I absolutely adore coconuts! I will try anything that has coconut in it. My friend makes a delicious fermented coconut “yogurt” and she brought me some to try awhile back. I don’t have her recipe so I tried to create a variation of it. I’ve made it twice in the last week, each time a little differently. I’ll post both methods and you can decide which one works best for you.
Fermenting food adds beneficial bacteria to the gut and helps the food to pre-digest. This makes it easier on your body to process and assimilate the food. The GAPS and Body Ecology Diets both recommend ferments and though my family isn’t following these strictly speaking, gut health is still *very* important to us.
Fermented coconut “yogurt” is more like a semi-fizzy coconut cream made by leaving it to ferment with coconut water kefir than an actual yogurt. The longer it sits in the refrigerator the more fizzy it gets. Here’s how to make it.
Take a desired number of fresh, young coconuts (I use 3) that I buy at my local Asian market and get out a large, sharp knife. Do not take the plastic wrappers off of the coconuts if they have them. The outside of young coconuts are treated with formaldehyde and other chemicals to keep the outside from going bad. These chemicals do not leach into the coconut do to the hard shell but will get on your hands and cutting board. Be sure to wash everything thoroughly.
Cut the top off of the coconut.
Using the knife, cut around the top of the coconut cutting away the softer outer shell. You are basically shaving it off to reveal the dome of the coconut underneath.
Take the point at the bottom of the knife closest to the handle and hit the coconut around the dome until you can somewhat easily pull the top off of the coconut. You will most likely spill a little of the coconut water as the coconut will be full of it.
Pour the coconut water into a quart jar. I add mine to water kefir grains to turn into coconut water kefir. Then you are ready to take the meat from the coconut. Using a spatula, loosen the meat from the sides of the coconut and pull it out.
Place the coconut meat in a bowl, removing all hard pieces of shell and discard shell. I end up eating a *lot* of the coconut meat before it reaches the bowl! It’s really good!
Now here is where my methods changed from the first to the second time.
The first time I put the coconut meat with a little water kefir in my Blendtec and let it sit for a few hours. Then I blended it adding more water kefir as needed to get the creamy consistency that I wanted and let it sit out for another few hours.
This time, I let it sit for a few hours by itself while my coconut water kefir fermented and then added the coconut water kefir to the meat. I let that sit on my counter for a few hours for a second ferment and then blended it.
Both ways worked fine and it the end I got pretty much the same result.
You can add frozen fruit to the second ferment and take it out before blending or you can blend a little fresh fruit right into it. I prefer mine plain.
Store in the refrigerator. It will keep for a few days and then I feel like it gets too “fizzy”.
Have you ever made fermented coconut into anything? I would love to hear your comments and questions.
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