Do you love coconut water? And kombucha? Did you know you can combine the two to make coconut water kombucha without tea? It’s the best fermented drink I have ever had. It’s deliciously refreshing, fizzy with a mild coconut flavour.
You know that I love fermented foods! I eat them almost daily to nourish my body. Fermented foods are chock-full of probiotics and enzymes. They can heal your gut and keep it healthy, boost your immune system and much more.
I also love to experiment. I’m always looking for something new to ferment. It’s fun and that’s how this coconut water kombucha came about.
About a few weeks ago, I entered a competition for Cocobella and I WON. I won 3 months supply of their coconut water, one week supply of coconut yoghurt and other little bits and pieces. How bloody amazing! All I had to do was submit a recipe I created using their coconut yoghurt.
So, I had all this coconut water and I didn’t know what to do with it. I don’t actually like the taste of coconut water on it’s own. The only way I can have it is in a smoothie or fermented. I couldn’t ferment it because I didn’t have the grains or starter to make kefir. That’s when I thought of using coconut water instead of tea to brew kombucha. I have a scoby hotel so I could afford to experiment.
And it was a SUCCESS! So delicious, bubbly and refreshing. Coconut water kombucha is my new go-to fermented drink.
Important facts before we jump to the recipe.
- Coconut water ferments much quicker than tea based kombucha so taste it regularly until it reaches your liking. The timing will vary depending on weather, but it usually takes 4-7 days for my batches.
- Coconut water kombucha is more prone to mold so make sure you use enough strong starter tea and a healthy Scoby. If mold develops, throw everything away.
- I don’t recommend reusing the same scoby to make normal tea based kombucha but you can use it for more coconut water kombucha and other experiments.
- Coconut water has enough sugar for the bacteria to feed on during fermentation so you need not to add sugar.
- You can do a second ferment using the same method as tea based kombucha.
- 1 Litre coconut water
- 1-2 cups starter (strong unflavoured kombucha)
- 1 scoby
- Pour coconut water into a sterilised glass jar. Add the starter and scoby.
- Cover with a clean cloth secured with a rubber band. The cloth keeps dust, mold, and flies out.
- How long you let it ferment depends on the temperature. It's quite cold in Melbourne so I place my kombucha in the cupboard above my stove and my batches are ready within 4-7 days.
- Keep in mind that coconut water kombucha ferments faster than tea based kombucha. Taste the kombucha every couple of days from the 4th day until it reaches your preferred taste.
- Once the tea is fermented to your taste, transfer to glass bottles and keep refrigerated. Remember to reserve some of the kombucha for your next batch of coconut water kombucha.
- You can also do a second ferment (2F) using the same method as tea based kombucha.