Homemade coconut kefir is my first choice of arsenal for bringing a distressed gut back into balance.

It is full of potent beneficial bacteria that help fight yeast and pathogenic bacteria.

Of course, when working on healing the gut, there are several factors involved, nevertheless, homemade coconut kefir is a big piece of that puzzle.

When I add homemade coconut kefir back into my families diet, significant things improve.

For example, I feel more grounded, I have more patience, and my brain feels clear.

I see my kids a lot more calm when they are having homemade coconut kefir daily; it also helps them sleep peacefully.  Plus, it helps their immune system be stronger since 80% of our immune system resides in the gut.

Another of the many benefits of coconut kefir is that it is full of beneficial bacteria and good yeasts that stop sugar cravings and aid in digestion of all foods.

Coconut kefir also cleanses the liver which in turn improves the skin.  It contains high levels of minerals including potassium, calcium, magnesium, natural sodium, good fats for the brain, increases energy and supports the endocrine system.

Below I will show you how to make coconut kefir water and coconut kefir pudding, plus I have included a video for opening up young Thai Coconuts.

Of course, if you do not have access to coconuts, check your local health food store for fresh unpasteurized coconut water and frozen coconut meat.  You can also use those as a replacement in this recipe.

How to Make Coconut Kefir water and Pudding

You will need:

• • 4-9 Young Thai Coconuts
  • 1 Body Ecology Kefir Starter
  • several large glass jars with lids
  • cooler (optional)

Steps for Making Coconut Kefir Water:

1. Using a cleaver or large chefs knife, shave off top husk of coconuts. With the bottom edge, pierce coconut shell 2 inches from tip and use corner edge of knife to crank open Young Thai coconuts.  See video above!  Strain water into a large pot to make sure there are no shells.
2. Warm Young Thai coconut water on a low flame until it is lukewarm (this step is optional but your kefir ferments more quickly because the warm water helps the bacteria in the kefir wake up sooner)
3. Dissolve 1 package of kefir starter from Body Ecology in coconut water and stir with a wooden spoon.
4. Pour coconut water into glass jars and seal tight with lids. Be sure to reserve a ½ a cup to a cup of coconut water with starter for pudding.

How To Make Coconut Kefir Pudding

1. Scoop out white coconut "meat" from coconuts, rinse off and clean well and place in blender with ½ cup of reserved coconut water.
2. Blend coconut "meat" and coconut water until creamy, about 15-30 seconds.
3. Pour coconut pudding into a glass sealed jar.
4. Jars can be placed in a cooler or on counter with a towel wrapped around.
5. Check coconut kefir water and coconut kefir pudding after 12 -24 hours. The water will look slightly cloudy. If you like it slightly sweet and the water is cloudy, you can drink immediately or place in the refrigerator for later use. If you want your kefir more potent, let it ferment for 24-48 hours. The coconut kefir pudding will have bubbles when it is ready. Do NOT let pudding ferment too long. It continues to slowly ferment in the refrigerator.  It is best to consume within 2 weeks as it will continue to sour.

Coconut kefir supports a healthier gut, improves mood and your complexion!

Let us know in the comments below how you plan to use coconut kefir and how you enjoy it!

For more delicious healthy gluten free/Paleo-ish meals, please subscribe below.  You will get my free Paleo Breakfast E-Book as my gift to you and new recipes straight to your inbox! 

How to Make Coconut Kefir

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• Author: Ester Perez

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Learn how to make coconut kefir.  It is full of beneficial bacteria and good yeasts that stop sugar cravings and aid in digestion of all foods.  In this tutorial you will learn the benefits of coconut kefir and how to open up a young Thai coconut in 1 minute or less for making coconut kefir with fresh coconut meat.

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Ingredients

Scale 1x2x3x

• 4-9 Young Thai Coconuts
• 1 Body Ecology Kefir Starter
• several large glass jars with lids
• a cooler (optional)

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Instructions

1. View My Youtube Video on How To Open A Young Thai Coconut in 1 Minute or Less
2. Using a cleaver or large chefs knife, shave off top husk of coconuts. With the bottom edge, pierce coconut shell 2 inches from tip and use corner edge of knife to crank open Young Thai coconuts. Strain water into a large pot to make sure there are no shells.
3. Warm Young Thai coconut water on a low flame until it is lukewarm (this step is optional but your kefir ferments more quickly because the warm water helps the bacteria in the kefir wake up sooner)
4. Dissolve 1 package of kefir starter from Body Ecology in coconut water and stir with a wooden spoon.
5. Pour coconut water into glass jars and seal tight with lids. Be sure to reserve a ½ a cup to a cup of coconut water with starter for pudding.
6. Scoop out white coconut "meat" from coconuts, rinse off and clean well and place in blender with ½ cup of reserved coconut water.
7. Blend coconut "meat" and coconut water until creamy, about 15-30 seconds.
8. Pour coconut pudding into a glass sealed jar.
9. Jars can be placed in a cooler or on counter with a towel wrapped around.
10. Check coconut kefir water and coconut kefir pudding after 12 -24 hours. The water will look slightly cloudy. If you like it slightly sweet and the water is cloudy, you can drink immediately or place in the refrigerator for later use. If you want your kefir more potent, let it ferment for 24-48 hours. The coconut kefir pudding will have bubbles when it is ready. Do NOT let pudding ferment too long. It continues to slowly ferment in the refrigerator.

Notes

Place a tape on top of lid to label contents. Write that this is a first generation fermentation. I like to write: Coconut Kefir 1G. Be sure to reserve ½ cup of already fermented coconut kefir water to inoculate your next batch instead of opening up a new packet of kefir starter. Use your ½ cup of coconut kefir water instead of Step 3 of this recipe for your second batch of coconut kefir. You can do this up to 6 or 7 times.

Coconut Kefir Parfait

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• Author: Ester Perez
• Total Time: 10 minutes
• Yield: 2 1x

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Ingredients

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• 1 cup of coconut kefir pudding
• ¼ teaspoon of ground vanilla bean
• ¼ teaspoon of ground cinnamon
• pinch of freshly ground nutmeg
• pinch of salt
• 1 teaspoon of Lakanto or a few drops of Stevia
• 6 sliced strawberries
• 2 whole strawberries

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Instructions

1. In a small bowl, mix together coconut kefir pudding, vanilla, cinnamon, nutmeg and Lakanto or Stevia until well incorporated. Taste for sweetness and adjust if needed.
2. In a glass cup or bowl, place ¼ of sliced strawberries, top with ¼ cup of coconut kefir pudding, top with ¼ of sliced strawberries, top with ¼ cup of kefir pudding and top with a whole strawberry on top.
3. Repeat step 2 for second glass or bowl. Bon Apetit!

• Prep Time: 10 mins

• Author
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Ester Perez

I’m a devoted wife, proud mama, health coach and naturopath passionate about helping others feel their best. Here I share nourishing recipes and simple wellness tips for more energy, balance and vibrant living. Every recipe, photo and video you see is created by me—with love, intention and a whole lot of real food.

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