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Add 2 cups of coconut water, or more, into a glass jar.
Add 2 tablespoons of water kefir grains. You can add more grains if you want to speed-up the fermentation process (I add about 6 tablespoons, and get plenty of fizz after 2 days of fermentation).
Cover with a coffee filter or cloth secured with an elastic. Let sit for 24 – 48 hours, the coconut water kefir will be a little fizzy with a slightly tangy flavor.
For a sweeter drink, after 1-2 days of fermentation, you can add a few dried figs (3-6), cover again with a cloth, and ferment for another day or until the figs float at the top of your jar. Filter your coconut water in a bowl to remove the kefir beads.
Store your kefir beads in the fridge in an airtight jar with filtered water and some sugar. Transfer your coconut water kefir in an airtight jar and store in your fridge. It will keep a few weeks.