DIY Cinnamon Coconut Water Kefir
Cinnamon Coconut Water Kefir
Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free
Makes 1-quart
4 cups young coconut water—use 3-4 young coconuts
3 tablespoons rehydrated water kefir grains or 1 packet of kefir starter
1-Quart sterilized glass jar with lid
1 cinnamon stick ( my favorite cinnamon sticks)
1. Bring the coconut water to 92˚ F (32˚ C) temperature and pour it into the glass jar. Stir in either the kefir grains or kefir starter into the coconut water with a wooden spoon, add cinnamon stick, and cover jar loosely with the lid.
2. Let coconut water kefir set at room temperature for 24-48 hours. Coconut water kefir is ready when it turns milky white, fizzy, and tastes tangy. After 24 hours, pour a small amount of kefir into a glass and taste. If the kefir is fizzy, milky white and you like the taste of the kefir, strain out the kefir grains and cinnamon stick, then place the kefir in the refrigerator for up to 7—14 days.
3. If you are using the water kefir grains, once you strain them out of the coconut kefir, you need to store the grains in sugar water made with ¼ cup of organic sugar and 1 quart of pure spring water until you’re ready to make another batch of kefir.
4. If using the kefir starter, you can remove ¼ cup of the coconut kefir and add to another 4 cups of coconut water to make a new batch.
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