Coconut Water Kefir
This is a popular variation on water kefir made with coconut water. Fresh coconut water is best if you can get it. Pasteurized bottled coconut water works fine too.
10 servings, 4 cups.
- 4 cups of coconut water
- 1 Tablespoon of water kefir grains
- Fruit (optional). Blueberries, mango, lilikoi, pineapple and guava work well.
- Sterilize a quart-sized glass jar and it's lid. Wash you hands, utensils and work space well.
- Rinse the kefir grains in non-chlorinated water and add them to the jar. Cover with coconut water.
- Set on the counter, in a dark place, with the lid loose. Leave for twelve hours.
- Check for fermentation. It should taste yogurty, not sweet and have a slight fizziness. If it is still sweet, or tastes like “weird coconut water” leave it out for another 12 hours, then test it again.
- Once it is fermented to your liking strain out the grains. Be careful to keep them clean and not touch them. They like to be handled with wood, plastic, ceramics or glass - not metal.
- The kefir is ready to drink. If you want to store the kefir, add some fruit to the liquid, then tighten the lid of your bottle or jar and refrigerate. The kefir will ferment more slowly in the refrigerator and get more fizzy. The fruit will supply it with some sugar to eat while it is fermenting.
- Store the grains in fresh water and sugar in a jar in the fridge, rinsing and changing them every week. Or use them ferment another batch of kefir, starting again at Step 1.
- Making coconut kefir is said to be hard on water kefir grains. It is recommended to set some of the grains aside, storing them in sugar water, to keep them strong and healthy for later use.