This is one of my most asked for recipes at the Fermented Foodies meetings. This deadly delicious dessert is always a hit with kids and adults alike! Makes one 500ml jar. Note: You need to start this 24-30 hours in advance!
1 can Arroy-D Coconut Milk
2-4 Tbl Live Milk Kefir Culture
1 Tbl Cocoa powder
1-2 tsp Fine Ground Expresso Coffee Beans (I use Midnight Sun, decaf)
1-3 Tbl Maple Syrup (optional)
In a clean jar, empty one can of coconut milk and add the live milk kefir culture. Cover the jar and allow to ferment at room temperature for 24 hours. It look clumpy and taste a little sour.
Remove the milk kefir culture and set aside for your next ferment.
Add the remaining ingredients, stir or shake well.
You can consume it immediately or for best results, allow to flavor to develop by fermenting another couple hours. It tastes best cold and if you refrigerate it for a few hours, it will be more like a mousse than a drink.
It Takes Guts Nutrition
Katanne Belisle RHN
Gut Health Specialist
Whitehorse, YT, CAN
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