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Coconut kefir, made by fermenting coconut water with water kefir grains, offers probiotic benefits and is a vegan alternative to milk-based kefir. It may help with digestive issues, allergies, and metabolic disorders, and has been linked to potential benefits for atherosclerosis, hypertension, and cancer. Kefir is rich in enzymes, vitamins, and minerals, and may contribute to the longevity of the Caucasus Mountain tribe where it originated.
People who pay attention to nutrition have probably heard of the probiotic-rich drink called kefir even if they haven’t already tried it themselves. Marco Polo himself referred to the feel-good qualities of the fermented milk drink. While kefir has been firmly established in Asian diets for millennium, it is a relative and highly regarded newcomer to Western shores. Its cousin, coconut kefir, also offers probiotic benefits but uses fermented coconut water rather than sheep, goat or cow milk as a base.
Making coconut kefir is actually quite simple. It starts with water kefir grains that go swimming in coconut water for a long time. All of this dipping and diving makes the kids hungry enough to consume the sugar that occurs naturally in coconut water. This ultimately results in a kind of lightly fizzy drink that is soothing and healing for uncomfortable bowels with bacterial imbalances.
Kefir’s main claim to fame is in its ability to soothe a cranky tummy, but in reality, the health benefits run far and wide. Research suggests and kefir fans confirm that the drink can help with atherosclerosis, hypertension and even cancer. Children and adults suffering from allergies may find relief in the drink, and those with metabolic disorders may find that one sip a day offers get up and go.
Vegans are especially happy with coconut kefir because it offers a delicious way to access probiotic support and skip the dairy component since vegans don’t eat any animal products. Even home cooks cheer it on because making it at home is a breeze, albeit slightly expensive. Water kefir grains, which can be purchased online or at some health food stores, are a bit pricey, but in exchange for the health benefits, many say they’re worth it. The grains are composed of a combination of over 30 types of living microflora, such as yeasts and bacteria, which create the fermentation necessary for kefir.
The water kefir grains used in coconut kefir are a variation of milk kefir grains which are used to ferment milk. Both water and milk kefir grains are self-propagating, so cooks with a little know-how can jump-start an appetizer and save a lot of money in the long run. As speculated by Elie Metchnikoff, Nobel Prize winner for the Pasteur Institute, members of the Caucasus Mountain tribe, where kefir originates, live exceptionally long and healthy lives.
This may be due in part to the cornucopia of enzymes, vitamins and minerals that abound in coconut kefir and milk-based kefir. Vitamins A, B2 and B12 join their fellow vitamins K and D and high doses of the ever-popular phosphorus, magnesium and calcium. Many converts say that kefir not only tastes great and provides a huge nutritional load, but it also soothes jagged nerves.
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