Coconut water is the base for this water kefir. The steps are the same as making water kefir. The primary difference is that due to the naturally occurring sugar in coconut water, the amount of added sugar is reduced. Serves 4 (1 cup each)
Sterilize the jars with boiling water or wash them well with warm soapy water.
Add the coconut water to a saucepan and heat to at least 180°F (the water will begin to lightly bubble). Add the sugar and stir until it is completely dissolved.
Transfer the sugar–coconut water to one of the prepared jars and let cool to 68° to 85°F. Once the water is cooled, add the kefir grains. Cover the jar with cheesecloth or a coffee filter and use a rubber band to secure it.
Place the jar in a warm spot (68° to 85°F) and let it sit for 24 to 48 hours to culture.
Strain the cultured water kefir using the strainer. Transfer the cultured liquid to the other prepared jar, cover with a lid, and store in the refrigerator for up to 7 days (see Storing Water Kefir Grains) or consume!
Note: Use store-bought plain coconut water or try Coco Hydro instant coconut water—follow the package instructions to mix the powder with water to make coconut water.
nutrition facts* (per serving)
5 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 10 mg sodium, 7 g carbohydrates, 0 g fiber, 6 g sugar, 0 g protein, 0% vitamin A, 25% vitamin C, 0% calcium, 0% iron
* It is difficult to calculate the nutrition facts for coconut water kefir because the nutrition varies based on how much sugar is fermented by the kefir grains during the process.