Cinnamon coconut water kefir is one of the easiest beverages to make for vibrant health. If you’re dealing with low energy, blood sugar issues, excess weight, sugar cravings, and digestive issues, coconut kefir will help you heal. This wonderful fermented beverage is rich in beneficial bacteria, enzymes, vitamins, and minerals that are crucial for digestive and immune system health.
I love making both raw milk kefir and coconut water kefir. I also like using nut and seed milks like walnut, coconut milk, or pecan to make different types of kefir and they are all delicious! Coconut water kefir is one of my favorite healing beverages because it tastes so refreshing and light. This kefir is perfect for anyone who can’t enjoy milk kefirs. When I took the Alcat test and found out I couldn’t have dairy for 6 months, I consumed a lot of coconut water and coconut milk kefir and it really helped me feel so much better!
Cinnamon coconut water kefir is easy to make especially if you have access to young Thai coconuts. These coconuts have a white outer shell. If you can’t find young coconuts in your area, you can use high quality raw coconut water to make your kefir. This is the brand I use when I can’t find young coconuts in the store. Once you get your coconut water, you will ferment it with kefir bacteria cultures to create a bubbly, tangy drink that will help heal your digestive system, cut sugar cravings, detoxify your body, support your endocrine system, and strengthen your immune system.
How to Open Young Coconuts
- Place one of your coconuts on a towel and turn on its side so that the pointed end faces your knife hand. Use the knife to saw the pointed top down until you see the light brown inner husk.
- Set the coconut up on its flat bottom and use the edge of the knife to poke an opening in the brown husk. Cut open a hole and pour water into a sterilized glass jar. Scoop out the white meat with the back of a large spoon and freeze meat in airtight containers to use in other recipes.
Here are two good videos to show you how to open a coconut. The first video uses a large butter knife to open the coconut. The second video uses a cleaver to open the coconut. See which method you prefer when you click on the video links.
My recipe today is a simple twist on the basic coconut water kefir recipe. I added a cinnamon stick to the recipe to create a delightful cinnamon flavored coconut water kefir. Ceylon Cinnamon has some fantastic health benefits so adding it to your kefir will create an even more powerful healing drink.
If you want to try some more of my fermented recipes, please check out my yummy pomegranate pineapple water kefir and purple cabbage and apple sauerkraut. Click the links below to see the recipes.
Also check out these tasty recipes to help with pain relief, fighting inflammation, and helping you avoid catching a cold or the flu.
Click on recipe titles to see the recipes!
Have you ever tried making your own coconut water kefir? Please contribute to the conversion by leaving a comment.
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Cinnamon Coconut Water Kefir
Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free
4 cups young coconut water—use 3-4 young coconuts or packaged unsweetened coconut water (This is the brand of coconut water I like)
1-Quart sterilized glass jar with lid
1 Ceylon cinnamon stick (my favorite cinnamon sticks)
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 coconut water kefir set at room temperature for 24-48 hours. Coconut water 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. I usually just use the kefir grains to make another batch of coconut water kefir right away. If you don’t want to do this, the water kefir grains can stay in the refrigerator for several weeks and up to 1 month in the sugar water.
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.