Coconut “creme cheese”

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Before I started making my own raw “cheeses” I really missed a nice soft spread on my grain free breads. This coconut “creme cheese” is super simple to make. You just have to wait a few hours for the probiotics to do its job.

I will briefly explain what probiotics are and you can purchase it in a pharmacy or in some specialized health stores. Probiotics contains millions of natural microorganisms that have great health benefits for everybody but especially great if you have a sensitive stomach. I´ve been eating one capsule of probiotics (Swedish brand: Probimage) for many years. It has done wonders for my IBS I can assure, Studies has shown that probiotics strengthens the immune system and especially improve the bowel regularity and bloating just to mention a few good things. The list could be made long.


COCONUT “CREME CHEESE”

This is a small batch but I absolutely love to eat this creme cheese on top of grain free scones with a home made berry compote on a weekend morning. For seed crackers etc. I also like to add: finely chopped sun dried tomatoes, basil, garlic etc. You can also add some mint and honey. There are just endless options ; )

  • 250 gram of thick coconut cream
  • 2 tbs of lemon juice
  • 2 capsules of probiotics
  • a pinch of salt

Use a small mixer and blend all ingredients.  Place the coconut mix in a small container and put a small kitchen towel on top. Leave in a cupboard or where it is dark and in room temperature for 12 hours. Now your cheese should be smelling a bit like yoghurt. Thereafter nicely add the flavors/ingredients you desire (for example sun dried tomatoes, basil, garlic, sea salt etc.) or just leave it natural. Place your creme cheese in your fridge for another day for the flavors to mature. The creme cheese should be consumed within 2-3 days (and kept in the fridge during this time).

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