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Jar of pineapple kefir bubbling away on the kitchen bench

Pineapple Coconut Water Kefir

Naturopath Lauren Glucina
In this second ferment, you'll be infusing some lovely flavour into your kefir.
5 from 1 vote
Course Ferment
Cuisine Healthy, Vegan
Servings 1 litre

Ingredients
  

  • ½ cup water kefir grains
  • ¼ cup sugar
  • Just under 1 litre of coconut water
  • 1 organic Medjool date
  • ½ cup organic pineapple chopped

Instructions
 

  • Once you have a good half a cup of grains, you can now make up a flavoured coconut water kefir.
  • In a one litre jar, dissolve ¼ cup sugar in a few inches of boiling water, then add cold coconut water – leave some room at the top as you’ll need to add the grains and fruit next. Note – the coconut water naturally contains sugar – if you wanted to use filtered water instead, use ½ cup of added sugar.
  • After adding the grains, pop in the chopped pineapple and a date, cover with a paper towel and leave to culture 48 hours.
  • After 48 hours, you’ll notice the mixture is well and truly carbonated, and the sugar content will have been greatly reduced. It may look a little cloudy, and should taste slightly sweet, slightly sour. Decant the kefir into a glass bottle, taking care to use plastic sieves/funnels. Discard the fruit and date, but keep the kefir grains for your next batch. Store in the fridge for a few days and enjoy.

Notes

Don’t stop at pineapple – there are so many gorgeous flavours to experiment with – try berry, ginger, orange… even vanilla bean.
Tried this recipe?Let us know how it was!