How To Make Cocobiotic
Cocobiotic was origianlly created by Donna Eden, of Body Ecology. It combines fresh coconut water and probiotics. The probiotics eat the sugars in the coconut water, and amplify their potency. Their original recipe included Saccharomyces boulardii (a tropical yeast first isolated from lychee and mangosteen fruit peel in 1923 by French scientist Henri Boulard.) It was very effective. You can use any probiotic at your disposal. As with any probiotics, change the brand and strains regularly. There are throusands of strains available, do not limit yourself to the same 15 strains.
Ok, here we go. Cocobiotic is easier to make in plastic bottles (see above. Bali’s first cocobiotic production 2011). Don’t hate, it’s just better and easier. The bottoms of plastic bottles will pop out, and the bottle will fall over if you leave the batch too long (usually overnight) whereas with glass, you’re at risk of the glass shattering if the fermentation explodes.
Take your full bottle of fresh coconut water. Open your probiotic capsule and pour the granules into the water, shake the bottle, and seal the lid tightly.
Leave in a dark place to ferment. The time will vary greatly, depending on ambient room temperature. When the liquid is milky and you can hear fizzing, you are close to ready. If the bottle falls over, you’re very ready.
Place in the refrigerator to slow down the process.
Always pour from the bottle, do not drink directly from the bottle. You will be reusing this bottle for a while, don’t contaminate this batch.
When you are down to 2 inches/5cm of sediment, top up with fresh water and repeat the process.
Each batch will ferment quicker and quicker. ie 18 hours for the first batch, 10 hours for the second batch, 2 hours for the third batch etc.
It will taste sulphurous, this is not bad.
When it tastes slimy or funky, discard and start over.