Natasha Morgan Syrups
Delivery
We ship your pouches frozen via Australia Post - Express - on Mondays-Wednesdays in eco-friendly (paper) insulated packaging.
FAQs
Frequently Asked Questions
What's the difference between Coconut Water Kefir and Coconut Milk Kefir?
Coconut Water Kefir is light, sparkling, and refreshing – think probiotic tonic. Coconut Milk Kefir is creamy and tangy, similar in consistency to dairy kefir, perfect for smoothies or enjoying like yoghurt.
Are these products vegan?
Yes, both are 100% plant-based and suitable for vegans and anyone avoiding dairy.
Do they contain the same probiotics as milk kefir?
Both coconut kefirs are fermented using traditional water kefir grains, creating billions of beneficial bacteria. While the specific probiotic strains differ slightly from milk kefiR, both deliver powerful gut health benefits.
How do I use Coconut Milk Kefir?
Use it anywhere you'd use dairy kefir or yoghurt – blended into smoothies, poured over granola or muesli, mixed into overnight oats, or enjoyed straight from the glass. It's also excellent in salad dressings and dips.
What does Coconut Water Kefir taste like?
Lightly tangy with subtle coconut notes and a gentle effervescence. It's refreshing drunk chilled on its own, or use it as a base for probiotic mocktails and smoothies.
Is separation normal?
Yes! Coconut Milk Kefir may separate slightly – this is completely natural. Simply give it a gentle shake before use.
How should I store these products?
Keep refrigerated at all times. Coconut Water Kefir is best consumed within 4 weeks of receipt. Coconut Milk Kefir within 28 days for optimal freshness and probiotic activity.
Are these products suitable for people with nut allergies?
Coconuts are technically classified as drupes, not tree nuts. However, if you have concerns about coconut allergies, please consult your healthcare provider.
We spent some lovely days shooting my first book, Ferment for Good, in Natasha's workshop and garden at Oak and Monkey Puzzle and held several workshops there before she sold it. Natasha is still making her gorgeous syrups, and we are honoured to be able to offer a solution to your kefir (milk and water) and kombucha flavouring needs, as well as support another women-owned, local food business.
All of the syrups make an incredible drink, cocktail and soda mixer as well as a great way to second ferment your kombucha, water and milk kefir. They can be served in cold or hot drinks… hot water or fruit tea, a slice of ginger and a sprig of mint. They are also perfect drizzled over yoghurt, ice cream, pancakes and other desserts, porridge, a just-baked butter cake, and so much more! Remember syrups on icecream? Milk kefir loves the berry syrups.
Natasha Morgan syrups are a labour of love that capture the essence of the seasons. There is a sense of satisfaction that’s unparalleled by growing, tending, harvesting, preserving and sharing. To be able to grow something chemically free and it at its absolute peak bottle it for a rainy day, gives me an overwhelming sense of pride. These beautiful syrups are about just that; local and home-grown, organic, chemical-free produce, picked at the height of the season and laboriously prepared by hand in small batches with passion to capture the perfect flavours of the season.