Basic Coconut Water Kefir Recipe

Note: There are two ways to make the kefir – with the water inside young coconuts or using packaged coconut water. It is preferable to use young coconuts if they are available.

About this recipe: Kefir is one healthy probiotic drink. Coconut kefir has amazing side affects: it stops sugar cravings, it aids digestion of all foods, it has a tonifying affect on the intestines, it cleanses the liver, it contains high levels of valuable minerals including potassium, natural sodium, calcium and magnesium. It increases energy and gives you an overall feeling of good health. Who can say no to that! Coconut kefir fits right into a candida and sugar free diet, better than its dairy variant.

Ingredients
12 Young Thai coconuts (12 cups of coconut water)
1 Packet of Body Ecology Kefir Starter

Serving size: This will fill about 5 quart-size Mason jars. Start slow but work up to drinking 1 to 1 ½ cups per day (27.2 Billion Lactobacillus per cup!)

Supplies
5 Quart-size Mason jars (usually the water of 2 to 3 coconuts will fit in each jar)
1 Phillip’s head screw driver and a rubber mallet
Strainer
Large stockpot

Instructions
1) Open the coconuts using the tools. With the screwdriver and rubber mallet, punch two holes next to each other, making sure the screwdriver goes all the way through. Pour the water into a glass, then into a large stockpot through a fine mesh strainer to strain out the coconut bark. With each coconut, make sure the water does not look pink. This means the water has gone bad.

2) Once the stockpot is full, heat to just below 70 degrees. Watch carefully and use a thermometer to monitor the temperature.

3) Meanwhile, using one packet of Body Ecology kefir starter, place evenly a little into each of the five jars, then add the warm coconut water from the stockpot. Replace the lids tightly onto each jar and shake. Allow the jars to sit at room temperature for 36 hours. Refrigerate after opening.

4) When you are ready to make your next batch, save about ¼ cup of your kefir and use it as the starter in each Mason jar rather than the kefir starter. You can repeat this process up to seven times. This time it may only need to ferment at room temperature for 12 to 24 hours. You will know it is done when the water turns milky and there are bubbles when you gently shake it.

Option: Place the water of one coconut and one kefir starter packet into a jar and allow to ferment for 24 to 36 hours. You’ll produce about 1 ½ cup from this initial fermentation. Then take that fermented water and use it as the initial starter for the second batch. When you practice the transfers, the culture is much stronger and will develop a flavor and bubbliness that you’re looking for. Often it takes more than one transfer before you get that really good batch.

AVOID VIGOROUSLY SHAKING THE JARS ONCE THEY HAVE FERMENTED. TURN THEM BACK AND FORTH GENTLY TO MIX ANY WHITE CULTURES AT THE BOTTOM, THEN OPEN SLOWLY.