Coconut’s Kefir’s benefits are huge. I have received several requests to share my experience with coconut kefir, which I am very happy to do. Next time I make it I will try to photograph the actual process, but today I would like to share about how it has benefited me.
What it is
Coconut kefir is made from the juice (also called coconut water) of young coconuts -not the mature coconuts with the brown hairy shell. This juice is then fermented by either using a kefir packet, or a water kefir grain. This converts the sugars in the juice into probiotics. This creates a bubbly, tasty drink that Joel and I really enjoy.
The cup on the left contains coconut kefir, the cup on the right, plain coconut water. You will notice that the kefir has a more cloudy appearance.
“Coconut water is a superfood filled with minerals, vitamins, antioxidants, amino acids, enzymes, and growth factors. It is low in fat and has only a fifth of the sugar found in most fresh fruit juices. One of the most remarkable characteristics of coconut water is its chemical profile and mineral content. The primary minerals or electrolytes in coconut water are essentially the same as those found in human blood.” Coconut Water for Health and Hydration
So by taking coconut water, and then fermenting it, you have a super-drink!
I find that kombucha not only tastes good (though I admittedly had to get used to it’s strong taste), but is helpful for me. But I have to say that coconut kefir has had much more obvious results for me. I feel really good when I drink it!
How to Make it
Like I said, I will share in another post the actual process I go through to make it. Today I will just give you a brief overview of the two methods and my experience with them.
Water Kefir Grains
You can actually make coconut kefir out of water kefir grains. You only have a one time cost of buying them (you can buy them at many places on the web), so they are much cheaper in the long run. You can also use the grains for other uses as well. However, I tried making coconut kefir using them once or twice, and I really disliked how it tasted. Granted, I could have let it fermented to0 long, or made some other mistake, so I am willing to try again! But so far my results have not been successes.
What I have had great success with is using the kefir packets . I’ve made it with both canned coconut juice and with fresh coconut juice with good results. It tastes very good, and seemed to really help me personally. To make it, I pour the juice in in a jar and add one packet of kefir. If it is canned it will take longer to ferment. If it is fresh it will just take 24-48 hours. Then you save a little portion of that batch and add it to a new jar with more coconut kefir. You can keep repeating this process of saving a bit from one batch and adding it to the next until it loses it’s fermenting power. So while the packets are expensive, you can stretch them out to a fair amount of batches. Advantages included taste and effectiveness, disadvantages include cost.
Coconut Kefir is one of the those things that I really wish I could have all the time! It is a bit spendy for us right now on our tight budget, so we just make it here and there, or when I especially need it. It’s definitely worth the cost though! We have been able to save a lot of money making it by buying our coconuts at a local Asian store. At our local health store, young coconuts cost 4 dollars per coconut At the Asian store, we can buy the same brand for about 1 dollar. That’s a huge savings, especially when you consider that you need three to four coconuts per batch!
All in all, I think that coconut kefir is a wonderful drink!