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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.
1/4 cups cream of coconut*. 2 teaspoons coconut extract. Combine the sugar, water and cream of coconut in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Remove from the heat and stir in the coconut extract. Let cool. Store in the refrigerator.