Kefir, like all fermented foods, has some pretty amazing health benefits—among them a hefty dose of probiotics, the ability to boost immunity, improve digestion and support detoxification. Often made from milk or yogurt, kefir has traditionally been off-limits to those avoiding dairy, but making your own kefir from coconut water is an easy, non-dairy way to get all those benefits. Here’s how:

How to Make Coconut Water Kefir

You’ll need:

• 4-cup glass jar with wide opening and strong screw cap or swing-top lid
• 1/2 cup water kefir grains (available at Cultures for Health) – make sure to buy water kefir grains
• 2 to 4 cups fresh young coconut water
• Plastic sieve
• Bottles for storage

Directions:

• Fill jar with coconut water, and add water kefir grains. Stir with a non-metal spatula or spoon (metal will damage the grains)
• Close the jar, make sure it is airtight and let it stand for 24 to 48 hours (the longer the brew, the more healthy bacteria you have cultured)
• Strain through a plastic sieve and fill bottles with the cultured coconut water. Make sure the bottles are airtight.
• Refrigerate for 1-2 days, and serve chilled.

Variations:

To make lemon or lime coconut water kefir, add ¼ cup lemon or lime juice to 1 quart of coconut water kefir.

To make cherry coconut water kefir, add ½ cup cherry concentrate to 1 quart of coconut water kefir.

 

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