Cultured Coconut Cream (or Coconut Milk Yogurt)

Webster’s College dictionary defines ‘alchemy’ as:

1. a form of chemistry and speculative philosophy of the Middle Ages that attempted to discover an elixir of life and a method for transmuting base metals into gold.
2. any seemingly magical process of transmuting ordinary materials into something of true merit.

This next “recipe” is another simple one, and was an exciting discovery for me. It is, in a certain sense, a kind of alchemy. It starts with a simple substance–in this case, coconut milk–and through an almost magical process is transformed into something new and, in my opinion, something golden. An elixir of life. A living, breathing longevity tonic. A healing substance.

If you are beginning to notice a trend here (if two blog posts can amount to a “trend”), you may be onto something. I have a ‘thing’ for cultured foods, the real kind of cultured foods, created through natural, living elements, the wild yeasts of the air or beneficial bacteria known as “probiotics.” Sandor Ellix Katz, author of the book “Wild Fermentation,” wrote: “Moving toward a more harmonious way of life and greater resilience requires our active participation. This means finding ways to become more aware of and connected to the other forms of life that are around us and that constitute our food — plants and animals, as well as bacteria and fungi — and to the resources, such as water, fuel, materials, tools, and transportation, upon which we depend.” And, “The science and art of fermentation is, in fact, the basis of human culture: without culturing, there is no culture. Nations that still consume cultured foods, such as France with its wine and cheese, and Japan with its pickles and miso, are recognized as nations that have culture. Culture begins at the farm, not in the opera house, and binds a people to a land and its artisans.” And I would add that culture also begins at home!

So, without further ado, here is

Cultured Coconut Cream, also known as “Coconut Milk Yogurt.”

• Two cans full-fat coconut milk, unsweetened

• 1/2 to 1 tsp probiotic powder

Simply take two cans of coconut milk, preferably organic, and pour them into a clean glass quart size jar. Use about a teaspoon of your favorite probiotic powder and mix it up. *I find it easiest to actually blend the powder into the milk somehow, either by pouring everything into your blender and blending for several seconds until well mixed and all lumps are gone, or by adding a little of the coconut milk to a Magic Bullet container or equivalent and blending the powder onto this, then combining with the rest if the milk, or by using a hand blender and doing it right in your jar! Either way, you get the point: make it creamy and smooth.

Screw on a lid (I like the BPA-free white plastic lids for all fermented foods) and set it out on your counter out of direct light, or in a pantry, etc., where it can remain undisturbed for awhile. It usually takes at least 24 hours to thicken, and sometimes I leave it out for up to 48 hours and it becomes a very solid cream! Remember that the room temperature will also effect the speed at which it cultures.

When it’s to your liking, put it in the fridge or cold storage. It will firm up as it chills. Depending upon the amount of time it cultured and the strength and activity of the probiotics, it will be anywhere from a thin yogurt consistency to a full-on, solid cream almost like cream cheese! Now, when you make your next batch, just use a tablespoon or a few in place of the probiotics as your “starter”/culturing agent, and voila! You have created something alive and dynamic!

Here are some ways I like to use Cultured Coconut Cream.

• As a sub for mayo in tuna or other salads. (Just made this today for my daughter Sophia and I, and it was delicious!)

• As a dairy-free yogurt or “kefir” style drink (can be sweetened with stevia drops, honey, etc. and mixed with cinnamon, fruit, nuts, granola, etc.).

• Added to smoothies.

• Used like sour cream, for a dairy-free version.

• Use as a base for Ranch dressing, or any other dressing or dip. (Last night I used equal parts cultured coconut cream “yogurt” and plain, full-fat yogurt mixed with herbs & spices, including fresh chopped parsley, to make a delicious “Ranch” dressing–super yummy!)

Have fun and experiment :).