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This coconut water kefir recipe is the ultimate drink to relieve dehydration and bloating. Low in calories and rich in potassium, coconut water is not only a wonderful tool to stay hydrated but it is also a delicious way to help reduce bloating and swelling/edema in hot weather. It contains less sugar and sodium than sports drinks but is significantly higher in potassium making it a delicious solution. Coconut water also helps restore blood sugar levels more quickly than sports drinks. When purchasing coconut water, ensure it is 100% pure coconut water and has no added sugar. Who knew that this scrumptious elixir also had so many health benefits? Watermelon is over 90% water, and is abundant in lycopene which gives it the deep red color and also protects our cells from sun damage, and improves complexion. It is also high in antioxidants and is full of vitamins and minerals to help fight inflammation. 

Tropical Cocomelon Recipe

Fermenting Coconut Water is different that just making straight water kefir. The beauty of it is that you don’t add any sugar to the ferment. The water kefir grains eat up all of the natural sugars in the coconut water and produces a lovely, extra low sugar, fermented product that is brimming with live probiotics and a high concentration of potassium to replace electrolytes!

First Ferment

MAKES: about 4 cups

INGREDIENTS:

4 cups 100% pure coconut water

1/4 cup water kefir grains

INSTRUCTIONS:

  • Stir together and leave in a warm place for 24 hours
  • After 24 hours it is fermented and ready to start the second ferment to make it fizzy or can be added directly to smoothies as is.

Second Ferment

MAKES: about 4 cups:

INGREDIENTS:

4 cups first ferment coconut water
1/2 cup watermelon (blended works best)
Squeeze of lime
Optional: 1 teaspoon honey or agave syrup or a sprig of mint
INSTRUCTIONS
  • Make the first ferment and leave the jar in a warm place for 24-48 hours.
  • Strain the grains and add the ingredients to the green swivel top bottle with the first ferment water kefir.
  • Seal up the green swivel top bottle and leave it in a warm place for 24 hours for the second ferment.
  • Open slowly, strain and enjoy!

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