young green coconuts to make coconut water kefir

Coconut Water Kefir

Coconut water kefir is a bubbly, delicious drink made from probiotic bacteria and healthy yeast that ferment the sugar in the coconut water. 
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Prep Time: 15 minutes
Fermenting Time: 2 days
Total Time: 2 days 15 minutes
Course: Beverage
Cuisine: Fermented, GAPS, Paleo, Raw Vegan, Vegan
Servings: 4 servings
Calories: 45kcal




  • Sterilize all your equipment, especially your jars.
  • Carefully open coconuts using a cleaver or hatchet, conserving the water. (How-to video here)
  • Conserve the young coconut spoonmeat inside and use for Cultured Coconut Pudding (recipe below), smoothies or desserts.
  • Heat the coconut water to about 90 degrees.
  • Add kefir grains and stir in thoroughly; they won't dissolve.
  • Pour the inoculated water into a sterile jar and either cap loosely or place the airlock lid.
  • Ferment at 72-75 degrees F for 36-48 hours. In the summer, this could mean your countertop. In winter, the top of the fridge. Avoid agitating the jar.
  • The water will get milky white and usually a bit of bubbles will form on top. The taste should be slightly tart and tangy with only a little of the original sweetness.
  • Refrigerate after fermentation. It will continue to ferment, but the process will be much slower. Will last about a week.
  • Save 1/4 cup from each batch (including the kefir grains, if using) to inoculate the next quart of kefir, instead of using a new packet. (Or save 1/2 cup to make 1/2 gallon, or 1 cup to make 1 gallon)
  • This procedure can be repeated up to 7 times. Inoculate a new batch within 3 days of removing culture from the previous batch.
  • Stir in crushed fruit if you wish, and enjoy with meals and before bed to restore your digestive health.


Calories: 45kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 248mg | Potassium: 591mg | Fiber: 3g | Sugar: 6g | Vitamin C: 5.7mg | Calcium: 57mg | Iron: 0.7mg
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