Coconut Water Kefir
Makes about 1 litre · Fermentation 24 to 48 hours
Ingredients
- 1 litre pure coconut water, without preservatives
- 3 tablespoons water kefir grains
For a second fermentation (optional)
- Mango pieces
- Pineapple
- Mixed berries
- A few slices of lime
Method
- Pour the coconut water into a large, clean glass jar.
- Add the kefir grains.
- Cover with a clean cloth held in place with an elastic band.
- Leave to ferment at room temperature for 24 to 48 hours.
- Strain to recover the grains.
- The drink can be consumed immediately or bottled.
- For a more fragrant version, add a few pieces of fruit before bottling, then leave to ferment for another 12 to 24 hours at room temperature before storing in the fridge.
Result
Unlike a classic water kefir made with sugar water, coconut water kefir already has a distinct flavour after the first fermentation. The coconut water naturally brings soft, fruity and slightly exotic notes. The resulting drink is generally less sharp and rounder than traditional kefir. Even without a second fermentation, it's already ready to drink.
A note on the grains
Coconut water naturally contains the sugars and minerals needed for fermentation. However, kefir grains seem to thrive better in a classic sugar-water preparation. After a round in coconut water, it's advisable to return the grains to a traditional preparation for 24 to 48 hours before using them again for another batch of coconut water kefir.
Important
Use only pure coconut water, without preservatives or additives. Preservatives can inhibit fermentation and prevent the grains from working properly.
