How to Make Young Coconut Kefir (YCK)

  • fresh young coconut

    What moist and fresh young coconuts look like.

  • old coconuts

    Examples of old, moldy coconuts: The water inside may still be fine to ferment (see picture on page 2).

  • slicing the coconuts

    Lay young coconut on its side and cut several thin slices from the bottom.

  • circle, center of the coconut

    A circle appears (often white, sometimes a brown ring). This indicates the soft spot or way into the sterile, sweet coconut water.

  • cutting out the knot center

    Sometimes a hard knot makes it more difficult to cut through the coconut. Usually the hole is in or beside this knot.

  • creating a cocount hole in the shell

    Poke down through soft spot, creating a hole in the coconut shell.

  • widen the hole in your kitchen sink

    Setting the coconut down into a sink, so “cone-shaped” head nestles firmly into drain makes this easier. Widen
    the hole with a carrot peeler, so water can pour out.

  • measuring cups

    Each coconut contains 1½ cups of liquid. Open 3-4 coconuts to obtain 1½ quarts.

  • pink coconut water is bad

    If the water is pink, do not use it (water on the right is spoiled, and so is the coconut).

  • straining coconut water

    Pour Coconut Water through strainer into sauce pan. Ideally, Microflora prefer that the liquid be 92° F (31° or 32° degrees C), so be careful not to overheat.

  • Checking the water temperature

    Use an inexpensive thermometer if desired, to check the temperature.

  • Test the temperature with your finger if you'd like

    Or wash your hands well and dipping your finger into the coconut water, test for the right temperature. At 92 , you won’t
    feel hot or cold. It will be a neutral feeling or “natural feeling”.

  • Add the BED starter kit

    Add Body
    Ecology’s kefir starter
    or Body
    Ecology’s culture starter
    to the heated coconut water. The culture
    starter contains plantarum, an antiviral bacteria, and the kefir starter
    contains lactobacillus and beneficial yeast.

  • Put a lid on your new mixture

    Put lid onto glass container and shake well!!

  • Too cold or hot in your house? Keep your mixture in a cooler

    Ideally the room temperature should be around 70°F to 75° F). If your room is colder you may want to place glass
    container into insulated storage. Kefir is ready in 36 hours (may vary with temperature).

  • Cloudy, light colored that's right, and a yellowish one that's wrong

    Once fermented, coconut water will become cloudy and lighter in color (left jar is fermented).

    (After fermentation is complete, you will want to refrigerate your kefir to extend its life. It should maintain its
    fresh flavor for about 3 weeks.)