We’re popping bottles of this coconut water kefir from plant-based chef and coconut queen Meredith Baird, thanks to this simple summer-ready recipe. If you’re a fan of kombucha and its benefits but haven’t gotten into kefir yet, we’re pleased to make the introduction. This fizzy fermented beverage is loaded with probiotics, tastes delicious (think coconut champagne) and can be flavored any way your heart desires. The coconut water base also makes this a super hydrating bev to toss back.

We learned how to make this recipe during our recent Instagram Live from Meredith’s home kitchen here in Venice. Meredith is our go-to gal for all things coconut, from vegan sushi rolls to Nucifera coconut body butter – both staples in our homes, just as this recipe is destined to be…

Making water kefir is simple, and requires a very short fermentation time. All you need is to purchase water kefir grains, activate the grains in a sugar water solution, ferment, and flavor for a secondary ferment if desired. The flavor profile of this recipe is bright and full of citrus and ginger, but feel free to add any flavor to the second ferment that you would like. You can add fresh or dried fruit, fruit juices, spices etc. it is an opportunity to be creative.

It should be noted that the older the grains are, the more strength and effervescence they will have. If you don’t have a bubbly drink the first go around- no worries, just keep making it! I like to bump up the CO2 with a soda maker if the bubbles aren’t strong enough.

How To Make Coconut Water Kefir
Serves 4


4 cups coconut water (raw is best, but pasteurized coconut water will work as well)
Or 1/4 cup organic cane or coconut sugar dissolved in 3-4 cups filtered water
1/4 cup activated water kefir grains*


*TO ACTIVATE GRAINS: Dissolve 1/4 cup sugar crystals in 3–4 cups hot water. Let water cool before adding the grains. Allow to sit at room temperature for 3–4 days until the grains become translucent and plump and look lively. Strain out sugar water using a non-metal strainer. The grains are now ready to be used immediately. Between fermentations, feed the grains with the strained sugar water mixture; this keeps them alive and thriving. The grains will multiply over time, so there will always be a fresh batch to brew.

TO MAKE THE KEFIR: Pour coconut water or sugar water into a glass jar. Add activated grains and stir with a non-metal spatula. Cover jar to prevent contamination and allow mixture to brew at room temperature for 24–48 hours. Once kefir is fermented, pour through a plastic sieve to strainer. Store kefir in a glass jar at room temperature or in the refrigerator to keep chilled. It is now ready to be flavored and served, or flavored and taken through secondary fermentation.

Second Ferment (optional):

Add 2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon grated ginger
1 tablespoon honey (optional)
A few drops of liquid stevia to taste (optional)

To make a more effervescent kefir, you will want to take your brew through secondary fermentation. This is where the kefir is fermented in a sealed jar to trap the CO2 produced.

Pour kefir plus cider vinegar, lemon juice, ginger, honey and stevia into a sealed swing top glass jar. Grolsch style bottles work best. Ferment at room temperature for around 48 hours. Chill and serve.

Grab more coconut recipe inspiration from Meredith here.

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