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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 Fold in the desiccated coconut. 2  Divide the mixture into 15 small cone shapes you can use an egg cup to do this. 3  Place on a lined baking sheet and bake in the centre of a preheated oven at 160 C (320 F, gas mark 3) for 8-10 mins or until light golden in colour. 4  Remove from the oven and leave to cool on a wire rack.