What moist and fresh young coconuts look like.
Examples of old, moldy coconuts: The water inside may still be fine to ferment (see picture on page 2).
Lay young coconut on its side and cut several thin slices from the bottom.
A circle appears (often white, sometimes a brown ring). This indicates the soft spot or way into the sterile, sweet coconut water.
Sometimes a hard knot makes it more difficult to cut through the coconut. Usually the hole is in or beside this knot.
Poke down through soft spot, creating a hole in the coconut shell.
Setting the coconut down into a sink, so "cone-shaped" head nestles firmly into drain makes this easier. Widen
the hole with a carrot peeler, so water can pour out.
Each coconut contains 1½ cups of liquid. Open 3-4 coconuts to obtain 1½ quarts.
If the water is pink, do not use it (water on the right is spoiled, and so is the coconut).
Pour Coconut Water through strainer into sauce pan. Ideally, Microflora prefer that the liquid be 92° F (31° or 32° degrees C), so be careful not to overheat.
Use an inexpensive thermometer if desired, to check the temperature.
Or wash your hands well and dipping your finger into the coconut water, test for the right temperature. At 92 , you won't
feel hot or cold. It will be a neutral feeling or "natural feeling".
Add Body
Ecology's kefir starter or Body
Ecology's culture starter to the heated coconut water. The culture
starter contains plantarum, an antiviral bacteria, and the kefir starter
contains lactobacillus and beneficial yeast.
Put lid onto glass container and shake well!!
Ideally the room temperature should be around 70°F to 75° F). If your room is colder you may want to place glass
container into insulated storage. Kefir is ready in 36 hours (may vary with temperature).
Once fermented, coconut water will become cloudy and lighter in color (left jar is fermented).
(After fermentation is complete, you will want to refrigerate your kefir to extend its life. It should maintain its
fresh flavor for about 3 weeks.)
Making Coconut Kefir Cheese
Useful tools for splitting the coconuts.
Strike the coconut with the cleaver to get started. Then strike the end
of the cleaver repeatedly, driving it almost all the way through the husk.
The coconut on the left has a nice white color to the meat, whereas the
meat on the right is turning gray or pink in color and should be discarded.
Scoop out meat.
Rinse any brown skin off of the soft white meat.
lace in a blender and puree with enough water to create the consistency
of a creamy pudding (you may use water or coconut water).
Dissolve the kefir starter in warm water (you may add EcoBloom
if using regular water to aid in fermentation).
Pour mix into a glass container.
Put a lid onto the container.
Place container into an insulated container if necessary.
If fresh young coconuts were available I might just give this a try. However, I would much rather buy it premade. While I have tried the kefir, I keep coming back to order the Innergy Biotic, I like it that much.
Posted on Feb 28 at 3:24 pm
why are there no replies and answers to these people's comments and questions?
It is frustrating to not find answers
Posted on Feb 21 at 10:48 am
wow. I would love to begin this food plan but it sounds absolutely overwhelming if I can't even purchase the basic ingredients. HELP
Posted on Jan 17 at 7:48 am
it has to be raw coconut water or it won't ferment (same with nuts - they won't sprout unless truly raw). You can buy frozen organic coconut water made by Exotic Superfoods. (I think it's Body Ecology's company?). You can get it at most health food stores in the frozen case and at Whole Foods. It is bottled in Thailand and shipped frozen. I don't think you'll find an organic young coconut shipped from Thailand as they would spoil before getting here. I have heard that the formaldehyde is only on the outside and the hard shell of the coconut protects it, but... as far as I know Exotic Superfoods is the only raw organic coconut water you will find. It's about $11 a quart. If you get a dozen you can get the case discount of 10%. You might be able to find organic coconuts from Mexico and I -think- there is a place in Florida that will ship you a case. Personally I'd just as soon use the frozen as then I know it won't spoil before I ferment it. I have put countless spoiled hai coconuts in my composter...
Posted on Jan 5 at 12:44 am
Buy Organic young coconuts?? They cannot be soaked in any chemicals if they are organic...
Posted on Dec 19 at 10:24 am
Why ask questions if you don't get answers? An exercise in futility.
Posted on Dec 13 at 11:14 am
Hi April,
I heard the same about fermaldahide and have stopped making coconut kefir because of that.
I also heard that coconuts are only good for a short period of time. Living in Canada would make it almost impossible to get young coconuts that have not been soaked in fermaldahide. Does anyone have any suggestions for making coconut kefir without the risk of consuming fermaldahide? Thanks,Joan
Posted on Nov 29 at 9:24 am
A comment for those asking.
Young coconut water is normally sweet and gets more sour as the coconut matures although there are exceptions like Thai Dwarf Sweet that taste sweet at any age.
I have about 200 coconut trees but I am no expert at using them so I can't answer most of the above questions.
Posted on Nov 22 at 4:03 pm
I have the same problem. I tried several different varieties of coconut water and this one worked the best. Purity 100% Coconut Water certified USDA organic. Takes 3 cartoons to make a half gallon. They run about 3.00 each. Best news yet...I buy them at Safeway. You can request them if they are not in store.
Also you can ask in produce if they can order a case (9) of the young green coconuts for you.
Good luck and happy drinking!
Posted on Nov 12 at 7:52 pm
I have used 3 young coconuts in the past and that has been enough. I recently tried buying coconut water (the best, most natural I could find at Whole Foods) and tried to make coconut kefir that way and it did not work...if anyone knows of any particular brands that HAVE worked, I'd love to know.
Posted on Nov 8 at 8:31 am
You can goo Whole Foods and get Dairy-Free Probiotik Kefir from coconat water.
Posted on Nov 6 at 9:43 am
Is your Kefir Starter certified kosher?
Posted on Nov 5 at 7:52 pm
you can use the store bought coconut water and follow the same instructions.
Posted on Nov 1 at 1:27 pm
There isn't a" young coconut" within 300 or miles of where i live
Can one use the coconut water that sold in a grocery store to make the kefir????????????????
Posted on Oct 11 at 10:09 am
Can you tell me the closest outlet to purchase this product where I live in Central Saskatchewan, Canada.
I understand you don't deliver to Canada, is that right?
Thanks,
Dodie
Posted on Oct 11 at 9:01 am
Flora, you mentioned Coconut syrup - would you mind telling us how you make this?
Posted on Oct 5 at 12:35 am
For those who are waiting for an answer to your question(s), It has been my experience that Body Ecology never answers individual questions, either those posted these informational pages or those for product ingredient clarification requests via e-mail. Answering questions is time-consuming, they don't have the staff to do so.
Posted on Aug 9 at 3:21 pm
I love the simplicity of your directions! Thank you. I'll be book marking your site and returning once I have all the ingredients. I read on another site that Body Ecology Diet is a good brand for kefir grains. Good to have confirmation from you. :)
Posted on Jul 16 at 7:19 pm
Wouldn't you be able to use regular coconuts, instead of young coconuts?
Posted on Jun 3 at 11:54 am
I live on Maui. I drink the water from one fresh GREEN coconut everyday. It is wonderful!! I like it best cold, so I keep the water in the frig. The sugars come up in the frig and it actually tastes like a light fresh juice. Coconut is the most healthy thing around, it is covered with 2 big layers of outer shell like stuff. It is not brown. It is light green or light tan on the outside. If the ants are after your coconut it probably is leaking and not good. I use it in everything, muffins, pancakes, any thing baked that calls for a liquid. Coconut makes great syrup. Banana Pancakes with coconut syrup. It's heaven!!!!! Dont get all jacked up just play with the coconuts and see what comes up. It's food. If it does'nt turn out like you want do it again with another coconut. I'm currently working on coconut milk ice cream and candy (like fudge). It fun, have fun don't get to serious. See how your body likes it. It's always delicious!!
Oh anyone know how to finish the cheese???? do you strain it and it's like soft goat cheese? I'm game to try it.
Posted on May 23 at 4:19 pm
Do u strain coconut kefir like regular dairy kefir
Posted on May 7 at 10:01 am
What are the answers the above people asked, I have similar questions in making the coconut kefir?
I also have another question about the coconut water turn to milking white But I also have a bit of floaters, are they normal. Taste so far so good, does have a bit of tart and tangy with a little bit of original sweetness. Looking foward to hearing form you soon
Posted on Mar 18 at 2:24 pm
Here you say the coconut kefir will last 3 weeks in the refrigerator, and in your kefir culture starter kit, it says it will last 1 week in refrigerator. Which of these is correct??? Please answer our questions. Thank you for your time!! :) Be blessed!
Posted on Feb 26 at 8:35 pm
Just wondering where to find the answers to the above comments. I have the same questions.
Thanks, Janet
Posted on Feb 14 at 11:14 am
Just wondering how many coconuts will make how much kefir?
Posted on Jan 12 at 3:33 pm
I also heard that young coconuts are preserved in formaldehyde and stopped using them as a result. I'd appreciate any information on this. I believe organic young coconuts are very difficult to get. Thanks.
Posted on Nov 13 at 5:37 am
Thank you for the great info!
Posted on Nov 2 at 6:34 am
Is it ok to shake the coco water one day after fermentation to keep the bacteria dispursed?
Posted on Sep 3 at 3:06 pm
Yes it is concerning. Steffy Sue talks about how she avoids contamination in the following youtube video. It's also an easier way to open a coconut and get the meat out - info plus demo:
http://www.youtube.com/watch?v=QPvhxeg_PUA
Posted on Aug 23 at 4:31 pm
I heard from a student of Cousens that you were'nt supposed to use young coconuts because they mold easily therefore they are preserved in fermaldahide. Any thoughs...? Thanks, April
Posted on Jul 22 at 11:15 am