Young Coconut Kefir
(Benefits and Instruction on Making)

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.

Benefits of Young Coconut Water Kefir 

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.

Young Coconut Kefir Instructions

What moist and fresh young coconuts look like.

Examples of old, moldy coconuts: The water inside may still be fine to ferment.

Lay young coconut on its side and cut several thin slices from the bottom. Use a sharp, sturdy serrated knife. I suggest purchasing a knife that is guaranteed to stay sharp.

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

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

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 or stir.

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. The first batch from the starter packet will take 36 to 48 hours to ferment and will taste milder (malty) and less bubbly. Each successive cloned  batch will take approximately 24 hours to ferment and will taste more tart and bubbly.

I put my kefir in the bathroom with a heater that has a thermostat. When I get ready to turn off the heat I set the thermostat on the heater and shut the door to the bathroom. This has been a very reliable and easy method.

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.)

 

 

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