How to Make Coconut Water Kefir


• 15g coconut water kefir grains 
• 15g organic rapadura sugar 
• 500ml of 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


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 with lid and seal tightly.   Alternatively you can also leave the jar uncapped, covered with a cloth and rubber band.  Both methods will work but we recommend to have the lid sealed to promote more lactic acid bacteria growth which are the most favourable probiotics.
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 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 etc) and/or a tablespoon of sugar and any flavours such as herbs, ginger etc. Once you've added the juice or sugar and flavour, cover the jar tightly with an air tight lid and leave it on the counter an additional 12 to 24 hours until it is fizzy and flavoured as you like it.  Then drink, or refrigerate to slow down ferment.

Caution: Coconut water kefir may become very fizzy so be careful when opening lid after fermentation  

We recommend consuming one glass per day for health benefits

Grains need to be kept refrigerated (for up to two week in fridge or up to two years in freezer) when you are not fermenting.  Please note that the grains will take a few batches before returning to original potency. The decanted coconut water kefir can be kept in refrigerator for up to two weeks
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.