To learn more about fermenting coconut or water grains or milk grains, check out Dominic Anfiteatro's wonderful and comprehensive site. This page is specifically about water kefir, but there are hundreds of other pages with fermenting information as well.
click here for more information. You can buy "grains" from Dom and also join his Yahoo group where thousands of people from all over the world compare, ask questions and trade grains. Dominic also has a book on kefiring. He's truly a treasure.
Once the coconut has cultured keep it in the refrigerator....assuming you will have enough left. This is delicious food.
**I just found an email that I sent writing about what happened with the exploding kefir. I had forgotten some of the funny details:
"I have to tell you what happened last night with the young coconut meat.
I thought I would try an experiment, inspired by you saying that you couldn't see the grains but still something was making kefir.
Water grains look different than milk grains.
They are smaller and sometimes called crystals because they are translucent.
Lately I've been making fruit kefirs with only the residue in the bottom of the last batch, no visible grains in the residue (as an experiment).
Last night, after putting the coconut meat in the blender with some coconut juice and vanilla bean seeds, I put some of the thick residue with kefir into the creamy coconut as a starter.
This was a big deal, because I had been using the body ecology starter that comes in packets for the coconut kefir pudding. (expensive)
I filled the jars a little over half full, leaving what I thought was a generous amount of space for expansion) and as an afterthought, set them on plates.
At a little after one in the morning I was wakened by a "pfffttttttt", "ppppfffftttttt", "pfttttt" sound, getting louder and louder.
I thought maybe raccoons had gotten in the cat door or something.
I went downstairs and found the coconut pudding oozing out of the jars and taking over the kitchen. I was using snap top jars and so decided to ease off some of the pressure. Half awake, I chose the biggest jar first. In an instant, soft, fluffy coconut pudding was all over me AND the kitchen.
OK.....I was now AWAKE!!
It took about an hour to clean up most of it, but the experiment was a success. Water kefir grains and even the residue works!
Meanwhile, the kefir grains which had been in the refrigerator for a week and a half were still dozing in the coconut juice and nothing much was happening. (This morning they are awake and the juice is beginning to fizz.) They must really hate being refrigerated.
I feel like my kitchen is getting more energized and in tune with the kefir, as each time I make something I put less starter in and get a bigger result.
Either that or it was the Beltane eve (half way between vernal equinox and summer solstice) moon acting on it.
For whatever reason, it was deliciously alive,"
I'll write about water kefir one of these days, but I'm sure you'll find it on Dom's site.