Fermented coconut is really easy to work into your day: creamy, plant-based and dairy-free, it works just like a yogurt or a kefir would. Here are some simple ideas for enjoying it at every meal.
At breakfast
The easiest way: a generous spoonful with fruit, granola and seeds. Try the coconut bowl with strawberries, kiwi and granola, the fruit and seed parfait or a blueberry chia pudding. For something more filling, try the banana and fermented coconut pancakes.
In smoothies and shakes
Add a couple of spoonfuls for creaminess and a tangy note. The strawberry smoothie is a good place to start; with the runnier, drinkable format it's even easier to blend.
In savoury sauces and creams
Use it instead of cream or yogurt in sauces and dips. Try it in the rigatoni with creamy tomato and coconut sauce, the creamy cucumber dip or as a salad dressing.
In desserts
It adds creaminess to simple desserts like the coconut, chocolate and banana pots.
Can you heat it?
Yes. It holds up well in sauces and warm dishes; add it at the end of cooking to keep its creamy texture.
Choose your format
Natural 125 g to try or take with you, natural 500 g for the whole week and kefir-style 500 g, runnier and drinkable. Find them at your nearest shop.