Kefir is a magical drink that is produced through the fermentation of milk or coconut water that renders a powerful probiotic that can heal the body in ways you have never imagined. A few ounces of this elixir a day can provide a renewed sense of life that is unparalleled by any other beverage. Let’s take a look at a common coconut kefir recipe, the steps to ensure you make a high quality version of it, and the benefits of consuming it on a regular basis.
Source High Quality Coconut Water
One of the first things you want to do is source a high quality coconut water to make this coconut kefir recipe as potent and medicinal as possible.
For those who would like to make it from ‘scratch’, simply venture to your local grocery or health food store and secure some fresh young thai coconuts (not the mature, hard shell coconuts). The water contained within these coconuts is the primary raw ingredient in making your coconut water kefir delicious and healing to the body. If you choose this method, make sure you strain the water to remove any foreign material.
If you are unsure of your supply of young thai coconuts, or simply how you get into them to get the water, you can also purchase a high quality coconut water (typically frozen) so you don’t have to deal with the adventure of opening up a young thai coconut.
For those who need to figure out how to crack those coconuts, watch this video:
Gently Warm Coconut Water and Add Sweetener
Once you have secured your source of coconut water, your next step is to put in in a clean pot and gently warm it to about 90 degrees Fahrenheit (which will be ‘warm’ but not hot to the skin). At this time you can also add a natural sweetener (honey, coconut sugar, cane sugar) to the solution to facilitate a strong fermentation, and therefore reproduction of the friendly bacteria you are going to cultivate.
Add Probiotic Cultures to Coconut Water
The real magic in this coconut kefir recipe happens once you add your starter culture to your existing solution above, which creates an environment for the bacteria to ‘eat’ the existing sugars, which creates the fermentation process that will eventually result in a bubbly probiotic beverage that is highly bioavailable and healing to your digestive system.
Simply follow the instructions on your culture starter (simply adding it to the warmed solution above typically will suffice) and add it to the solution and stir vigorously. No coconut kefir recipe is complete without adding the culture!
Place in Airtight Container for 24-72 Hours
Your next step is to place this warmed beverage into an airtight container so it can begin to ferment and turn into a bubbly probiotic beverage that is filled with healthy strains of beneficial microflora.
Some choose glass, and others choose plastic bottles (BPA free preferably). The choice is yours, just make sure it seals properly and it sits between 72-77F to allow proper fermentation.
* At times fermentation can become so vigorous that it threatens the very casing it is in due to pressure. If using plastic bottles, you can ‘measure’ this pressure by flexing the bottles to see how tight they become with pressure. If they become very rigid, it’s a good idea to relieve some of the pressure by unscrewing the cap at that time to let some pressure off, then retightening and putting the bottle into the refrigerator to slow down the fermentation, and make it available to drink at any time. ‘Kefir bombs’ have been known to occur from vigorous fermentation left unchecked, so please ensure you monitor to avoid having kefir ‘rain’ in your kitchen!
Refrigerate and Consume
After the initial fermentation is complete, you can now place your coconut kefir in the refrigerator to slow down the process. The coconut kefir will continue to ferment, and you will want to consume in 4-7 days to avoid further fermentation and destruction of the flavour that is coconut kefir!
Congratulations! Your coconut kefir recipe is complete!