Fermented coconut products contain probiotics, which are live microorganisms that are essential to intestinal health. While you could spend a fortune on fermented coconut products in health food stores and specialty markets, you can easily make your own fermented coconut at home. Ferment coconut meat to make coconut kefir cheese or ferment the coconut milk to make a coconut kefir drink. The process is simple, though it takes up to 36 hours to complete.
Drill a 1/2-inch hole into each of the coconuts and drain the coconut milk into a measuring cup. Use a Phillips screwdriver and hammer to poke a hole in the coconuts if you don't have a drill.
Use a cleaver to carefully split each of the coconuts in half. Spoon the white coconut meat into a blender or food processor. Remove any brown skin clinging to the coconut meat, if necessary.
Blend the coconut meat into a smooth puree. Add as much of the reserved coconut milk as necessary to make blending easier.
Warm the coconut puree in a medium saucepan over medium heat. Take the pan off of the heat when a thermometer inserted into the puree reads 90 degrees Fahrenheit.
Dissolve kefir starter in the amount of water recommended on the packet. Add the starter and 1 tsp. sea salt to the coconut puree and stir until combined.
Pour the coconut puree into an airtight glass jar and tightly seal the lid. Wrap the jar in a towel and place in a warm location; 70 to 75 degrees Fahrenheit is ideal. Leave the jar there for 24 to 36 hours.
Store the fermented coconut in the refrigerator for up to three weeks.
You can use the remaining coconut milk to make coconut kefir. Heat the coconut milk in a medium saucepan to 92 degrees Fahrenheit. Pour the heated coconut milk into an airtight glass jar and add the kefir starter mix; shake until the mix dissolves. Place the jar in a warm location for up to 36 hours.
Don't use coconut meat that has a grayish tint; this indicates that the meat is spoiled.