How to make Coconut water kefir

At the age of 90, my grandmother emigrated to Hawaii. She lived out the rest of her days on the beautiful island of Maui. It seems an extraordinary move to make at such a ripe old age but if you knew her you would know that it was not out of character. She had a spontaneous and adventurous spirit and hated the idea of being tied down. Nothing pleased her more than to pack a bag and head off at the last minute on an adventure. She was the centre of our world, like the sun, we orbited her. It didn’t matter where she lived, we would have happily gone to the ends of the earth to get one of her hugs. Which is exactly what we did for the final 10 years of her life.

The last time I made it out to see her I went with my family, we stayed in a little house on the beach just up the road. It became part of our daily routine to drive to the health food store and pick up some lunch to take back to eat with her. It was on one these trips that we became obsessed with the locally made fresh coconut water kefir they stocked. Straight out of the fridge this probiotic and refreshing drink completely hit the spot, we could not go a day without drinking it. My daily lament became ‘how will I be able to make coconut water kefir when we don’t live in Hawaii!!!!!?’ Coconuts don’t grow on trees in East Devon!

Back in England I started experimenting and found that it’s perfectly possible to make this incredible drink using store bought coconut water, which gives a really good result and is delicious! On a hot sunny day (which I admit is rare) I can almost be transported back!

This is a simple drink to make but you will need real kefir grains and not a starter from a packet or powder. You will also need to make sure they are genuine water kefir grains as dairy kefir grains won’t work. There are two types of kefir grains, those that live on milk sugar lactose and those that live on sugary water. The water kefir grains are a great dairy free alternative as instead of feeding on milk they feed on a sugar solution.

In my experience it is better to add a bit of sugar, the kefir grains need this to live on which enables them to do their thing of making a probiotic rich drink. It helps to give a good flavour as otherwise it can taste very yeasty, it will also make your drink very bubbly. You can experiment and omit the sugar especially if you are on a candida diet but you will need to taste it earlier and more often to get the tanginess you like. Its important to remember that the sugar is feeding the kefir grains, not feeding you!  In between making another batch of coconut water kefir you will need to refresh the grains in sugar water as after a while coconut water will not provide the optimum environment to keep them happy and strong. It works well to have two batches on the go, one for making your drink and the other resting in a jar ready to use the next time. Adding brown sugar, molasses or rapidura sugar and possibly a dried fig will feed the grains extra minerals while they are resting. The resting solution is 1/4 cup of sugar to 1 litre of water, however this is not prescriptive and I often put resting grains in a jar with sugary water and a dried fig and they do very well.

One thing I must make clear is that you will need to burp your bottle regularly and not leave it unattended for any length of time. Use a flip-top bottle as this drink will create a lot of carbon dioxide as it ferments and  the pressure will build up which can lead to bottles exploding if you are not careful. If at all in doubt put your bottle wrapped in a tea towel in a cardboard box. I usually put my freshly decanted bottle straight in the fridge to slow the fermentation down and ensure a good flavour. This is especially wise if you live in a warm climate, during the summer or if your house is very warm. If it is not bubbling up fast enough take your bottle out of the fridge for an hour or two to ferment further but keep an eye it.

How to make coconut water kefir

Makes a one litre bottle of coconut water kefir


Large glass jar which will hold a litre of liquid

1 litre flip-top bottle

A piece of tightly woven cloth or paper towel

rubber band

wooden spoon

plastic sieve

Large bowl



1/4 cup hydrated water kefir grains

1/4 cup sugar

1 litre coconut water

  1. In a large jar add 1/4 cup of sugar.
  2. Pour coconut water into the jar and stir thoroughly to dissolve the sugar.
  3. Add 1/4 cup kefir grains to the jar of sweetened coconut water cover the jar with a piece of muslin or paper towel secured with an elastic band.
  4. leave it to sit on your counter at room temperature for about 24-48 hours. Taste it often using a plastic straw. I find that the little kefir grains will start floating up and down in the liquid, this is a good indicator that it is almost ready. Get to know how you like it, everyone is different.
  5. Strain the coconut water kefir through a plastic sieve into a bowl preferably with a spout.
  6. Decant the liquid into a flip-top bottle using a funnel. You can leave this out now for a few hours to ferment a bit longer but I have found it gives a better result if I refrigerate straight away. At this point you can also experiment with flavouring your drink with lemon, ginger or vanilla if you want.
  7. Even when it is in the fridge it is IMPORTANT to remember to burp your bottle regularly by opening the lid a bit so that pressure doesn’t build up too much.
  8. Your grains are now ready to either start the process at the beginning or to be put into a resting solution.



You can obtain Kefir grains from me by contacting me via email I will be happy to send you some depending on availability otherwise try gumtree or your local health food store.


Small Batch Ruby Sauerkraut


I have just finished the last of a delicious jar of sauerkraut which I made at a fermenting workshop. It was run by Christine McFadden who has a very sucessfull cookery school in her 17th century home in  Dorset. Christine, who is also known as the Dorset Foodie, is a very experienced cook and teacher and has written several cookery books over the years. Her teaching is very clear, precise and reliable and she imparts a lot of practical information on a wide variety of cooking techniques. She lives in Littlebredy, one of the most beautiful villages in England. It is situated between Bridport and Dorchester and lies at the head of the Bride valley. As I made my way to her class I found myself driving through a maze of tiny winding roads and was very thankful to have a sat nav, it felt like I was driving back through time. This is pure Thomas Hardy countryside, an unspoilt green and golden landscape of emerald pastures dotted with yellow buttercups and ancient hedges. Read More

Weekday Tarka Dal


Sometimes I dream of a soft buttery comforting dal, and I remember how many years ago, when my first daughter Lily was born, we moved to a part of London far away from where I had grown up. This was mostly to do with the fact that as young parents it was an area of London where we could afford to buy our first home. Back then it was the ghetto, now it is a very cool and fashionable area!

I found myself alone with a young baby in a strange part of town where I didn’t know anyone. None of my friends had even thought about settling down let alone starting a family. To keep myself busy I would go for long walks pushing the pram hoping to escape the grey and dirty streets of East London. One day I found myself in Ridly Road Market in Dalston, and it was in complete contrast. This was a vibrant and eclectic multi-cultural community selling traditional and exotic fruits and vegetables on old fashioned barrows. I would lose myself for hours wondering around in a visual and sensual rapture inhaling the smells of fresh warm bagels and spices. Read More

Ghee is Golden


Walking with my Father in the countryside as a young child was always a complete joy, sometimes he would crouch down to my height pick a Buttercup and put it under my chin to see if I liked butter. The glow from the shiny petals would reflect a golden yellow light on my skin which would mean I did! Who doesn’t? Of course as a child, I thought this was pure magic in that wondrous way that children ‘believe’. Like when my Grandmother would make the snapdragons talk in the garden by squeezing their petals together and the many times I would gather rose petals with my sister to make potions, which only worked if you truly ‘believed’ in magic. These were wonderful rituals and traditions which I passed on to my own children when they were growing up. Read More

Wild foraging and a Sea Cabbage Salad


It’s a bit overcast today which is almost a relief after five days of scorching early summer sun. We are heading home after a blissful half term break in Cornwall. It’s wild and untamed here, giving the children a lot of freedom. They can disappear for hours at a time scrambling over the rocks, exploring  the many grassy paths which lead down to the coves where they mess around skimming stones into the sea.

After our last swim we walk back to the house sandy and salty, foraging as we go for a few leaves of wild cabbage which we have been adding to our daily green juice. We pack up the house and empty the fridge and veg box to make one last meal. It’s is almost the best one! Boiled eggs, steamed asparagus, rye bread, Cornish Yarg cheese and a Wild Sea Cabbage salad. Read More

Making Kefir and a Blueberry Smoothie


Spring is in the air, the English countryside in East Devon is humming with bird song, the trees are suddenly bright with with electric green leaves unfurling from their sleepy brown branches. Blossom from the apple tree is fluttering down like flowery snow covering the ground like a carpet of petals, making everything feel brand new and fresh. There is nothing which connects me more to the here and now and with such gratitude than when England throws off her winter cloak and blesses us with a sunny day. Read More

Dill sauerkraut 


This a very simple and easy sauerkraut to make which doesn’t need any fancy equipment, it can be made in a large kilner type jar and with just a sharp knife and a cutting board. There are also only 3 ingredients, cabbage, salt and dill. Even if you omit the dill it will still be delicious. The addition of dill though gives the finished result a wonderfully clean and fresh taste which I love.

First of all do not be afraid! When I first got interested in the idea of fermenting I was quite nervous, making sauerkraut went against everything that that we are taught about health and safety. The thought of food being left on our kitchen counters for days on end at room temperature was very scary. As long as certain procedures are followed there is nothing to be afraid of. Make sure everything you use is clean. Wash hands, utensils and your jar. Straight out of the dishwasher is good. The salt to cabbage ratio is also important, 3tbs of salt to 5lbs of cabbage. You can halve this amount if you want less. Also the most important thing of all is that your cabbage stays submerged beneath the brine. Use the freshest cabbages, preferably organic. Also remember that preserving vegetables in this way has been practiced for thousands of years. Read More

Nightshades and healing psoriasis


Nightshades are a family of plants which include tomatoes, white potatoes, aubergine, peppers (all except black pepper), tobacco, goji berries and paprika. They go by the scientific name of solanaceae and includes over 2,800 plants, shrubs and trees. They all share in common alkaloids that are naturally occurring pesticides. These are thought to protect the plants from insects and viruses. It is these compounds which can cause an inflammatory response in the body, especially those who suffer from arthritis, chronic pain or psoriasis. When I first saw the list I couldn’t believe it, my favourite go to meal had always been a baked potato topped with ratatouille and melted cheese, I have often read that you are addicted to your poison, and this was never truer than in my case! Read More

Quinoa Salad

 I love this salad, I make it nearly every week. Its good to keep in your fridge if you are busy or need something delicious to take in a lunch box.

I was shown how to make it by my friend Flos. she also gave me my first batch of kefir grains, but thats another story. I remember Flos making it for her children’s birthday parties, a simple one for the kids and a more grown up one for the adults. I always thought that was so clever, just two bowls and everyone happy. Somehow in my household everyone has always wanted something different and sometimes it feels like I run a mini restaurant. One bowl meals are always a challenge here. Read More

A healthy Nutella recipe


When I was a little kid we spent a lot of time in France during our Summer holidays. This was in the 1970’s and food at this time in France tasted very different to food we were given at home in England. For a start the milk in France at that time had a very odd flavour that we didn’t like it at all. I think it must have been something to do with how they pasteurised their milk, because years later when we spent our summers in France with our own kids the milk tasted fine. The plus side of French food was that we would get to eat fresh baguette, warm from the boulangerie with unsalted butter. It seems funny to think that unsalted butter was such a novelty to us, but it was. These were simple pleasures, and the combination of the creamy unsalted butter and warm fresh bread was divine. The other thing we found incredibly exciting was the discovery of  Nutella. It was a huge treat, almost as good as Butterscotch Angel Delight. Amazingly, Nutella was something which was not available in London at that time, (my son refers to this as the olden days, much to my annoyance).  For us, Nutella was a seasonal summer time treat that you could only buy in France. Read More