Like the various water kefir recipes, coconut kefir is a great way to implant beneficial gut flora (probiotics) into your intestinal tract.
First off, it is suggested that we need to intentionally consume probiotics in one form or another to balance our gut flora. It is said that with all of the antibiotic use (or misuse) we are destroying bacteria, both good and bad.
Secondly, supporters of pro-biotics and kefir have claimed to see benefits in the following areas when consuming them regularly: liver cleansing, endocrine system cleansing, energy levels increasing, calming benefits, fighting of food cravings, body nourishing and balancing, combating sleep disorders, assisting with ADHD, fighting depression, as well as antifungal benefits.
It is also considered a natural antibiotic against the “bad” bacteria. Some health experts are even introducing kefir in the healing protocol against Autism!
I assumed immediately that when making coconut water kefir, one would simply use coconut water in place of mineral, spring, or raw water in any water kefir recipes, and although that should work, the common preparation method for making this nutritious bacteria drink is slightly different.
Preparing coconut kefir requires, of course, several coconuts (use about 9 or 10 to make a gallon), and some kefir starter.
The procedure is quite simple… open your coconuts and drain the water into a gallon jar, place the jar in a pot of water and heat it until the water reaches a temperature just below 100°F (which is normal body temperature so you may not feel the water… which indicates it is at the correct temperature). Remove from the heat and stir in a pouch of kefir starter, cover and let stand for 12-48 hours.
Taste the water every 6-12 hours… you are looking for a tangy or tart taste, not a really sweet taste. Plus, the water will appear a little milky and no longer clear as when you started. And that’s about it… that simple.
Quick tip: It is suggested to avoid coconut water that has a tint of pink or purple to it as it is said to be rancid. If it’s too difficult to tell, the meat of the rancid coconut will be a grey-ish colour rather than a deep white. This “rancid” test is debatable though… some do say that the pink or purple colour is the sign of a young healthy coconut. I personally discard it, but it’s up to you!
Image source: flic.kr