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Cultured Coconut Yogurt (Fresh coconuts)

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Prep Time 20 minutes
Fermentation Time 2 days
Makes 1 pint

Equipment

  • Blender
  • Cleaver

Ingredients

  • 1 ½ cups young coconut flesh (about 3 young coconuts)
  • 3 Tbsp (45 ml) water kefir

Instructions
 

  • Drain the water from the coconuts (use for another purpose, like coconut water kefir)
  • Expand the opening until you are able to get a spoon all the way into the coconut.
  • Remove all the flesh from the inside of the coconut, being careful not to get a lot of the fibrous husk along with it.
  • Blend coconut flesh until very smooth.
  • Add 2-3 tablespoons of water kefir to jar. Mix thoroughly and cover with plastic lid.
  • Allow to sit at room temperature for 24 to 48 hours and taste. When it has reached the level of sourness that you desire, refrigerate.
  • Keeps for up to 7 days in the refrigerator.