Comments on: Coconut Water Kefir Recipe

By: Jamie Larrison

Jamie Larrison — Wed, 17 Jan 2024 06:44:54 +0000

In reply to Kathleen. Once the grains are removed, you may add flavors for a second fermentation or drink plain. See notes for a link to flavor options and instructions for a second ferment.

By: Kathleen

Kathleen — Wed, 25 Oct 2023 15:57:24 +0000

Would you add ginger or another flavoring at the beginning, or after 24 hrs.?
I started some yesterday, without ginger, and it has tiny bubbles this morning.
Thank you.

By: Jamie Larrison

Jamie Larrison — Wed, 02 Aug 2023 18:03:50 +0000

In reply to Norm. Coconut milk may negatively effect the fermentation process. Sugar however is necessary for the microbes to feed on and after fermentation little to none remains in the water kefir. Longer ferments use up more of the sugar, which is why they taste tangy when done. For example, in yogurt making the yogurt cultures feed on the naturally occuring lactose sugars in the milk in order to ferment and turn it into yogurt. Coconut water has naturally occuring sugars to feed the kefir cultures but added sugars help to create more probiotics and needs a longer ferment time to process out the sugar.

By: Norm

Norm — Wed, 02 Aug 2023 10:36:40 +0000

I gave you 4 stars because you mentioned ‘Sugar’.
Add some natural, organic and unsweetened coconut milk, instead and you got 5 stars 😉

By: Lindsay

Lindsay — Sat, 10 Dec 2022 20:27:01 +0000

Hi, someone gave me “coconut water kefir grains.” Can I use them with regular water to make kefir water? Or are they only effective with coconut water?

By: Jamie Larrison

Jamie Larrison — Sat, 02 Jul 2022 20:03:21 +0000

In reply to Roy Data.

It should work but let us know if you try it! Here are the instructions for doing a double ferment with juice. https://comments.wellnessmama.com/recipes/water-kefir/

By: Roy Data

Roy Data — Mon, 20 Jun 2022 18:11:16 +0000

If we have a first ferment with normal water, can coconut water be successful used with the second ferment?

By: Zelda

Zelda — Tue, 11 May 2021 12:53:35 +0000

Hi Katie A weird thing happened to my kefir
I followed you friend Hannah s Coconut Water kefir
Exactly. I used a 1/4 cup of sugar on Sunday. This is what I did
Strained my kefir grains at about 11 o clock on Sunday 9 th May then followed Hannah a recipe using coconut water. I let it rest from Sunday until now Tues 11th at 2.30. Not even 48 hrs later.
My kefir water turned into Slime. I could not even strain the kefir grains from it through a muslin cloth or dig. It looks like most of the kefir grains are dissolved or dissolving????
I ve never seen this happen before. I have made coconut water kefir before.
I’m blown away!!
Can you tell me what the reason for this???

By: Katie Wells

Katie Wells — Tue, 05 Jan 2021 01:07:33 +0000

In reply to Agata. I rested mine in the fridge with a lid

By: Agata

Agata — Fri, 18 Dec 2020 20:59:04 +0000

Hello there,
I am very excited for my first bubbly coconut water kefir. I only have one questions in relation to this part:
“we recommend resting them every few batches in sugar water.”
When I rest my grains in sugar water, do I rest them in an air tight jar and do I keep the jar in the fridge or room temperature?
Thank you

By: Donna

Donna — Sun, 28 Jul 2019 05:02:49 +0000

Hi Katie
I purchased some grains from local health shop, refrigerated. I am concerned as there is yeastlike looking grains in top. Smells fermented. Is this normal? I’m worried about mould but it doesn’t look like mould it looks like yeast?? Can you advise. Should I scoop them off and use the liquid? I’m struggling to find information on this problem.
Many thanks

By: Terri

Terri — Fri, 14 Dec 2018 18:18:36 +0000

I’m a bit confused. In your article you state I can lower the amount of added sugar 25% IF I use coconut water. But in the ingredients, you show with coconut water, I can choose to eliminate all the added sugars. Please clarify. Thank you.

By: Heather

Heather — Mon, 22 Oct 2018 17:10:53 +0000

I made an unfortunate mistake while following your directions. I read the cap instructions & interpreted them to mean my glass bottle’s cap could be used to seal the jar. This worked just fine for my newly rehydrated grains first batch but on the second round the more active grains blew the bottle to pieces all over my kitchen. There was glass embedded in cupboards across the kitchen & a dent in my stove to name just a few things!! God kept myself & 3 kids out of the kitchen during the terrifying blast. It would have definitely caused some serious injuries if we had been in the room during it. Soooo if you could, please help others learn from my mistake & put a warning near the cap instructions that the fermentation process does create pressure & if not released can become a serious safety issue. I feel so dumb for not knowing this, but i guess a combo of mom brain & inexperience with fermenting led to this. Thanks for all you do!

By: Kacey

Kacey — Thu, 28 Jun 2018 05:10:35 +0000

I would love to recreate one of my favorite coconut water kefir drinks. But it has stevia and Apple cider vinegar. Could I add these to this recipe, and if so, when and how?

By: Christine

Christine — Tue, 19 Jun 2018 18:40:20 +0000

If bad bacteria supposedly feed on sugar, then isn’t using sugar to feed this bacteria denoting that it’s bad bacteria within the kefir grains? I’m so confused. A lot of health experts say, “bad bacteria thrive on sugar!” then why are we drinking probiotics that are using sugar to fuel said bacteria? Any clarification would be so helpful.

By: Katie

Katie — Tue, 05 Jun 2018 00:52:50 +0000

Hi, I’d like to make add ginger. When should I add it? Does the second fermentation take place in the bottles or the initial jar?

By: Liz

Liz — Tue, 03 Apr 2018 02:50:28 +0000

I have been making regular water kefir the last few weeks with no problem. It’s been coming out perfectly. I tried this recipe, and it came out with a white film on top, and a yeasty smell, so I threw out the batch of coconut water kefir. I brewed for 48 hours, and only put one teaspoon of sugar in each jar, because I have a food sensitivity to cane sugar (I know the grains eat most of the sugar, but I wanted to use as little as possible). I missed the part that said to only brew for 24 hours if you omit the sugar. Do I need to throw out my grains and get new ones? I don’t know if it was just yeast or mold? I found this information on another site “If mold does develop, immediately toss the entire batch, including the water kefir grains. Do not try to salvage a moldy batch, even if you do not see mold on the water kefir grains themselves. Doing so may be dangerous to your health. Obtain a new set of water kefir grains, clean the jar thoroughly, and try again another day.” Thanks!

By: Natasha

Natasha — Wed, 28 Mar 2018 03:25:49 +0000

Hi, This sounds delicious. I was wondering how long would it last?

By: Layla

Layla — Mon, 12 Feb 2018 12:42:56 +0000

In reply to Connie. I personally do not like too much yeast or white film on top. When that happens, I rinse my grains and make sure the cups you’re using to ferment are as clean as possible, and ferment for less time like 12 hours instead of 24

By: Connie

Connie — Fri, 09 Feb 2018 18:13:35 +0000

Did a little more research and the white film is kahm yeast, Is it drinkable or do I throw it away. Still not sure after all of the reading. I think it is okay, just skim as much as I can.
Would like some confirmation on this.
Thanks
Connie