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coconut kefir

How to Make Coconut Kefir


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.


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


  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 1/2 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 1/2 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.


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 1/2 cup of already fermented coconut kefir water to inoculate your next batch instead of opening up a new packet of kefir starter. Use your 1/2 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.

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