Wednesday, May 2, 2012

Fermented Young Thai Coconut Water Kefir

This post is a great intro to a whole world of....BACTERIA!  Did I scare you there? :)  There is a world of good bacteria that needs our attention, especially if we are to choose the road to holistic health.  Good bacteria lines our intestines and has SOOO many roles in digestion and assimilation.  

I will have to write a post in the future about the absolute NECESSITY of good flora in our gut and the roll that it plays in digestion and absorption of vitamins and minerals.  For now, just take my word for it. :)  We are in our new home and that is why I haven't written in a while.  I am excited for some posts in the making... banana pancakes, another way to use ripe bananas, and red pepper quinoa, for my good friend Brooklyn. ;)  

So this is a way of making a fermented beverage that will colonize in the gut and help with digestion and overall health. No I am not talking about beer, somehow that is what everyone thinks of when I say fermented.  This is a coconut water kefir made from Young Thai Coconuts, found in most grocery stores or a local Asian market. 

 When choosing a Young Thai Coconut, press on the bottom of the coconut and make sure that it is not super squishy or mooshy, or shows signs of leaking.  It should be firm.

 VOILA!!! It opens right before your eyes. Ha ha.  I wish it worked that way.  I thought it would be easier for me to refer you to this video on how to open the coconut.  

 I then pour the liquid into a saucepan, filtering it with a tight-mesh strainer.

 This is a really fun part and I always include my children.  Scoop of the coconut meat and put it in a blender. 

 I put just enough coconut liquid into the blender, so it blends into a thick-creamy consistency.

 Blend the coconut meat and coconut water.

After thick-smooth consistency is reached, pour a capsule of acidophilus into the blender and also the liquid in the saucepan.  This is an optional step, but I can tell a considerable difference in the end product by adding additional good bacteria to begin with.  It will work either way.  Blend in the acidophilus.  

Warm up the coconut water until it is LUKE-WARM!!!  It is very crucial to stir it to keep the temperature even and NOT let it get any warmer than luke-warm.  This keeps all of the nutrition and enzymes intact.  It shouldn't feel hot or cold to the touch, just right temperature.  I normally put in on medium heat, stirring and feeling the temperature CONSTANTLY.  This is something that you really have to stand in front of and keep checking the temperature and quickly get it off the heat when it is slightly warm-to luke-warm.   

 Pour the luke-warm coconut water into a mason jar.

 Put the "yogurt" into a glass tupperware or a small mason jar.  Close lids completely and securely.  

                                                             Let the yogurt sit at room temperature for 2-3 days.   

The finished product of the coconut "yogurt" will be fluffy and seem to have "air pockets".  Let the coconut water sit at room temperature for about a week. The coconut water's finished product will have a slight kick like carbination, I guess.  Both of which will be overflowing with wonderful live flora/bacteria, ready to colonize your gut.   If you don't like them plain, mix them in a smoothie.  There are SO many options!

Maycee helps me to lick the bowl on this one for sure!


  1. Leesh this freaking terrifies me to let something sit on the counter at room temperature. HAHA maybe ill try it. I'm sure i won't die because clearly you're still alive =)

  2. ha ha. I totally understand that. Fermenting is an ancient way to preserve food, and create good-bacteria filled food, that we don't really practice any more. It does seem odd, but it is totally normal in most cultures, just not the US. :)