Cinnamon coconut water kefir is one of the easiest recipe that will improve your overall health. Coconut water aids in dealing with blood sugar problems, low energy, excess weight, sugar craving and digestive problems.
It is a fermented drink loaded with beneficial bacteria, enzymes, vitamins and minerals essential for both digestive and immune system.
The cinnamon coconut kefir is really easy to make, especially if you have some young Thai coconuts on hand. Their outer shell is white. If you have no Thai coconuts available, use high quality coconut water to make some kefir.
Ferment your coconut water with kefir bacteria cultures to get a bubbly, tangy drink. It will heal your digestive system, cut you sugar cravings, detoxify your body, stimulate and regulate your endocrine system and strengthen your immunity.
Cinnamon Coconut Water Kefir
Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free (enough for 1-quart)
Ingredients:
- 4 cups young coconut water (use 3-4 young coconuts)
- 3 tbsp rehydrated water kefir grains (1 packet of kefir starter)
- 1 cinnamon stick
- 1-Quart sterilized glass jar (with a lid)
Method:
1. Pour the room temperature coconut water into the glass jar. Add the kefir grains and the cinnamon stick. You can also leave the cinnamon stick out and add it during a second ferment if using kefir grains instead of the kefir starter. If using the kefir starter, warm the coconut water to 92 degrees F. and pour into the glass jar. Stir in the kefir starter with a large spoon, add cinnamon stick, and cover the jar loosely with the lid.
2. Let the coconut kefir set at room temperature for 24-48 hours. The coconut kefir is ready when it turns milky white or cloudy, 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 or cloudy 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. If you didn’t add the cinnamon to the first ferment you can add the cinnamon stick now after you strain out the water kefir grains and do a second ferment for 1 day.
3. If you are using the water kefir grains, once you strain them out of the coconut water kefir, you need to store the grains in sugar water made with ¼ cup of organic sugar and 1 quart of pure spring water in a covered container until you’re ready to make another batch of coconut water 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.
