Coconut water kefir is so easy to make, in fact it was the first fermented drink I ever made at home.
The benefits of this is that it is the easiest of all the drinks, and you can choose between using fresh coconut or boxed coconut water.
I use both boxed coconut water (be sure it is 100% coconut water, with nothing added) and fresh coconut water. Both work just fine!
- Put one liter of coconut water into a wide mouth jar
- Add 1 tablespoon of water kefir grains
- Cover with a cotton cloth secured on with a rubber band
- Place in a warm place - the top of your fridge for example
- Let it sit for 4-24 hours, depending upon the weather - taste at 4, 6, 8, 12, 16 hours to see how it tastes. When it is less sweet and every so slightly sour (and possibly a bit fizzy) it is done. In HK this is usually 4-8 hours.
- COCONUT WATER KEFIR FERMENTS MUCH FASTER THAN WATER KEFIR.
- Use your strainer, and place it over a 1 liter pitcher or jar - use the plastic funnel under the strainer if you need to (see photo below)
- Strain the coconut kefir water into the bottle, the plastic strainer will catch the grains for you to use them again
You can opt to drink it now, or add some ginger or berries or lychees or other flavor to the bottle for a second ferment to add more taste. I find that the coconut water kefir ferments much faster than water kefir, and that the second ferments also are super fast - so do be sure to test them every few hours!
I often put this straight into my green smoothie in the morning.
For some reason, I often find that the grains I use in coconut water tend to get smaller in size and often get a bit slimy. To help prevent this, mix up your grains - use them for coconut water, then with water and maple syrup, then with water and coconut sugar. Or just add some fresh water kefir grains if you feel it is needed.
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