Edited sentence: (This just holds the coconut steady.) Take a sharp object like a carrot peeler or apple corer and poke it through the bigger (mouth) hole.Coconut Kefir.First, remove the 1½ to 2 cups of water inside the young coconut and use it to make kefir.If you keep on shaving, two more circles will appear and you'll have what looks like a face with two eyes and a mouth.Older coconuts will have little to no water because it has dried up and the meat will be dry as well.Place the young coconut in your kitchen drain so that the point fits into the drain.Rout out the hole, making it bigger, and then flip the coconut over onto a glass jar to let the water pour out.This means all the sugar has been used up in the fermentation process.To do this, lay the coconut on its side and shave several layers off the bottom until a circle appears.To make coconut kefir, start with a green coconut.Use the water from about four coconuts with one package of starter, let it sit on the counter for 24-48 hours, and you're all set.When you drink it, it should taste tart and tangy.You'll know it's done when the color changes to a milky white and usually there's a bit of bubbling or foam on top