Hi Everyone,

Coconut Kefir Water and Pudding was the topic of our meeting today. We had a great turn out and had so much fun cracking open coconuts and making the kefir.  For those of you who were not here today, here is what we did. You can try it at home on your own and post and questions to the group if you have them. It looks like next meeting we will be making cultured veggies and fermented salsa, yum!!! I hope to see you all soon.

Priscilla
WAPF Chapter leader

Coconut Kefir Water and Pudding

How do you make coconut Kefir?

Take your case of young coconuts, punch holes in the end where the eyes are pour out all the coconut water into clean glass jars. To one pint of liquid (about 4 young coconuts) add a packet of kefir starter culture. Let this sit about 24-48 hours.

You will know your kefir is ready when the color changes to a milky white and usually there is a bit of bubbling or foam on the top. This means the sugar has all been removed. When you drink it will taste tangy and tart.

You can use about 1/4 cup of kefir from the first batch to "transfer" friendly bacteria to your next batch of kefir. You man do this up to seven times with one package of starter. When the weather becomes cold outside warm the liquid to about 90 degrees before adding the starter. Then place the glass jar some where warmer so the temperature is steady at around 70 degrees.

Allow room for expansion as the coconut water ferments and becomes coconut kefir. Cover and let set at room temperature for a day or two. The cooler it is in your home, the longer it will take to ferment. The water will become like a drinkable yogurt. When this happens place it in the refrigerator. It will keep for several weeks. You may add vanilla, stevia, or any flavoring and sweetening of your choice.

Make Coconut pudding!!

To make coconut pudding open up the young coconuts from step one above and scoop out the soft flesh. Blend this flesh into a pudding and add the remaining activated culture from that pint jar (see above) or from your coconut kefir culture. Mix thoroughly and let set at room temperature. This will make a pudding like substance that you can eat as a snack or use in dressings, or as a spread. It is dairy free and delicious. It is a great food for kids and babies too. It too will store well in the refrigerator