How to Open Up Your Fresh Coconuts. Fantastic healing drink using fresh coconuts and turning it into a healthy, fermented beverage that will tonify, recolonize and restore your digestive system to its full potential.

Video Transcription

Hi. This is Dr. Dzung Price, and today I’m going to actually show you how
to make a wonderful elixir called coconut kefir. Now coconut kefir has a
lot of benefits, especially for restoring the inner ecology of your
intestine and your digestion. So a lot of people will have trouble with
their digestive tract or their bowels because they have pathogenic
organisms still in their bowels, whether it be parasites, candida, bad
bacteria as a result of their lifestyle, toxic food, or from having taken
antibiotics previously in their lives. That causes the inner ecology of the
environment to be out of balance.

One of the wonderful ways that you can do to restore the environment back
to its natural state is to drink coconut kefir. So that’s what I’m going to
show you today, how to make it, and then I will actually post the recipe so
that you can follow that exactly. It’s very, very easy to do. Then you’re
going to do is to consume this wonderful beverage every day, and you can
make some wonderful elixirs, super food elixirs and beautifying elixirs out
of this natural base.

So I’m going to first show you how to actually break a coconut. So that’s
the first step, because you want to do this safely. I will show you how I
break a coconut. I just take a nice strong knife. I get a strong board that
I can put the coconut on. Just make sure that when you do this that your
fingers are out of the way. I just basically cut like this, go around, make
sure that my fingers are out of the way. So I just go all the way around,
and until you can actually lift this off. It may not be ready yet. You’re
making a little cap basically out the coconut, and you basically do it
until you can lift this off. It will actually shell off much like an egg
cap would do it. Not quite ready yet. Sometimes it’s really easy and just
comes straight out, and other times you have to work a little bit harder.
Let’s see if this will work now. No, not yet. This one is actually really,
really hard. There we go.

So that just comes off. So you can see it’s like a bald egg basically. So
then you basically just take that little bit of coconut and you’ve got the
water inside. Make sure you don’t cut yourself when you do this. Then you
tip this into a very, very clean glass jar. Something that is very clean.
Make sure you wash it very well so you don’t have bacteria inside, because
what you’re going to do is ferment this with the kefir grains for up to 48
hours, 36 to 48 hours depending on whether it’s a warm environment or not.

I’m just going to poor this coconut in here. So usually what I do is grab
three coconuts and I put the water from the coconuts into the jar and that
will make about half a glass jar and that’s enough to ferment. It will
take, again, about 36 hours.

What I’ll show you, these are the grains you can get. There are two types
of grains. One is actually . . . I might show you this over the sink. Come
over here. This grain here looks a little bit like a mini clumped-up small
cauliflower. This is basically made out of clumps of polysaccharides, which
are complex sugars with yeast and bacteria, friendly bacteria on a base of
polysaccharides and milk proteins. You can actually use this kefir grain to
make cultured drinks and beverages, like milk kefir which is a type of
yogurt or coconut kefir. They’ll just grow They’re like organisms that will
grow, and you look after them. You put a little bit of sugar inside them
and put then in the fridge and they will just actually continue to feed.

The other kefir crystals are water kefir crystals, and these look like
soggy rice. That’s actually what they look like. So they look like soggy
white rice. This is what I’m going to put into the coconut kefir. When I
put that in and I’m going to top that up with the coconut water, and
basically I just put a lid on this and I leave it in a warm cupboard, maybe
without light, in a dark cupboard for about 36 to 48 hours. Then you have
coconut kefir.

Now if the coconut is cold, you want to warm it up a little bit. What I
usually do is I’ve got some more coconut kefir here that I’ve actually put
on the stove on a very, very gentle heat so that it’s not cold but it’s
just very war, like lukewarm. The touch is about the same temperature as
your skin. So then you put the kefir crystals into that and then allow that
to ferment over the next 48 hours.

So that’s basically it. Then once you’ve done that, after about 36 to 48
hours, it’s going to be ready enough to put into the fridge. Then you just
leave it there and consume it, and it will be probably good for up to about
a week. Then you just make your elixirs out of that.

So the next time I’ll talk about how to make dairy kefir.