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  • Approximately 2 tablespoons fresh kefir grains or a packet of vegan kefir starter
  • Approximately 3 cups coconut water

Make It Happen: 

  • Begin with room temperature coconut water. If the water is cold, heat it very briefly in a saucepan until it becomes warm (not hot) to the touch.
  • If you are using a packet of dry vegan kefir starter (available from Body Ecology) place the coconut water and kefir starter in a blender and process briefly. Transfer the liquid to a glass jar. If you are using fresh grains, put the grains and the coconut water together in a glass jar with out blending.
  • Put a lid on the jar. Allow it to sit on the counter for eight to 24 hours.
  • Kefir is ready when it is slightly effervescent, tastes slightly sour, and is slightly viscous. Finished kefir can be stored in the refrigerator and will last for weeks. It will continue to ferment, but at a much slower rate.

For more info: Check out this complete overview on working with kefir.

Recipe from Raw Bay Area. Photo by Shannalee|FoodLovesWriting/Flickr.


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