Fermented Coconut Cheese

Tiko seems to have the same ear-sensitivity as my last dog, my son’s dog, Eagle. He’s hiding in my room in case the fireworks come again, poor thing! He’s usually outside guarding the house from fireflies and crunching those huge beetles!


Recipe of the Day – Fermented Coconut Cheese

2 c.  coconut cream
1/2 – 1 tsp. non-dairy probiotic powder ( about 10 billion CFUs)** or

juice of 1/2 lemon

shredded coconut
sea salt
garlic powder
fresh herbs
a drizzle of honey or coconut syrup
fresh berries or bananas
a squeeze of fresh lemon for a little more tang
nutritional yeast for an extra cheesey flavor

cacao nibs
Mix probiotic powder or lemon  juice with the coconut cream.
Place coconut cream mixture into a bowl. Cover with a paper towel secured with a rubber band and leave at room temperature in a dark place. Leave the coconut cream to ferment for at least 24 hours. The longer it sits, the more tangy it will be. I usually leave mine somewhere between 24 and 36 hours. Taste it to find that perfect time.

Drain off any liquid from the bowl and take the coconut cream from the pouch. Place into a bowl or container, add a pinch or two of sea salt and any other flavorings you’d like.. Stir well. Chill for a few hours until firm.  You can also add a little fresh lemon juice or other options, above.

Word of the Day – fermentacion – fermentation

Tip of the Day –I use a coconut probiotic starter from a friend. But you can use powder from probiotic capsules. When you are ready to use this cream cheese, allow it to come to room temperature for 5-10 minutes,

This will not work in baking recipes that call for cream cheese, as it will melt in high heat.

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