), I still do not like to eat dairy. I cannot digest it well despite the occasional goat cheese I slip passed my lips. I find no digestion issues with this recipe personally.
Now here is the fun part: this little concoction can “cook” while I am off doing something besides slaving away in my kitchen. It’s a time-saving recipe. Anything that allows me to multitask without stress is right up my alley.
I need to add that kids love this recipe, and it is such a great way to teach any child more about health, nutrition and even a bit about science. It is a very easy, hands-on recipe they can do alone, based on their age. Don’t forget fruit is a wonderful addition they love to incorporate before gobbling it up.
Paleo Dairy-Free Kefir
- 2 cans full fat coconut milk
- 3 capsules kefir starter or probiotics of your own (I use Harry’s Custom 11-Strain Probiotics)
- 2-4 teaspoon organic honey to taste or stevia if you prefer
- Fruit (optional)
- Use any size clean mason jars but you can use even glass Tupperware’s- never use plastic! They are not good for us which you can read more about xenoestrogens.
- Refrigerate your coconut milk overnight.
- Mix all ingredients in a blender.
- Pour into your jars right away.
- Leave lid off with a little Saran Wrap with holes to protect from any dust in a warm space for about 3 days or in your dark toaster oven, microwave ( not used) or oven. Make sure the space is warm and not near any cool windows, open doors etc. I place mine in my dehydrator uncovered at 95-100 for 48 hours. You need that bacteria to grow and make you coconut milk into a healthy tasteful probiotic drink. Give it time and it will do great.
- You can taste it and test the texture after about 2 days if you are using an oven to determine if it needs another day or not.
- Place a cap on it, and place in your refrigerator.
- Let the kefir chill a good few hours.
- You can add fruit and all sorts of delicious fruit whole or mix them in with a blender but it will thin out a bit again.
Tell me how you like it after you try this out. Send me your photos or your own recipes through my Contact page or via my social sites below or on my home page on the right side. I love to share others’ recipes too!
From my kitchen to yours,