Cultured Coconut Cream
Prep time: 
Fermentation time: 
Total time: 
Yield: 1 pint
  • 1½ cups young coconut flesh (about 3 young coconuts)
  • 2-3 Tbsp Coconut water kefir (see recipe above)
  • Blender
  • Glass jar (pint or larger) w/ plastic lid
  • Cleaver (if coconut is unopened)
  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
Recipe by Fermenters Club at