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Coconut Water Kefir

Making your own coconut water kefir is easy, fun and great for your gut! It's brimming with beautiful probiotics that will nourish your tummy and it tastes delicious too. It's a great alternative to milk kefir and makes for a wonderful alternative to fizzy drinks.

How can I use coconut kefir?

Coconut kefir can be enjoyed as a refreshingly-tangy-fizzy-probiotic drink on its own or flavored with your favourite fruits. It can be used as a sauerkraut starter or to make other gut loving fermented vegetables. It's wonderful for fermenting fruits (think cultured bananas or fermented dates) as well as juices, nuts and seeds (hello cultured cheesecake).

Fermenting takes your nutrition to a whole new level. It also reduces the natural sugar content found in fruits (& vegetables) which enables those who are keeping their carbs on the lower end to take advantage of the nutrition found in these foods without the sugar.

Whilst you can certainly make fermented foods without a starter culture (using salt, lemon, apple cider vinegar or whey) as I did for many years and actually still do! But I also love using Kultured Wellness cultures.

Here's why: The following exert has been taken from the Kultured Wellness online gut program. I am not affiliated with this company, I simply just love their product and want to spread this love.

Why Kultured Wellness cultures?

Our cultures offer a therapeutic-grade probiotic potency, 27 Billion CFU (Colony Forming Unit)/cup for Kefir and 41 Billion CFU/cup for Yoghurt. The clean and pure probiotic bacteria strains made as a “controlled ferment” make them ideal for people who have trouble with gut sensitivities. They are also D-Lactate free to benefit people with issues such as MTHFR (Methylene tetrahydrofolate reductase), liver and detox problems.
In comparison, “wild ferments” such as kefir grains and kombucha often include unknown bacteria strains that may be harmful to the gut and digestion. The potency is often very low, and generally high in yeast. Wild fermented kefir naturally contains histamines and tyramine; both are associated with migraines and linked with mental health complications. Sugar is also typically added post-ferment for kombucha.
Probiotic sachets and capsules contain very little variety of good bacteria with low CFU count. They are usually made with maltodextrin (food additive) base which includes GMOs, gluten, corn, soy or milk for bacteria growth media. It also is often high in lactic acid bacteria-forming strains which contribute to inflammation and histamine responses in the body. They also typically contain fillers and a capsule which may contain synthetic additives. They often don’t contain prebiotics, making it difficult for probiotics to colonize in the digestive tract easily.

Click here to find out more about the Kultured Wellness cultures.

Making Your Own Coconut kefir



  1. Add the coconut water kefir starter culture and coconut water to a large clean glass jar. Make sure there is a little room between the liquid and the top of the jar to allow for expansion.

  2. Pop on the lid and leave on the bench to ferment for 24-48 hours. The kefir should be tangy and fizzy with no detectable sweetness.

  3. Once the kefir is ready, put 1/2 cup aside for your next batch. When you are ready rinse and repeat. Store your kefir in the fridge.

Note: Depending on your climate, fermenting times will vary. Warmer weather makes the fermentation process quicker whilst cooler weather will slow it down. A key indicator that your kefir is ready is the taste. It should not taste sweet.

The following clip will explain everything you need to know about making Kultured Wellness coconut kefir.



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