When it comes to classic, sweet, and delicious drinks, we all know Pina Coladas are amongst the favorites. Pina Coladas originated in San Juan, Puerto Rico in the 1950s. Shortly after its invention- the fruity cocktail became a staple to all vacation spots around the world.
What’s not to love about the mixture of pineapple and coconuts? Tropical and sweet, both of their flavors unite with the bubbly, tangy taste of water kefir to produce a refreshing tropical flavor. Coconut water adds a sweet and nutty taste to the kefir and pineapple’s bold tropical flavor harmonizes with the water kefirs tangy punch and lays a solid framework for the pina colada to shine in its unique sweet, juicy light.
It’s important to note that brewing homemade water kefir is almost always a two-step fermentation process. Brewing water kefir is only a one-step process for those who prefer unflavored and mostly flat water kefir. Otherwise, the steps consist of a primary fermentation and secondary fermentation.
Since this recipe is for the secondary fermentation, to make this recipe, you will need to have water kefir that has finished the primary fermentation and is ready to bottle.
This recipe makes one 16 fluid ounce bottle. Before beginning this recipe, you will want to:
10
minutes1-3 Days
This Pina Colada water kefir recipe is for one 16 fluid-ounce bottle. For a quart batch, make two bottles. To scale this recipe to a quart batch, multiply the ingredients by two or toggle the serving size up to two above. Before bottling your water kefir, remove the water kefir grains and reserve them for your next batch.
10 Oz Water Kefir from a completed primary fermentation
2 Oz Coconut Water
1/8 Cup Chopped Pineapple
1/8 Cup Frozen Coconut Chunks
16 Oz Swing Top Bottles
Measuring Spoons
Blender
Using a blender, puree the chopped pineapple, frozen coconut, and coconut water into a puree.
Add the puree to the bottle using a funnel.
Top bottle off with water kefir, leaving about 1 to 2 inches of head-space. Tightly place the cap on the bottle.
Using a funnel, slowly pour Water Kefir into the bottle, ensuring there is about one inch of headspace left from the top of the bottle. The Water Kefir may foam up as you pour so be sure to pour carefully.
Keep the bottle at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
Burp the bottle as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.
