Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative easy and minimal expense, I was beyond excited.
Since I've started, my grains have really grown into a healthy culture that keeps multiplying faster than I know what to do with. So I decided to put some to use to make some coconut milk kefir. I wasn't sure which coconut milk to use - the boxed stuff or the fatty canned stuff. I thought the fat in the canned kefir may be necessary to make up for the thiness of typical coconut milk, so I went that route.
Turns out that wasn't the best route, because now that it's developed it still has that canned coconut milk taste (not the most pleasant to drink) and it's somehow developed into a substance that's slighlty thicker than even solid yogurt.
So I was wondering, since I don't want to drink it so much, can I substitute it for coconut cream in any recipe (e.g. in curry soup or heavy cream substitue in baking)? Or does anyone have any general or specific recipes in mind where the coconut kefir may play well?
I should note, I used lime in the second fermentation to give it a bit of flavor, but it's not a very strong presence in the final product