Coconut Yogurt and Kefir


  • 1 L or 32 oz (4 cups) Coconut Water
  • 1 tsp sugar (optional depends on sweetness of coconut)
  • Kefir starter (one packet)
  • Mason jars for bottlingKefir coconut

Kefir-coconutUse organic young coconut water, the sweeter the coconut, the better it will ferment. Ideally use unpasteurized coconut water with fresh coconut or from the frozen section at your health food store. If it is pasteurized or not very sweet, add one teaspoon of sugar to one liter of coconut water.

Add one packet of Kefir starter per liter. Make sure it is a water starter and not a dairy starter as the microflora are different.

Bottle in a loosely twisted mason jar. Place in a pan to catch drips and let sit in a warm dark place for 10-48 hours, depending on climate.

Refrigerate and enjoy!

**You can add juice of lemon, lime, ginger tea and/or stevia to taste.

Kefir Yogurt

  • Young coconut meat (about 4 cups)
  • Coconut water
  • Yogurt starter powder or Fermented coconut water (kefir)
  • Maison jars for bottling

Take young coconut meat, clean the brown parts off, and puree it with a little coconut water. The puree should equal about one quart or 32 fluid ounces.

You can inoculate with starter powder or fermented coconut water (kefir above). Be sure to slowly stir the probiotic in after it is blended, not in the blender as the heat generated by the blender will kill the culture.

The yogurt will ferment in 8-12 hours.

Refrigerate before serving. You can sprinkle a little fruit on top and enjoy with breakfast or as a dessert!

Coconuts In The Raw

Basic Coconut Soup

  • 3 cups coconut water
  • Meat of 2-3 young coconuts
  • 1-2 cloves of garlic
  • 1” fresh ginger root
  • ¼ to ½ cup fresh chopped cilantro
  • Juice of lime

Combine all ingredients except cilantro in blender and puree till smooth. Add cilantro and blend until specks form – not too much or will turn soup green. Pour into soup bowls and serve.

For variation add curry powder and veggies or lemongrass, galangal and kaffir lime leaves for a Thai flavor or mango for a sweet soup. The sky’s the limit!



Coconut Candy Chips

  • Thick meat of coconut
  • Juice of sugar cane

Use a mandolin (veggie slicer) or veggie peeler to thinly slice coconut meat. Next dehydrate coconut slices for 2 -6 hrs at 115°F in a food dehydrator or oven set at low. Remove coconut slices and soak in sweet sugar cane juice for 2 – 4 hrs. Drain sliced coconut and place in dehydrator for 12 hrs or overnight till crisp. Store in glass jar to maintain crispness.

Create variations by adding ginger, cacao, pineapple or banana when soaking in sugar cane juice.


Download Printable Recipes HERE