Coconut Water Kefir & Cultured Coconut Cream

At the 2015 San Diego Fermentation Festival, coconut connoisseur Adam Elabd taught a workshop on how to make an easy probiotic coconut water-based beverage. Tropical and tangy in taste. Note that this recipe does not use or create visible grains.

adamelabd

Coconut Water Kefir
Author: 
Recipe type: Beverage
Prep time: 
Fermentation time: 
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Ingredients
  • 6 Cups Coconut water (3 cans or about 3 young coconuts)
  • ½ Cup Coconut water kefir (as starter); a few store brands such as Tonix
Materials
  • Large (1/2 gallon or larger) jar
  • Tea towel or dish towel & rubber band
  • Funnel
  • Bottles
Instructions
  1. If using fresh coconuts, open coconut and allow coconut water to drain into large jar. If using canned coconut water, simply pour it into the jar.
  2. Add ½ cup of coconut water kefir starter (from your last batch or store brand) per 6 cups of coconut water.
  3. Cover with fabric and a tight rubber band. Allow to ferment for at least 24 hours and then taste. If you are happy with the level of fermentation, bottle and refrigerate. If not, leave it for another 12 to 24 hours and taste again.

Coconut water kefir can keep in the refrigerator for several months. Beware of the pressure that may build up in the bottles over time, especially if you bottled it when it was still ‘young’ and sweet. Routinely releasing some pressure from the bottles is a good explosion prevention measure.]

Cultured Coconut Cream

Cultured Coconut Cream
Author: 
Prep time: 
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Yield: 1 pint
 
Ingredients
  • 1½ cups young coconut flesh (about 3 young coconuts)
  • 2-3 Tbsp Coconut water kefir (see recipe above)
Materials
  • Blender
  • Glass jar (pint or larger) w/ plastic lid
  • Cleaver (if coconut is unopened)
Instructions
  1. Drain the water from the coconuts (use for another purpose, like coconut water kefir!)
  2. Expand the opening until you are able to get a spoon all the way into the coconut.
  3. Remove all the flesh from the inside of the coconut, being careful not to get a lot of the fibrous husk along with it.
  4. Blend coconut flesh until very smooth.
  5. Add 2-3 tablespoons of coconut water kefir to jar. Mix thoroughly and cover with plastic lid.
  6. Allow to sit at room temperature for 24 to 48 hours and taste. When it has reached the level of tanginess that you desire, refrigerate.
  7. Keeps for 3-7 days in the refrigerator