Coconut water is ideal for exercise enthusiasts as it has all the salts and sugars our body needs for re-hydration following intensive workouts. When the water is properly fermented it has even more benefit! The natural sugars in coconut water are “eaten’ by the grains (or starter) and the result is a healthy, fizzy, tangy drink that not only helps replenish electrolytes, but also boosts the immune system by repopulating the gut flora.
There are two ways to make coconut water kefir. One is to use a kefir starter; the other is to use water kefir grains.
1. Kefir starter method. This requires the purchase of a kefir starter. Online sources include:
Combine 4 c. Coconut water* with one package starter. Whisk to help blend. Cover with lid and allow to sit at room temperature for 48 hours. Save ¼ c. for your next batch and refrigerate the rest. Drink when chilled. Use your ¼ c. of saved kefir to start your next batch. After 5-8 batches, use a new starter packet.
2. Grains method. This requires the purchase of water kefir grains. Online sources include:
This method is more economical since the grains multiply quickly, which means you’ll always have them on hand.
Put 2 tbsp. fresh kefir grains in a glass jar. Cover with 3 cups coconut water*. Cover with lid and allow to sit at room temperature for 48 hours. Strain out the grains and transfer kefir to refrigerator. Grains can be used immediately for a new batch or stored in water in the refrigerator.
* Coconut water. Any commercially available pure coconut water will work. If you are fortunate enough to have fresh coconuts available, extract your own. Take a sharp tool such as a screwdriver and poke at each of the three eyes. Find the one that is soft and make a hole. Drain coconut water into a glass jar or measuring cup.