Coconut water provides electrolytes, minerals and superior hydration. When kefired, those benefits are magnified and this tasty quaff also helps calm candida woes with the presence of caprylic acid.
Coconut water alone does not provide enough nutrition for the grains to reproduce and frankly, we find the flavor is better when sugar is used as well.
The fermentation recipe is exactly as the one for water kefir (see above), simply substitute your favorite packaged coconut water for the filtered water. Those controlling for candida may wish to omit the sugar to prevent feeding the yeast in their gut.
Rest the grains in sugar water for 24-48 hours after every batch of coconut kefir or at least once a week to prevent grain loss over time.
One of the great things about fermentation cultures is their infinite flexibility. Water kefir grains are not only good at fermenting sugar water but also coconut water. Coconut water is already one of the most hydrating beverages on the planet, so why would you want to ferment it? Coconut is also high in caprylic acid, a known fungicide that aids candida overgrowth sufferers. Fermenting it increases the amount of caprylic acid making it a nutritious and delicious tonic for those seeking additional balance in their gut.
The process is easy; substitute coconut water for sugar water and ferment for 24-48 hours. The kefir grains will then need to be rested in regular sugar water between batches of coconut water as they need the nutrients in the sugar to thrive. Flavor the coconut water kefir with fresh mint for a palate pleasing flavor pop.
