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To make fermented coconut water, the sweet water is mixed with a culture (milk kefir grains, water kefir grains, whey from yogurt or a powdered starter) and left to ferment for 18 to 48 hours in a warm place.
Stir coconut into boiling water in a large bowl. Let sit for 15 minutes, then strain through cheesecloth, squeezing out all of the liquid to yield 3 cups. Stir together the cornstarch, sugar, nutmeg, and salt. Bring the coconut milk to a simmer in a saucepan over medium-high heat. Whisk in the sugar mixture, and cook until thickened, stirring constantly. When very thick, remove from heat ,and stir in vanilla. Pour into an 8x8-inch pan, and cover with plastic wrap.