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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.
Then use a cheese cloth or another type of straining bag to catch all of the coconut meat and bottle the coconut milk. 1  Preheat your oven to a very low temperature, around 150 degrees Fahrenheit. 2  Slowly dehydrate your coconut flour over the course of about 4-6 hours, depending on the exact heat.