Making Young Coconut Kefir

Posted December 1, 2006. There have been 43 comments

  • fresh young coconut

    What moist and fresh young coconuts look like.

  • old coconuts

    Examples of old, moldy coconuts: The water inside may still be fine to ferment (see picture on page 2).

  • slicing the coconuts

    Lay young coconut on its side and cut several thin slices from the bottom.

  • circle, center of the coconut

    A circle appears (often white, sometimes a brown ring). This indicates the soft spot or way into the sterile, sweet coconut water.

  • cutting out the knot center

    Sometimes a hard knot makes it more difficult to cut through the coconut. Usually the hole is in or beside this knot.

  • creating a cocount hole in the shell

    Poke down through soft spot, creating a hole in the coconut shell.

  • widen the hole in your kitchen sink

    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.

  • measuring cups

    Each coconut contains 1½ cups of liquid. Open 3-4 coconuts to obtain 1½ quarts.

  • pink coconut water is bad

    If the water is pink, do not use it (water on the right is spoiled, and so is the coconut).

  • straining coconut water

    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.

  • Checking the water temperature

    Use an inexpensive thermometer if desired, to check the temperature.

  • Test the temperature with your finger if you'd like

    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 the BED starter kit

    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 a lid on your new mixture

    Put lid onto glass container and shake well!!

  • Too cold or hot in your house? Keep your mixture in a cooler

    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).

  • Cloudy, light colored that's right, and a yellowish one that's wrong

    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

  • knife and a mallet tool

    Useful tools for splitting the coconuts.

  • split your coconut with the knife and mallet

    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.

  • pull apart your cuts

  • white meat on the left is clean, the grayish pink on the right is bad

    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.

  • Using a spoon, pry the meat and the skin free

    Scoop out meat.

  • rinse off the brown skin

    Rinse any brown skin off of the soft white meat.

  • Using a blender, mix your starter and coconut 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 starter kit with warm water into a measuring mix

    Dissolve the kefir starter in warm water (you may add EcoBloom
    if using regular water to aid in fermentation).

  • Pouring mix into a small glass container

    Pour mix into a glass container.

  • Sealing the container with a simple wrap

    Put a lid onto the container.

  • Insulate, again, as needed

    Place container into an insulated container if necessary.

Post Categories: Adrenal Fatigue Autism Candida Coconut Water Kefir Digestion Fermented Foods Leaky Gut Probiotics Recipes

43 Comments

  • My severe Candida seems to feel much worse when I drink coconut kefir. Please advise why this is happening. I also feel light headed just after I drink it,for about 20or 30mins. Please advise. I do not.want to make candida worse. Thanks

    Posted on Aug 4 at 12:49 pm

  • I have used the kefir starter twice now with raw young coconut water. I am careful not to contaminate it and each time have gotten a white mold on top so I have to throw it away. Any suggestions would be helpful. It's too expensive to keep having to waste it.

    Posted on Jun 16 at 3:43 am

  • Thank you for such a great recipe, but my kefir went bad. It smelled terrible... Could you, please advice? What could I have possibly done wrong? I put it into the cooler as advised and it turned rancid...Thank you in advance for your help. I love BED products, my own product didn't come out right though...:)

    Posted on May 23 at 8:05 am

  • Hi. I am from Denmark, and would like to know if anyone knows where to buy the kefir starter? Thanks.

    Posted on Mar 28 at 12:02 am

  • Hallo there,

    I'm from Denmark and have just read the Body Ecology book and for me it makes so much sense that we must keep our colonsystem healthy!

    It is VERY expensive for me to order on the body ecology website and have it sent here - so luckyli i've just found a shop that sells organic coconut water and another that sells the kefir starter - my question is - how many grams of the starter do I need for 500 ml of coconut water? does anyone know this?

    Posted on Mar 9 at 7:52 am

  • At the moment I have access to coconut water and MILK kefir grains. Can I make coconut water kefir with milk kefir grains or do they have to be water kefir grains?

    Posted on Feb 7 at 12:26 pm

  • ATT Maraleta on your milk grains I have some that were used in goats milk now I do a QT at a time . how many times do you make your kefir then recharge your milk grains you didn't say . I do as you do I make my own coconut milk. thanks weze

    Posted on Nov 22 at 11:20 am

  • I made my first batch of milk kefir from the Kefir starter I got from Body Ecology and it was very thin. What could have caused this?

    Posted on Nov 21 at 6:24 am

  • I live in Mombasa, Kenya. I can buy young coconuts all the time.
    I make the coconut kefir every week. I use WATER kefir grains.
    They work better than MILK grains.

    Posted on Nov 21 at 5:59 am

  • I make a delicious coconut kefir by reconstituing 1 lb. unsweetened dried shredded coconut (purchased from Whole Foods bulk department) with 2 quarts of very hot (not quite boiling) water and letting this soak for a few hours to soften the coconut particles. Then whir the mixture in a blender for several minutes to extract the flavor. Strain out the pulp in cheesecloth or nut bag. Remaining liquid is the basis for your kefir. I use milk (not water) kefir grains purchased locally that are normally used for dairy milk. Let the grains and coconut milk sit for at least 24 hours. Stir every few hours because the fat wants to rise to the top and solidify. The kefir is ready when the taste is tart. Strain out the grains and nourish them in dairy milk for a few days to revialize them. Enjoy the kefir "as is" or blend with a bit of pineapple or a banana.

    Posted on Nov 18 at 6:58 pm

  • I love making coconut kefir using a boxed carton of Coconut Water called Zico. I get it at Costco and health food stores. (There are also other brands available of Coconut Water) The powdered starter can be used to make your first batch of kefir and then you can use 1/4 cup to 1/2 cup of the kefir you made to start another quart jar or two quart jar of kefir. You can continue to your kefir as a starter for your next batch for several (say up to 7) more batches. Someone asked about straining the grains. . . you only do that with the live grains. The powder starter does not need to be strained. Hope this helps! Sharon

    Posted on Nov 1 at 11:16 am

  • Hi All,

    I am from Ambergris Caye, Belize, where thanks God we have lots of coconuts. I have several plants and drink young fresh coconut almost everyday, but just became aware of this famous kefir and will try to make it. Is there any webpage where I can learn more and post my advances or lack of it making the kefir?

    My answer/suggestion to all those that lack local access to fresh coconuts is to simply, for now make do with whatever you can get, BUT, find the near source of small coconut plants and plant as much as you can in your own land and suggest said planting to neighbours and local authorities for public parks, etc.

    Further, now that I said the above, if anybody interested on purchasing a fair amount of small plants maybe said person and I can explore the possibility of exporting it from Belize to your country.

    Posted on Oct 1 at 10:21 am

  • This is a terrific guide for how to make coconut kefir! All the details neatly visible in the pictures. I say this having a lot of experience with young coconuts. Here in Amsterdam, Netherlands you can buy young Thailand coconuts (not particularly organic, usually good quality) in oriental food shops or (oriental) wholesale markets. In local internet places we send for kefir starters, it is sent it by post. So far making goats milk kefir, wonderful. Will get a fresh batch of kefir-plant to start the coconut kefir. Thanks BE for generous description.

    Posted on Aug 9 at 6:32 am

  • I attempted to make the young coconut kefir for the first time last week. After 36 hours, it had kind of sulphur smell to it. Is this normal?

    Posted on Jul 18 at 11:34 am

  • Livesuperfoods carries some of body ecology products. I don't know about other countries but they do ship to Canada. My challenge is finding young coconuts here in Toronto.

    Posted on Jul 4 at 6:47 am

  • I use either the older hard coconut and obtain milk by processing the meat in my Blentec and then passing thru a Juicer, after which I make the kefir ... OR I purchase canned coconut milk or cream and do the same. I don't know the consequences of using canned, but I figure it's better than nothing at all.

    Posted on May 30 at 7:31 pm

  • I've just discovered 500ml bottles of coconut water for 49p, which is really cheap, and great news as I've never seen young coconuts for sale in the uk. I will order some dairy keffir from the internet and get started.....you've gotta love those probiotics. I might try mixing it with Kombucha after fermentation. Does anyone else have any experience of this?

    Posted on May 30 at 1:11 pm

  • 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

  • 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

  • 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 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

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