Young Green Coconut Kefir

Posted December 1, 2006. There have been 13 comments

We would like to introduce you to our latest super food:

Young Green Coconuts

Coconut Water

Order Coconut Water and Coconut Meat directly from Body Ecology!

Great discoveries often stem from a touch of serendipity and some creative experimentation. Don Kidson, owner of the Living Lighthouse (the raw foods center for the Los Angeles area), introduced Donna to the value of young green coconuts. Most Americans have seen and tasted the milk and meat of the mature (brown, hairy) coconut; a green coconut is really the same food, but it is just younger. Sometimes the green outer shells are cut off before they are shipped to U.S. markets. Look for either the green shell or a white "husk" if the outer shell has been removed. You may not see them in the produce section of your big-chain supermarket, but they are readily available in Asian, Latino, and other ethnic or farmers' markets. Many health food stores will carry them upon request.

Although the liquid of the young coconut has an abundance of minerals, Donna was concerned that it would be too sweet. Drinking it would make the body too acidic and encourage the growth of pathogens and cancers. The idea to add Body Ecology's kefir starter to this liquid and "culture it" kept popping into her mind. She knew it would be a perfect medium for the growth of beneficial microflora.

On a pretty summer night in Malibu, Donna, Don, and two close friends combined the starter and coconut water, let it rest for 24 hours, and were delighted with what they had created. All the sugar disappeared and a fizzy, sour, champagne-like drink, like a spritzer, was born. Donna and Don began teaching many people how to make this great new discovery, and the results were miraculous.

Watch how to make of Coconut Kefir.

What People Say About Coconut Water Kefir

  • It completely stops your cravings for sugar. Imagine the benefits of that!
  • It aids digestion of all foods
  • It has a tonifying affect on the intestines, even flattening the abdomen!
  • It appears to cleanse the liver. In Chinese medicine the liver rules the skin, eyes, and joints. Coconut water kefir eases aches and joint pains. Many people report having a prettier complexion. They experience the brown liver spots on the skin fading away and skin tags, moles, or warts drying up and disappearing. Vision also improves
  • It contains high levels of valuable minerals, including potassium, natural sodium, and chloride, which explains why the hair, skin and nails become stronger and have a prettier shine.
  • It appears to have a beneficial, cleansing effect on the endocrine system (adrenals, thyroid, pituitary, ovaries). Women find that their periods are cleaner and healthier; some who had experienced early menopause have found this important monthly cleansing returning again.
  • It increases energy and gives you an overall feeling of good health.

Young green coconuts yield several delicious foods. You can ferment the water (not "coconut milk") into that delicious, healing kefir. You can also eat the very special meat. Soft, pudding-like, and technically a seed, this meat is high in protein, enzyme-rich, and very easy to digest. Like all seeds and nuts, it is a protein fat, but this seed provides an excellent source of lauric and caprylic fatty acids. You can scoop the meat out of the shell and eat it raw, or you can put it in a blender with enough water to make it the same consistency of guacamole and then ferment it. Just add our kefir starter, and in 24 hours, you'll have a sort of kefir "cheese," a fabulous fermented base for salad dressings, dips, or just plain eating as is. It's like eating yogurt, only it's dairy-free.

How to Crack Those Coconuts

First, remove the 1½ to 2 cups of water inside the young coconut and use it to make kefir. To do this, lay the coconut on its side and shave several layers off the bottom until a circle appears. If you keep on shaving, two more circles will appear and you'll have what looks like a face with two eyes and a mouth. Place the young coconut in your kitchen drain so that the point fits into the drain. (This just holds the coconut steady.) Take a sharp object like a carrot peeler or apple corer and poke it through the bigger (mouth) hole. Rout out the hole, making it bigger, and then flip the coconut over onto a glass jar to let the water pour out.

Use the water from about four coconuts with one package of starter, let it sit on the counter for 24-48 hours, and you're all set. You'll know it's done when the color changes to a milky white and usually there's a bit of bubbling or foam on top. This means all the sugar has been removed. When you drink it, make sure it tastes tart and tangy. This is another sign that all the sugar is gone. Donna swears by this wonderful new kefir, saying that she wouldn't be without it, despite her busy schedule. Its medicinal benefits are well worth the time it takes to make it!

Special Notes: You can use about 1/4 cup from your first batch to "transfer" the friendly bacteria to your next batch of kefir. Do this up to seven times with one package of starter. And when the weather turns cold, warm the liquid to about 90 degrees before adding the starter. Then place the glass jar into an insulated container so it will maintain a steady temperature of about 70 degrees while fermenting.

Getting to the meat of the coconut takes a little more work. We suggest cutting it in half with a fine-toothed Japanese wood saw called a PULLSAW. This tool is imported from Japan by Takagi Tools, Inc in Wilmington, California. It breaks into two parts and can be stored easily in your kitchen drawer or cabinet.

Ways to Enjoy Coconut Water Kefir

Remember, since you now have two more cultured foods in your healing arsenal, you can devise many different ways to eat them. A half cup of the coconut water kefir with meals greatly helps digestion. You can add ginger, stevia, lemon, and/or lime if desired. A half cup at bedtime will help establish a healthy inner ecosystem. Studies from Europe show that when you are lying still during sleep, the microflora reproduce faster. In the morning, combine a half cup of the young coconut water with unsweetened cranberry or black currant juice, as a great wake-up tonic. And in stage two of the BED when you start introducing a little fruit for breakfast, the coconut kefir microflora will happily enjoy the sugar in the fruit and leave you with its vitamins and minerals.

If you are lactose intolerant because you do not have dairy-loving microflora thriving in your inner ecosystem, begin adding them by drinking the coconut water kefir and eating young coconut kefir "cheese." You'll soon find yourself enjoying kefir made from organic milk as well.

Post Categories: Adrenal Fatigue Autism Fermented Foods Immunity Leaky Gut Probiotics

13 Comments

  • Aloha,
    Will just drinking Coconut water have the same good effects?
    Can I make keifer out of fresh coco water?store bought?
    Thank You

    Posted on Aug 25 at 6:43 pm

  • Hi, I read your Body Ecology Book, but I'm kind of unsure about the coconut kefir. How do I know that all the sugar's eaten up, and if so, can it feed the yeast/candida? I have damaged nerves in my intestines so I actually have to rely on colonics in order to get waste out, and I don't want to drink too muck dairy kefir to slow down elimination. I have leaky gut and have a lot of problems with fiber, and am trying to do the GAPS diet. My digestion is extremely poor. I know kefir isn't recommended for leaky gut but I feel like it's one of the few things I can tolerate. I have extreme chronic fatigue, and I really want to do a broth fast for a couple days to allow it to heal, but I really want a fermented beverage that can help with the healing. Is there a way to know if all the sugar's gone in the coconut kefir? I kept mine fermenting by the crockpot for 27 hours. It tasted yeasty but it also tasted sweet. If I drink this with broth fasts am I sabotaging healing my candida if it tastes sweet?

    Posted on Apr 3 at 6:51 pm

  • Can you ferment with the lid on?
    Does the ferment need to breath - if so why?

    I'm not actually using Kefir culture - instead I have used some wholefood probiotic powder blend mixed with coconut water in a jar with lid screwed on.

    I hope someone can clarify my questions. Many Thanks

    Posted on Mar 18 at 6:19 pm

  • Can you use part of the coconut water kefir to start a milk kefir

    Posted on Dec 3 at 2:23 am

  • Do I use milk kefir or water kefir for this? Thanks. I have had the young coconut liquid and it is absolutely delicious and the kefir would be a fabulous, healthy addition.

    Posted on Sep 14 at 10:02 pm

  • Once the coconut water has fermented, how long is it good for in the fridge?

    Posted on Aug 5 at 7:47 pm

  • I would like to know how mixing a bacteria, with an anti bacterial is doing any good? aren't you just basically killing the bacteria?

    Posted on Jul 15 at 3:00 am

  • Why make coconut kefir when you go to Amazon.com and buy a 12 pk for 56.00, free shipping, I'm going to order and try for first time been have having a lot of stomach problems, like gas, constipation, bloating.

    Posted on Jun 24 at 6:42 pm

  • Just tried my first batch of coconut kefir. Followed the instructions and it smells like rotten eggs. Is this okay to drink? If not, what went wrong. Made Kefir pudding with the coconut and that turned out fine. Help

    Posted on Jan 23 at 4:41 pm

  • @danielle Definitely don't drink that :)

    Posted on Nov 26 at 1:47 pm

  • Does Korean, on average consume highest fermented vegetable (kimchii) has the lowest rate of candidiasis in the world?

    Posted on Nov 15 at 8:24 pm

  • hi i made my own coconut water kefir but mistakenly left it out to ferment at room temp for 5 days. It smells like rotten eggs now. Is it ok to drink? or to make coconut meat yogurt? or is it a bad idea?

    Posted on Oct 1 at 7:22 pm

  • I am reading the body ecology diet now.

    Posted on Jul 26 at 8:19 pm

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