Probiotic Coconut Kefir Water Recipe – Gut Health Super Tonic


This delicious alternative to kombucha is my new favourite probiotic drink. Made with kefir yoghurt cultures, it packs a punch with 12 different strains of live probiotic cultures making it perfect for anyone taking their digestive health seriously. Kefir is much stronger than basic probiotic yoghurt.

Holistic cooking tip – kefir cultures give the coconut water a delicious tangy flavor and it tastes great as a drink on its own or as a zingy addition to smoothies.

To learn more about the health benefits of kefir and kefir yoghurt, check out my Superfoods Bible.


1 sachet of kefir yoghurt cultures

2 cartons of coconut water – or fresh coconuts if you have access

Note: Some kefir cultures like the one I’ve used (featured below) can be very expensive but I have looked around online and you can get much cheaper than this one which was $55 for 6 sachets. The idea is you are supposed to be able to use some of your old yoghurt or drink to start a new batch so you get more than 6 batches out of it but when I did this the yoghurt just went off really fast so I’m not so sure thats a good idea unless you make a new jar of it every day. Whichever starter you use just be sure to buy it from a reliable source as I wouldn’t want to eat live cultures that are not what they are supposed to be.

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  1. Warm up the coconut water in a large pot until just warm but not hot.
  2. Pour the coconut water into an airtight container, jar or yoghurt maker and ad the kefir cultures.
  3. Whisk briskly to thoroughly mix it in, seal the container or jar and leave in a warm spot for 36 hours – this is longer than you leave the kefir when you are making it with milk as it takes a bit longer to get started with coconut water but don’t worry it will not go off while it is fermenting. The coconut water will usually have a small amount of foam on the top and turn milky when ready.
  4. Place in the fridge to store for up to 1 week.

Note: Try not to bump or disturb the coconut water while it is fermenting.


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