We’ve talked about the benefits of fermented foods HERE, so now let’s dig into how you can create some delicious coconut fermented recipes at home. Coconuts are one of our favorite foods!

Coconut water is a cooling, hydrating beverage that is full of electrolytes and minerals. It is used in tropical regions around the world for re-hydration and as a health and beauty aid. Coconuts themselves are anti-viral, anti-fungal, anti-microbial, and balance acid levels and flush toxins out of the body. The Ayurveda tradition considers coconut to be a natural stress-buster and the lauric acid in coconuts is supportive to digestive tract disorders like Leaky Gut Syndrome.

People who drink coconut fermented kefir regularly often notice a reduction in sugar cravings, fewer allergy symptoms, better elimination, and an improvement in digestion.

Coconut Fermented Food Recipes

To start, you’ll need:

3 young Thai Coconuts
4 capsules good quality Probiotic (acidophilus)
2 quart size Mason jars or other glass container with tight fitting lid (One for the meat to make yogurt and one for the water to make kefir.)

Make sure you have very clean glass containers for the fermenting because you don’t want to encourage growth of any bad bacteria. Open up the young coconuts and separate the meat from the water.

Ready to make some Coconut Yogurt and some Coconut Kefir??

Coconut Yogurt Recipe

Blend the coconut meat in a high performance blender until smooth like yogurt. Add a little coconut water if needed to make a smooth and creamy consistency. Pour the processed coconut into one jar and stir in 2 capsules probiotic powder to the mixture. It is OK to have air on top of the mixture. Place the lid on the jar and let it sit on the counter to ferment for 20-24 hours.

Note: the fermentation time will vary significantly due to the ambient temperature, taking perhaps as short as 12 hours in the heat of summer up to 48 hours in the cold of winter. Check the yogurt after it has been sitting for about 12 hours to see how much longer might be needed for an optimal ferment.

The yogurt will appear slightly bubbly and taste slightly tart on its own after fermenting. Store in a refrigerator where it will continue to ferment, but at a slower pace. Use just like dairy yogurt or add to a smoothie.
Consume within 4 days.

Coconut Fermented Water Kefir Recipe

Make sure the water that was separated from the coconuts is at room temperature. You can warm it slightly in a saucepan but be careful not to let it get too hot and destroy the natural bacteria.

Mix 2 capsules of probiotic powder with 1 quart coconut water at room temperature. Pour it into the jar, add the lid, and leave it out on the counter for 24 hours to ferment. Different from the yogurt, the water should fill the jar as close to the lid as possible, allowing as little air as possible to be present.

After 24 hours the kefir should look a little cloudy and the beneficial bacteria will have eaten the sugar in the coconut water, leaving you with a slightly tangy flavor. When you get to your desired level of fermenting, refrigerate the kefir. You can drink it as is, or use as a base for your favorite smoothie.
Consume within 4 days.

Both of these coconut fermented food recipes are fantastic when making a refreshing Mango Berry Lassi! Head over and check out that recipe HERE.