Strawberry-Coconut Kefir


Makes 1 quart (4 servings)
Kefir, a fermented, lightly fizzy beverage, is traditionally made with milk. This version combines strawberries with coconut water for a sweet, refreshing, dairy-free alternative. We use kefir grains, available online at, or at some large natural foods markets. If you love fruity, fizzy drinks, it's worth the time investment.


3 cups coconut water
1 package hydrated kefir grains
1/2 cup macerated strawberries (or 1/2 cup noncitrus fruit juice)

  1. Combine coconut water and kefir grains in quart jar. Cover with a piece of muslin or paper towel secured with a rubber band, and let stand 48 hours. (Do not seal jar with lid, as mixture becomes very fizzy and can explode.)
  2. Using a plastic strainer or cheesecloth, strain liquid into clean jar. Stir in macerated strawberries or fruit juice. (After straining out kefir grains, rinse them with clear water, place in a separate jar, and cover with another 3 cups coconut water to keep continually brewing kefir on hand.)
  3. Serve strawberry coconut kefir immediately; or for a fizzier drink, transfer strawberry coconut kefir to a plastic bottle, seal top, and let ferment for an additional 12-24 hours. (Do not do the secondary fermentation in glass, since mixture can get very fizzy and may explode.)

per serving: 40 cal; 1g pro; 0g total fat (0g sat fat); 9g carb; 0mg chol; 190mg sod; 2g fiber; 6g sugars

See more fermented recipes: 5 Steps to Successful Fermentation



Coconut Ice Cream with Blackberry Coulis

This creamy, dairy-free alternative to ice cream is rich in antibacterial and antiviral coconut. The berries in the coulis-a traditional fruit sauce-are high in fiber and healing antioxidants. You can use any type of berry you prefer, or substitute cherries and vanilla for the blackberries and mint.