Strawberry-Coconut Kefir

Publish date:

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.


Chocolate Passion

Five reasons to get all steamed up about chocolate-followed by decadent recipes with no gluten and all-natural sweeteners