I absolutely adore coconut water kefir – it’s got all the usual benefits you’d expect from coconut water, but it’s packed with living probiotics and enzymes from the water kefir and contains almost zero sugar.

In fact, Kefir is a Turkish word meaning “feel good” and that’s exactly how you’ll feel when you drink this – you’ll feel amazing!!!

Water kefir is a fermented drink, and during the fermentation process, the collection of ingredients is transformed into a fizzy, tangy, delicious, so-good-for-you-you’ll-think -I’m-lying drink.  

Here’s your basic recipe, from my book:  Probiotic Drinks at Home

Basic Coconut Water Kefir Recipe

Coconut water is a delicious way to ferment water kefir. It’s naturally high in electrolytes and contains potassium, and water kefir grains love it – you may find they double their volume after being fermented in coconut water.

I use sugar in my coconut water kefir recipes because I find they work better with the added carbohydrate as food for the water kefir grains to ferment. However, if you are completely eliminating sugar from your diet, you can leave it out – just use the grains to make the basic water kefir after each batch of coconut water kefir so the grains don’t starve. If you do leave the sugar out, please taste the brew after 12–24 hours, depending on the temperature, as the lower sugar content may mean the coconut water kefir is ready sooner.

Preparation time: 15 minutes 
Fermentation time: 1–5 days 
Difficulty: Medium

Shelf life: Refrigerate for up to 4 months  Makes: About 1 litre (35 fl oz/4 cups)

INGREDIENTS

  • 3 tbsp raw sugar
  • 3 tbsp hot water
  • 1 litre (35 fl oz/ 4 cups) coconut water
  • Pinch of sea salt
  • 1 dried fig
  • 3 tbsp water kefir grains
  • 125 ml pineapple juice or a few slices of pineapple fruit 

PRIMARY FERMENTATION

  1. Put the sugar in a 1.5 litre (52 fl oz/6 cup) wide-mouth glass jar. Add the hot water and stir to dissolve the sugar. Add the coconut water, sea salt and dried fig and stir well to combine.
  2. Add the water kefir grains to the jar. Cover the jar with a piece of muslin (cheesecloth) and secure with an elastic band.
  3. Place the jar out of direct sunlight at room temperature and leave the liquid to ferment for 12–48 hours, depending on the temperature.

BOTTLING

  1. Scoop out and discard the dried fig from the liquid.
  2. Put a funnel in the opening of a 1 litre (35 fl oz/4 cup) glass bottle with a tight-fitting lid and put a strainer on top of the funnel. Pour the coconut water kefir liquid into the bottle through the strainer.
  3. Add 125ml pineapple juice or a few slices of pineapple fruit to your bottle.
  4. Set aside the water kefir grains in the strainer to re-use or rest

SECONDARY FERMENTATION

  1. Tightly seal the bottle lid and leave the bottle in a warm place to build carbonation. This could take anywhere from 12–72 hours, depending on the temperature.
  2. ‘Burp’ the coconut water kefir daily to release some pressure by opening the lid slightly and then tightening it again.
  3. Drink up

When the coconut water kefir is as fizzy and tart as you like (this could range from a small spritz to a ferocious fizz), store it in the fridge to slow the fermentation process, and enjoy cold.

This recipe is an extract from Probiotic Drinks at Home (Murdoch Books) with photos by Rob Palmer.

Probiotic Drinks At Home by Felicity Evans


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fermenting resources here

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