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How to Make Coconut Water Kefir


• 15g coconut water kefir grains 
• 15g organic rapadura sugar 
• 500ml of Organic coconut water (you can use regular preservative free coconut water or coconut water directly from coconut)

You will also need a glass jar or a Kefirko Kefir maker (available on our website) for fermenting


*Start fermenting as soon as you received your grains. It takes a few batches for grains to acclimatise to your environment and consistency is the key to success. 

1. Pour coconut water into a glass jar or a kefirko kefir maker jar and add 15g of rapadura sugar, mix thoroughly
2. Add the 15g coconut water kefir grains
3. Cover loosely with lid.   If using a Kefirko Kefir Maker leave lid slightly open
4. Leave on the counter or cupboard (preferably at 20 to 24 degrees celsius) for 24 to 48 hours (in hot weather, it ferments faster) - sip it as you go to get a feel for what 1 day coconut water kefir and 2 days coconut water kefir tastes like.  The longer you leave it, the more sour and tangy the kefir. 
5. After 24 to 48 hours (depending on your tastes), strain the coconut water kefir through a mesh strainer (or the in-built strainer if you have a Kefirko kefir maker), pouring the liquid into another container and retaining the grains 
6. Restart the process by adding more coconut water and sugar to the coconut water kefir grains
7. To make the coconut water kefir carbonated (also known as secondary ferment), take the coconut water kefir that you have just strained and add to it approximately 50ml of fruit juice of your choice (such as grape, apple, pomegranate, orange etc), any flavours such as herbs, ginger etc.
Once you've added the juice and other ingredients,  bottle and cap in a second ferment bottle (available on our website)  and leave on the counter for an additional 2 to 7 days until it is fizzy as you like it.  Caution: Burp jar regularly during this stage to release pressure. Refrigerate and consume as required.

Caution: Water kefir may become very fizzy so be careful when opening lid after fermentation. Due to the amount of pressure generated there is a risk that cheap bottles can explode. Please use a good quality glass bottle. We recommend our second ferment bottle.

We recommend consuming one glass per day for health benefits

When you are not fermenting, please keep grains refrigerated (for up to two week) in fridge.  Please note that after cold storage, the grains will take a few batches before returning to original potency. Ideally you should be fermenting as often as possible to keep grains fully active and thriving. 
The decanted coconut water kefir is best consumed within two weeks.  
For long term storage we recommend air drying or dehydrating in a commercial dehydrator on the lowest setting preferably less than 40 degrees celcius. Do not freeze water kefir grains. Studies have shown that freezing does damage to the grains.
Refreshment of Grains
Coconut water kefir grains may deteriorate after extended use if there isn't adequate natural sugars and minerals in coconut water. If this starts to happen, place grains into 500 ml of spring water with 1 tablespoon of rapadura sugar. Leave for 24 to 48 hours. Strain out refreshed grains and continue to use in coconut water.

 **Advisory Statement

All fermented foods may contain trace amounts of alcohol.  If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women please seek medical advice from a trained medical practitioner before consuming these products.  

*To keep alcohol as low as possible, make sure that:
- in step 3 the kefir maker/ jar was open 
- the coconut water kefir used in first ferment is sour to taste
- use no more than 50ml fruit juice per 500ml 
- second ferment your coconut water kefir for 48 hours max, chill and consume with 24 hours ( you will not get as much fizz but alcohol will be as low as possible)


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