How to Drink Coconut Water Kefir

Activating Water Kefir Grains

Heat water and dissolve sugar in a glass jar. Heat half of the water in a pan and bring to a boil. Pour into a 1 US quart (0.95 L) glass jar and mix in the cane sugar until fully dissolved. The heat of the water should help to thoroughly dissolve the sugar. The sugar acts as a food source for the kefir grains to thrive and grow.

Add room-temperature water. Pour in the other half of the room-temperature water to cool down the hot sugar water. Make sure not to overfill the jar by pouring in just enough water to reach the shoulder of the jar. You can use a thermometer to check that the sugar water has reached room temperature.

Add kefir grains and cover the jar. Pour the water kefir grains into the cooled sugar water. Cover the jar with a cheesecloth and secure with a rubber band. If you do not have a cheesecloth, you can also cover the jar using a coffee filter secured with a rubber band. Water kefir grains can react with certain metals so if you are using a spoon to transfer the grains make sure it is non-metal.

Let the mixture sit for 3-4 days. Store the jar at room temperature and out of direct sunlight. Allow the mixture to sit for 3-4 days until the kefir grains appear plump. If the mixture sits for 5 days or longer, the grains may run out of sugar to feed on and disintegrate.

Strain out the sugar water from the grains. You can discard the sugar water and put the grains back in the jar. The kefir grains are now activated and ready for immediate use. Make sure equipment such as strainers or spoons are non-metal as the kefir grains may react with certain metals.

Making Coconut Water Kefir

Pour coconut water into a glass jar. For about 4 servings of water kefir, pour 4 cups of coconut water into a jar. You can use natural coconut water or sweetened coconut water based on your preferences.

Add activated grains and cover the jar. Pour the activated grains into the coconut water and stir with a non-metal spatula. Cover the jar with a cheesecloth and rubber band. Make sure the jar is covered securely to prevent contamination. Again, if you do not have a cheesecloth you can also cover the jar with a coffee filter secured by a rubber band.

Let it ferment for 24-48 hours. Make sure the jar is stored in room temperature and is out of direct sunlight. Allow the mixture to sit for 24-48 hours. The longer the mixture ferments, the less sweet it will be. Do not let it ferment for over 72 hours as the grains may start to disintegrate.

Prepare a jar of sugar water. Before the kefir is done fermenting, repeat steps 1 and 2 of Part 1 to make sugar water. This is so you can store the used kefir grains in the sugar water and make more batches of coconut water kefir. If kept well fed, the grains can multiply over time so that you are always ready to make a new batch of kefir.

Strain water kefir and store the used grains. Use a fine-mesh nylon sieve to strain the coconut water kefir into a glass jar or bottle. Place the captured grains in the prepared sugar water and cover with a cheesecloth secured with a rubber band. The liquid will be slightly cloudy and bubbly. The stored grains can be refrigerated for up to 2 weeks. Make sure they are brought to room temperature when reusing.

Serve or store your coconut water kefir. You can now enjoy your freshly brewed coconut water kefir. You can also store it securely in a glass jar or bottle to drink later. If you are storing your water kefir, it will become more carbonated over time. Make sure to consume the kefir within 10 days. You can choose to flavor your coconut water kefir at any time. Get creative with different flavors by adding ingredients such as honey, ginger, lemon juice or even fruit.