Homemade Coconut Kefir is easy. Your starter will arrive in liquid form in a simple sachet. Add it to 2 litres of coconut water. The better the quality of the water, the better the end result for your body.
Leave it on your bench top for 48 hours away from direct sunlight. This is when the fermentation occurs, the probiotics feed on the sugar in the water and leave you with bubbly, lovely, probiotic-‐rich coconut kefir. Store it for up to 3-‐6 months in your fridge.
Before you finish drinking the first batch, keep a cup aside. This can be used to make another delicious batch. Pour it into 2 more litres of coconut water, and repeat the above process. Presto -‐ you’ve just made yourself another 2 litres of coconut kefir. You can keep going until you’ve made a total of 10 litres.
In your smoothie, porridge, chia bowl or cheesecake!
Please note that posting day for live cultures is Monday to allow time for culturing and to ensure they are not held in the postal system over the weekend. We post International as well. More info here