This recipe is low glycemic due to the Coconut Nectar. You can use raw unfiltered honey or some other sweetener if you would like.
I have been crazy for my Kefir lately and had just finished a batch of lovely, creamy coconut kefir.
I have been following Donna Schwenk over at Cultured Food Life, on how to make fermented foods, including Kefir. Coconut Kefir has to be made with Kefir Grains and I get mine from Donna's website. You can find them here.
I get the Native Forest Coconut Milk and put a can of it in a glass clamp down jar with about a tablespoon of Kefir grains. Let this sit on your counter for 24 hours, then strain your kefir grains with a slotted spoon..then return your kefir to the jar and put it in the refrigerator. You can them take your kefir grains and make another batch of coconut kefir or make milk kefir. You just want to make sure that you put your kefir grains back in milk at least once a week. Kefir feeds off the lactose in milk and that is the way to keep them alive. You can read more here on Donna's website. This is how she makes Coconut Kefir.
Coconut Kefir can have anywhere from 30-50 probiotics!! That in itself is a great benefit. With this recipe you also add the benefits of Cacao, Coconut Oil and Coconut Nectar! Nothing but sweet goodness. Make sure when you melt your Coconut Oil that it is done at a very low temp. Coconut oil's melting point is 75 degrees. You want to make sure it does not get above that as not to kill your good bacteria in your Coconut Kefir. If anything kills the good stuff in Kefir, it is heat!
Here is the recipe:
1/2 Cup Coconut Oil (Melted at low temp.) I like Tropical Traditions Coconut Oil the best.
1/4 Cup of Cacao Powder
2 Tblsp of Coconut Nectar
1 tsp of Vanilla Extract (optional)
(I used a Tblsp of Strawberry Extract that I made for Kefir Sodas. Or you could use some fruit juice or shredded coconut, nuts or seeds)
In a small glass mixing bowl, whisk your coconut nectar, coconut kefir, cacao, vanilla and anything else you are putting in, until well blended. Once your coconut oil is completely melted, make sure it isn't too hot, then SLOWLY drizzle it in while whisking it all together.
Pour your mixture into silicone cups. This filled exactly six cup cake molds, but I think next time I will make these bite size and get some smaller molds.
Put in the freezer for about an hour to allow them to harden up from the coconut oil. They won't be completely hard. When you bite into them, they are kind of a brownie type consistency. If you are going to store them, I would recommend storing them in your fridge in a sealed plastic or glass container. If you have ever had a torte, that is kind of what the consistency reminded me of.
There you have it! a Yummy Healthy sweet treat!