Coconut water kefir is an immune boosting fermented beverage that helps to build good gut health and is full of electrolytes. Drink daily with each meal for better digestion.
Coconut kefir was one of the first fermented beverage I made at home. I decided to give a try after reading The Body Ecology Diet by Donna Gates. According to her, “a half cup of the Coconut Water Kefir with meals greatly helps digestion.” Coconut kefir has many benefits including better digestion and immune boosting properties.
I’ve been drinking coconut water for years for it’s health benefits and because I love the taste! Once I discovered coconut water could be fermented into a healthy probiotic beverage I had to try it!
Coconut kefir is the only fermented food my husband will drink on a regular basis. It’s actually become quite an expensive treat since I’ve been lazy lately and started purchasing the bottles from the health food store instead of making it.
I enjoy making fermented foods and drinks so I decided to get back on the kefir making train! I’m now making coconut kefir again and I’m learning to make different flavors as well!
Coconut water kefir ingredients
Just a few ingredients here:
- 1/4 cup kefir grains or water kefir starter
- 6 cups young coconut water, fresh is best but store-bought coconut water works just fine (here are the best coconut water brands you can buy)
- 1/2 to 1 cup of juice (I like lemon, lime, cherry and tangerine)
- You’ll also need a jar and cheesecloth
How to make coconut water kefir (coconut water kefir recipe)
This is a very simple and straightforward recipe, although it will take a few days to get the full results.
Here’s the step-by-step:
First fermentation:
- Pour the water kefir grains and the coconut water in a jar.
- Cover jar with cheesecloth and a rubber band.
- Let the mixture stand for up to 48 hours at room temperature. If you’re fermenting the kefir in a warm room the process may be a little quicker than 48 hours. Just like when baking something, plan to check in a little before the recommended amount of time and see how it’s doing.
- Strain the kefir and reserve the grains for another batch of kefir.
Now it’s time for a second fermentation! This step makes your coconut water kefir fizzy!
Second fermentation:
- Mix coconut kefir and juice together and pour into a tight-sealing bottle.
- Allow the coconut kefir to ferment for up to 48 hours or until it’s fizzy.
- Store your bottles of coconut water kefir in the refrigerator.
And that’s it! Super simple and straightforward.
What’s your experience been like? Sound off in the comments.
PrintCoconut Water Kefir
Ingredients
- 1/4 cup kefir grains or water kefir starter
- 6 cups young coconut water, fresh is best but store-bought coconut water works too
- 1/2 to 1 cup of juice (we like lemon, lime, cherry and tangerine)
Instructions
- Pour the water kefir grains and the coconut water in a jar.
- Cover jar with cheesecloth and a rubber band.
- Let the mixture stand for up to 48 hours at room temperature. If your fermenting the kefir in a warm room the process may be quicker than 48 hours.
- Strain the kefir and reserve the grains for another batch of kefir.
- Now it’s time for a second fermentation! This step makes your coconut water kefir fizzy!
Second Fermentation Directions:
- Mix coconut kefir and juice together and pour into a tight-sealing bottle.
- Allow the coconut kefir to ferment for up to 48 hours or until it’s fizzy.
- Store your bottles of coconut water kefir in the refrigerator.
Love all your coconut milk/water kefir/yogurt recipes! You mention 48 hours incubation time at room temperature which is typically around 72ºF. Can I do it at a higher temperature and reduce the incubation time to 24 hours like in your coconut milk yogurt recipe in an oven with light on and temperature between 100ºF and 110ºF?
Hi John, I’m so glad you’re enjoying the coconut milk/water kefir and yogurt recipes!
The answer is yes, you can absolutely incubate the kefir or yogurt at a higher temperature like in your oven with the light on. The warmer temperature (100ºF to 110ºF) will help speed up the fermentation process, and you can typically reduce the incubation time to about 24 hours. Just keep an eye on it to make sure it reaches the flavor and consistency you prefer. The warmer temperature can sometimes lead to a more tangy result, so feel free to taste test along the way!
Hi,
First, i just want to say thank you for sharing your hard earned knowledge to help those coming behind you in this health journey!! I am so grateful not to have to figure it all out on my own! I was so excited to see that others had the same question about adding the juice, what kind and when. Sadly, none of those questions had a posted response. I am super new to this and need a lithe more detail. If you could please elaborate I would really appreciate it. Thank you for all you do.
Thanks so much, Hope! We are so happy to have readers like you. In terms of the kind of juice… freshly squeezed or 100% natural juice is best. For the second fermentation, you can add the juice after the first 48 hours at room temperature. Let me know if you need more help!
Hi, I make coconut milk with dehydrated coconut flakes and water. Can I make kefir using this? Would I need a milk or water kefir starter for this? Thank you.
Yes, you can use homemade coconut milk but it will be a thinner consistency than with canned coconut milk. Use a milk kefir starter or leftover water kefir to make it with your homemade coconut milk.
very nice recipe
Thanks for the helpful post! Question for ya…
I am playing around with making coconut kefir after reading The Body Ecology Diet. I made my first batch using the little packet that Donna Gates sells and it turned out great!
I then tried to use 6 tbsp. of the previous batch to make my next one and whew…something went terribly wrong. It tasted super vinegary and almost like drinking hooch. I ended up having to throw the batch out (those poor wasted coconuts).
Trying to figure out where I went wrong. I did heat up the coconut water for the second batch before adding part of the first batch. And I left it out on the counter covered for 3 days (that’s how long it took the first time).
Did I leave it out too long? Or should I not have heated the new coconut water up?
Really would like to make a new batch and hoping you can offer some help.
For the first batch, 48 hours. Then, strain the grains out, start a mew batch with them the same way as the last. No need to heat anything up or add sugar etc. i use fresh lemon juice or orange juice and fresh ginger. Make sure you store batch 1 in the refrigerator after you strain and add the juice. It’ll be ready in 48 more hours.
Hello!
I was wondering when the juice is mixed in for the second fermentation what kind of juice should be used? I hear that the fermentation only takes place when there is sugar to feed off of. The lemon juice I was going to use is 100% lemon juice, no sugar added. Will this work?
First of all, I love your site. I have MS & experienced many side effects from meds & certain foods. I also have always loved anything natural. As long as I can remember, I’ve had stomach/gut issues..always ate well but suffered from gas, IBS, gastritis & parathesis since I was 2… I steer from anything “fermented”. I keep foods to fresh veggies, fruits, very lil lean meat, fish, nuts, herbs, etc.
No processed or packaged foods. MS also affects the gut. Another whammy to my long list of gut issues. What would you suggest? Thank you in advance.
Just wondering what the difference would be in taste or anything else if you skipped the second fermentation. I’m not a fan of fizz. Thanks for your help
I LOVE Your Recipes!!! ♥I have a question though.I take medication AND have Drank Komacha AND I thought I had food poisoning…I asked my Hubby If he was sick And He said No…I felt like I drank alcohol and kept vomiting up. IS this BC of the Fruit AND grains ?? Like Beer?? Im an epileptic So I DONT /can’t drink or I become ill !!! I Haven’t drank for years.Im just Wondering. Thank You ????G♥D BLESS
It’s hard to know for sure but Kombucha can have alcohol in it! Some people don’t know that, so that may have been the problem for you.
Please help as I’m starting out with this. I bought the culture and organic coconut water.
Mixed them and left the at room temp for about 18 hours, glass jar, used wooden spoon and covered with cheese cloth and coffee filter.
After that I put it into the fridge for one week now. I haven’t strained anything, it’s the same mix with plastic lid in the fridge. Today i took it out to taste it and it’s just weird, not slimy or gooey but just an unusual taste. What is coconut kefir supposed to taste like ? The mixture at this point has sediment at the bottom.
Can u explain or email me please at apt604 @ gmail .com ?
I really need assistance I mean trying t I make it for my son and need to make sure I’m doing this right.
So I’ve been wanting to try making this but have a few questions before I get started.
So I’m going to buy water kefir grains online. Once I get them and do the first fermentation process, can I keep reusing them? Say I finish the first batch, can I strain and then refill with more coconut water and continue doing that every 48 hours? I’m still a little confused with how the whole reusing or refermneting goes.
Also, I have TONS of bottled Zico coconut water and I was wondering if I could use that? It has 9 grams of sugar so it will definitely offer plenty of sugar to the kefir grains.
Lastly, when I brew can I use a cloth and rubber band on top? And will it make my kitchen smell funky?
Thank you so much and can’t wait to hear back!
Hi Donna, your website was sent to me by my sister who is living in michigan. So thankful she gave me this website. I am based in the Philippines. I would like to ask if you can blend pure apple juice with coconut water kefir and what other pure juices can be blended to the coconut kefir.
Thank you.
Rebecca
When you say juice… do you mean the fresh juice of an orange/lime/lemon or do you mean the sweetened stuff?
Also would adding dried non-candied fruit (ie ginger) be ok?
Thanks! Love the website!
hi there i have attempted twice at 2nd fermentation of coconut water kefir both times epic fail followed instructions not fizzy at all any advice appreciated! 🙂
Hmmm. Which culture are you using?
miki, could it be that you used the grains again in the second fermentation? The grains shouldn’t be in there as they don’t like the acidity of the fruit juice.
What temperature do you consider “room temperature”? We keep a fairly cool house in the winter. 58 degrees at night. Thanks!
Thanks
Would it be ok to add the coconut water to the 2nd ferment? I am brand new to making water kefir and am worried that I may kill my grains. I just finished activating my water kefir grains. Thank you.
I immediately tried a refreshing drink and substituted water to coconut water and enjoyed it. My daughter does not like the plain coconut water, but he liked the chocolate flavored coconut water as it is, so make it more fun I make a smoothie, which he enjoyed drinking.
Can I use my milk Kefir grains or coconut water kefir?
My house is really cold!!
Should I try using my euro yogurt maker??
What if my house is really cold ??
Should I use my euro yogurt maker??
I made my coconut water kefir with probiotic capsule, I must hAve used too much (3 capsules) because it smells like vomit/ vinegar and frothy! I fermented it for 3 days! It is also extremely warm in my kitchen counter. Is it spoiled? Please help!
What if you don’t have cheesecloth to cover the jar? Anything else I can cover the jar with?
A coffee filter can be used if you don’t have a cheesecloth.
Hi Tiffany
I have just, today for the first time, put my water kefir grains into coconut water. Do you use coconut water all the time or do you give your grains a rest ever so often in sugared water to bump them up? I am totally unexperienced with coconut water, I always used coconut water in the second fermentation, but my grains don’t behave as usual and I think it might be because of over acidity.
Your advice in this is really appreciated
Thank you
Christel Webb
When I was using Kefir grains I would switch between the coconut water and water kefir. Now I use the body ecology starter, which can be used with just coconut water.
Can you use an opened probiotic capsule to ferment the coconut water? I am sensitive to a lot of probiotics and fermented foods but have a favorite probiotic that agrees with me. Just wondered if that would work
I am assuming by the picture that you are using “live” water kefir grains. Could you please confirm though whether you are using dehydrated water kefir grains or “live” water kefir grains for the first step. Thank you!
Hi Johanna, I’ve used both live kefir grains and powdered kefir starter to make coconut kefir. Both have turned out well. In this particular batch I was using live grains.
Where do you purchase the bottles for making coconut water kefir? What are the bottles called? Thanks.
Are the grains used for milk kefir and coconut water kefir the same type?
I thought first ferment needed sugar to feed grains. I know some coconut water brands do put sugar in their coconut water but is it enough? And what if you’re using a brand with no added sugar?
The grains survive on just coconut water and no sugar?
Is coconut water the same as coconut milk?
On the second ferment do you leave on counter to fizz or put in fridge, or do you wait till the fizz happens and then store in fridge
I was wondering the same thing. Second ferment on the counter and in the fridge later or in the fridge for second ferment and store in the fridge???
What are coconut grains? Where can I buy them in the Philippines, where I live.
Do you have a receipt for milk Kefir?
Hello Larry
I just read your question. It’s a bit late but do you still need the recipe for milk kefir? It’s really simple. I add 2 litres of 3.5% fat, shop boughtmilk to 120 g of milk kefir grains. I leave it on the kitchen bench for 24 hours (in summer not so long) then I put it in the fridge until I need it. Then I strain the fermented kefir and repeat the process.
Kind regards
Christel Webb
I should be getting my grains soon. I love Kefir. Thanks for the recipe…. I do have a question. When you do the second fermentation, do you tightly cap the bottles and leave on the counter for 48 hours or so to get the fizz.