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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!  Ingredients: 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) Directions:
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.
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It Takes Guts Nutrition
Katanne Belisle RHN Gut Health Specialist Whitehorse, YT, CAN |
What Clients Are Saying"I was plagued by a myriad of digestive and inflammatory issues and after months of discomfort I was fortunate enough to meet Katanne. Her insight, intuition, knowledge and caring attention has made it possible for me to heal and thrive with a new understanding of the food I eat. I am now healthier, happier and have more energy than I have had in quite some time. " ~ Steve T. "Katanne gives well balanced information versed in first hand experience and research. After seeing various health professionals over the years, doing my own research, trials and tribulations, I can (say) that this is the real deal, and that what she provides people is a holistic, realistic approach to healing oneself through food" ~ Elizabeth G.
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