Coconut Kombucha

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Ingredients

Adjust Servings:
10 tea bags
3 1/2 Quarts of water
1 cup of sugar
1 SCOBY
3 cups of coconut meat

Coconut Kombucha

Cuisine:

    You may not be able to go to the beach when you want to but you can enjoy the tropical taste of coconut anytime.

    • 10 days, 1 hour, 29 minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Coconut is a wonderful flavor to add to your kombucha. Coconut may be a tropical fruit but it has become a common fresh fruit that can be found at your local grocery store. Coconut is in a hard shell that you will need to break open unless you choose the coconut flakes instead. If you use fresh, also known as the meat of the coconut, you will need to drain the milk and don’t use that part in your kombucha.

    Coconut is good alone or when you want to combine it with another flavor, such as peach. Coconut has a way that compliments other flavors when put together to provide a balance taste that blends well with the natural taste of kombucha. The results is a mild flavor that you can add more flavor to your kombucha and offer many health benefits too.

    Coconut, when consumed raw, can be used to help lose weight because coconut is high in dietary fat, the good fats that exist in fruits. Another benefit of raw coconut is the fiber that it provides. One cup of coconut shredded can provide approximately seven grams of fiber. Having enough fiber in your diet can improve bowel movements, lower blood pressure, and regulations your blood sugar levels.

    Coconut is also good for the immune system. Everyone needs a strong immune system, especially in the cold winter months when colds and flu can run everywhere. The meat of the coconut can be consumed to help build the immune system. The coconut meats contain antibacterial and antiviral agents that can work with what your body already produces to make your defense against these colds and flu even greater. Minerals, such as copper, potassium, and iron can also be found in coconut meat.

    To add coconut flavoring to your kombucha, you will first need to successfully brew your kombucha. This process can take seven days before you can add the flavoring. You can find the recipe for brewing kombucha here.

    You will need the following equipment

    * 1 pot for boiling the water and tea

    * Measuring cups and spoons

    * Large gallon sized glass jar

    * Coffee filter

    * Large rubber band

    * Funnel

    * 6 empty bottles – Soda bottles or water bottles that you can wash out thoroughly and fill back up with the kombucha and flavoring.

    Following the recipe every step of the way will ensure that your kombucha is brewed safely in the best conditions so you can feel good about drinking it.

    Steps

    1
    Done
    1 hour, 7 days

    Make Kombucha

    You will need to brew the tea in boiling water by first bringing the water to a boil and then removing it from the heat source. Add the tea bags to the boiling hot water and allow it to steep for one hour. This will not only brew it but it will allow the tea mixture to cool, otherwise, the hot boiling water could kill the bacteria in the Scoby.

    2
    Done
    15 minutes

    Prepare the Coconut

    This step could take longer, depending on how quickly you can crack open the coconut. If you have a plan, it shouldn't take but a few minutes to get it open and remove some of the meat. Once you have the coconut open, remove three cups of the coconut meat. Measure it the best that you can.

    3
    Done
    10 minutes

    Cut the Coconut

    Shred three cups of coconut into a bowl and get your empty bottles out and set them on the counter to fill.

    4
    Done
    2 minutes

    Add the Coconut

    Add approximately one half cup of shredded coconut to each empty bottle.

    5
    Done
    2 minutes

    Add the Kombucha

    Pour kombucha into each bottle filling it up to one inch from the top. Then place the cap onto the bottle

    6
    Done
    3 days

    Second fermentation

    Place the bottle in a dark place for three days where it will process through the second fermentation. During this time, check your bottles at least once a day to ensure that the carbonation doesn't expand the bottles to the point it will explode.

    7
    Done

    Place the bottles in the refrigerator or drink

    While some may choose to drink the kombucha when it is in room temperature, other's prefer it to be cold first.

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    Pear & Almond Infused Kombucha
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    Apricot and Mango Kombucha Flavoring
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    Pear & Almond Infused Kombucha

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