coconut milk kefir using water kefir starter. also cultured coconut cheese.

From Cultures for Health Website:
"Dairy Free Option: While using Milk Kefir Grains is the most effective way to make Coconut Milk Kefir, there is a truly dairy-free option for those who cannot use Milk Kefir Grains. Add 1/4 cup water kefir (finished kefir, not the Water Kefir Grains) to 2 to 4 cups of Coconut Milk. Cover loosely and allow to culture for 24 hours."

I made my coconut milk at home using organic dried coconut and spring water.

I then added finished water kefir to the milk as described above.

I waited for 36 hours.

The coconut cream seperated to the top and became more fluffy than a usual batch of homemade coconut milk.
After the layer of cream there was a very watery layer that tasted like buttermilk soda.

Does anyone know how to make it thicken. I am considering adding sugar, and maybe shaking it.

My second inquiry involves the making of coconut cheese using water kefir starter.

I soaked the dried coconut in water kefir for 4 hours. The coconut expanded and absorbed a lot of the liquid.

Then i put it in a blender, and blended. I had to stop prematurely because my blender started to emit a burining smell.

I put the mixture in a canning jar and let it sit. After 12 hours it puffed up. Then some liquid separated out to the bottom. (it looked like cheese and whey).

After 24 hours I tried some and it tasted like coconut flavored sauerkraut.

I am letting it ferment for a few more days.

Any tips here.

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