Coconut Rose Water Kefir Has More Probiotics than Kombucha, and It’s Easier to Make

Water kefir has twice as many strains of beneficial bacteria as kombucha and takes as little as 24 hours to brew


The ancient probiotic super-beverage kombucha has been all the rage since it made it’s debut in supermarkets about a decade ago.

I was hooked from the first time I tasted it thanks to the even-keeled energy boost and unprecedented clearheadedness I experienced, likely due to improved digestion.

Tired of spending a small fortune on the stuff, I learned how to brew it myself. I could brew it in my sleep now that I’ve got the hang of it, but it’s admittedly time consuming.

I never thought any other beverage could hold a candle to kombucha, until I recently tasted Kevita, a popular brand of water kefir. Somehow, this life-giving elixir tasted even more sparkly and refreshing. Not knowing how to make it myself, I’ve been back to spending my whole paycheck at Whole Foods.

Luckily, I just came across this article with a recipe for coconut rose water kefir, which is apparently even easier and faster to make than kombucha, and is loaded with more strains of good bacteria!

According to, water kefir contains ten strains of  bacteria and four strains of yeast, while the typical kombucha contains only four strains of bacteria and three strains of yeast.

While water kefir is has a greater variety of bacteria and yeast, kombucha has more enzymes and acids, which are also essential for digestion.

My thinking is the more microbes, the merrier. Fermented foods and beverages are among the most nutrient-dense foods we can put into our bodies, and the greater the variety of microorganisms, the more balanced state of health we can achieve.

Plus, it’s nice to know I can make water kefir in as little as 24 hours, while kombucha usually takes a week.

So, here’s the recipe from the book Healthy Drinks by Anna Ottosson:


1 quart unsweetened  Coconut Water

4 Tbsp Kefir Grains

2 Tbsp Rose Water

1 cinnamon stick (optional)


1. Heat the coconut water to 98.6°F, or use it at room temperature.

2. Pour the water into a large, sterilized jar and add the activated kefir grains, rose water, and a cinnamon stick.

3. Cover the jar tightly with a kitchen towel and secure it with a rubber band. Leave the jar at room temperature for 24 to 48 hours. Strain out kefir grains and save for another use.

RELATED: Kombucha Made Easy





64 responses to “Coconut Rose Water Kefir Has More Probiotics than Kombucha, and It’s Easier to Make”

  1. Terri Avatar

    Can I use my milk kefir grains or do I have to get water grains?

    1. Chris Avatar

      You will need water kefir grains

    2. Heidi Furuseth Løvhaug Avatar
      Heidi Furuseth Løvhaug

      No you can not use milk kefir grains, they are a different type. But water grains ought to be easy to come by!?

    3. Adrianna Avatar

      I converted my milk grains to water grains, there are instructions that are easily found on a Google search on how to do it.

    4. Harry Avatar

      I have used milk kefir grains successfully.
      If you have a lot of grains it is worth experimenting.

  2. Romina Avatar

    Hi, doesn’t the kefir need some form of sweet/ energy to stay alive? I remember adding sugar at a fig if you prefer no sugar.

    1. Chris Avatar

      Comes from the coconut Water

    2. Kathleen Avatar

      Coconut water, even unsweetened, has lots of sugar!

    3. Guy Ferment Avatar
      Guy Ferment

      Coconut water has a ton of sugar in it. This is a great way to lower the sugar level of coconut water and get the added benefits of probiotics!

    4. Lydia Alcock Avatar

      Coconut water is naturally chock full of sugars!

  3. Susan Avatar

    Making Kombucha is not that time consuming. And where is this Rose Water Kefir? All I see is a link to make water kefir but don’t see anything about a rose flavoring.

    1. Susie Avatar

      It includes 2 Tbsp Rose Water

    2. Chris Avatar

      That’s the rose water, or you can add fruit instead for flavour

  4. Sandy Duncan Avatar
    Sandy Duncan

    Do you use the same kind of kefir grains as you would for milk kefir? If not, where can we get the correct grains?

  5. Sanda Avatar

    I have been enjoying Kevita
    for several weeks since they started carrying it at my local Grocery Outlet.

  6. Leola Tanner Avatar
    Leola Tanner


  7. Ann-maree Avatar

    Do you strain out the grains before or after you remove the grains? And is this mix the same or similar to the kaboucha.
    Does it produce Scooby?
    Where do u get kefir grains & do u just soak them to activate them?

  8. Ann-maree Avatar

    Do you strain out the grains before or after you remove the grains? And is this mix the same or similar to the kaboucha.
    Does it produce Scooby?
    Where do u get kefir grains & do u just soak them to activate them? I’m in Australia Victoria BENDIGO

    1. Alice Avatar

      The grains can be small, so when you remove them, you will also need to strain out the stragglers, after. It is similar to kombucha, but the kefir grains are now like the scoby. You will not get a new scoby, you will get larger and multiple new kefir grains. You should activate the grains by running one or two batches with them, that includes clean water, sugar, and maybe a touch of dark molasses. Recipes for specifics can be found online.

  9. Lee Ann Avatar
    Lee Ann

    Where do you get the Kefir grains and rose water?

    1. Susan Avatar

      Amazon has both.

    2. Megan H Avatar
      Megan H

      I found both at Whole Foods

  10. Dolly Avatar

    Thinking i might have to try this. I’m guessing the kefir gets it’s sugar from the coconut water? Is activated grains when u add sugar n water n soak for a few days?
    For people asking milk n water grains r different. Do a search online for purchase plenty of suppliers out there. I was lucky enough to get some for free from a local fb free stuff site. U could probably ask as it grows quickly when used right n doubles in quantity almost daily.

  11. ka Avatar

    I hope the author takes the time to respond to the above questions. There are others who would like the answers 😉

    1. Alex Avatar

      If you go back and read the answers to the questions you will find that several people have asked the same things over and over and people have responded to the questions. They may not get an individual answer to their question, but its not because the question wasn’t answered, it has been numerous times.

  12. martha Avatar

    me too. where do you get rose water and water kefir?

    1. Reni Avatar

      she said Amazon has both.

  13. Linda Avatar

    Great article and thank you. For those of us worried about the yeast (aka chances of increased candida) how is that even avoided? I know kombucha holds the same risk. I’m sugar free as a result of choosing to stay on Kombucha. On a sugar and carb free diet in an effort to keep Candida at bay.

  14. Shelly Avatar

    There are links in the article to where to get everything on Amazon. You may even find them locally. Try a health food store. 🙂

  15. Loreta Avatar

    There are links where to buy the kefir grains and rose water… click on the link and you will see. I am surprised by the no sugar. And yes, you drain the grains and use them for your next batch, just like scoby they live forever if you take care of them. Can put in the fridge if you are not using them. There are methods to put them to sleep, google it.

  16. Selena Avatar

    This is a great place to start – I’ve bought several products here and they’ve a great recipe site.

  17. Sharon Avatar

    Is it safe for pragnancy and breastfeeding?

    1. Sara Burrows Avatar

      I would say fermented beverages and foods are ESSENTIAL for pregnancy and breastfeeding. The more beneficial microbes you have, the more protected you are against illness.

      1. Katie Carlile Avatar
        Katie Carlile

        Kombucha and Kefir is not recommended for pregnant women

        1. Micah Avatar

          “Probiotics from both natural food sources and supplements are usually considered safe to take during pregnancy” -

          The article includes 17 References.

  18. Jeri Erman Avatar
    Jeri Erman

    How much is considered a single serving? Since this makes a quart, i would think it is more than one serving. Thx. Just started a batch

    1. Lily Avatar

      could you please tell me what a quart is ? I am in Australia and this measurement is unfamiliar, thankyou.

      1. Lilac Avatar

        A quart is very close to 1 liter. It’s just a tiny bit less, but not enough to make a difference.

        1. SHILOH Avatar

          The diff is 26 oz. per liter and 32 oz. per quart

  19. Meagan Avatar

    Would someone who is allergic to mold be able to drink this if they’ve had issues with some brands of Kombucha in the past?

    1. J Avatar

      Kombucha shouldn’t have mold in it at all! If it does, the whole batch should be binned!
      What you may be experiencing is your body cleaning out the kack in your digestive system (can cause your body to react like you’re sensitive to it), or it could be the alcohol. It’s a teeny amount, but if you’re sensitive to sugars, it would do it!
      Try making your own. You can balance the levels more easily that way.
      Good luck and good health!

  20. Kombucha teacher Avatar
    Kombucha teacher

    Kombucha does not contain probiotic microbes. Some commercial kombucha producers add lab-created probiotic strains to their product, but these are not natural to the kombucha culture. This can be confusing because we’ve grown accustomed to reading “probiotic” on the labels of store-bought kombucha, so we naturally (but incorrectly) associate this label with all of it.

    Water kefir, however, does contain probiotics.

    1. Souljer Avatar

      If it’s naturally fermented then it will contain good bacterias/yeasts (probiotics) of some type. What makes you think it doesn’t have any?

  21. claudia Avatar

    where does one purchase unsweetened coconut water…..

    1. Sarah Avatar

      Any health food store but Smiths/Kroger has large container available of their organic house brand (and unsweetened) and it’s the cheapest I’ve found in that size and for organic ❤

      1. Sarah Avatar

        To clarify, all coconut water have naturally occurring sugars but many brands do add sweeteners or other ingredients. If the ingredients label just says “coconut water” then you’re good to go

  22. Debbie Avatar

    You probably don’t need to add sugar since the coconut water has natural fructose in it. So the kefir grains feed off it. Just wondering, though, how one could make this in a cold kitchen during the winter season; would putting it in a dehydrator work or would that evaporate the water?

  23. Shauna Avatar

    I think this will become a favourite

  24. shauna Avatar

    I think this will become a favourite

  25. Nicolas Avatar

    I’m surprised that you put cinnamon with the grains as the cinnamon is an antibacterian .

    1. Drew Avatar

      Is this a new type of camel?
      Best to add it to the ready to drink quart after the grains are removed.

  26. Melonie Vance Avatar
    Melonie Vance

    I’m making this right now for the first time and I’m stuck. Do you mean 4Tbs dehydrated grains or hydrated?

  27. Vic Avatar

    As coconut water is the sugar source, can we just use fruit instead? Squeezed oranges should be enough sugar to feed the kefir right?

  28. Anne Bruce Avatar
    Anne Bruce

    Does this have the same vinegar taste as kombucha?

    1. Mara Avatar

      No it doesn’t. This recipe is super tasty, but just the water kefir on it’s own doesn’t really have to much flavor.

  29. Tanya Avatar

    Hey there, I was wondering, after you make a few batches of this, can you use the grains to switch back to regular water kefir solution? I was looking up making coconut kefir, and I’ve heard you need to switch back to regular kefir water because the coconut isn’t enough? Also that it will taste funny when you switch it back? I was wondering if you were able to do several batches keeping you’re grains going on just coconut water or if that will kill them eventually? I’m so excited to try out Thank you!

    1. Mara Avatar

      Your kefir will get yeasty if you keep fermenting it in coconut water, definitely do a batch or two in just the sugar water inbetween.

  30. Merle Avatar

    How many times can the kefir grains be reused, and how/where would they be stored between making batches?

    1. Mara Avatar

      They can be reused indefinitely. I have been making water kefir for about two months now with the same grains. It is best though to make it with just sugar water and add your flavoring afterwards as it can get pretty yeasty tasting when fermenting in juice/coconut water or herbal teas repetitively.

  31. Sarah Avatar

    A lot of my questions, and other people’s questions, are answered in comments above but I don’t see an answer to ‘this one and im stuck till i figure it out… do the grains need to be soaked or treated in any way before they are added? Thanks!

  32. angie Avatar

    can I use my kefir grains after I ‘ve made a jar of ginger water with it ( rinsing them very well) or do I have to use new kefir grains for this recipe?

  33. RK Avatar

    coconut water, kefir grains, rose water… I have no idea where I’d get such things where I live. Tea and sugar are readily available.

  34. Emily Avatar

    I have just made this for the first time. I’ve not used kefir grains before, should there have been a film over the top after 48 hours? I took it off but there’s still a few floaters… they look gross! Is this safe to drink…?

  35. Aunty M Avatar
    Aunty M

    My goodness children! Iʻm a granny and have more internet savvy than a good many of you, given the nature of your questions. Stop expected the author to provide you with every little answer that has been asked repeatedly. Use your SEARCH skills.
    The article and comment replies answer the basic points.
    Follow the links.
    Do your own research. This is an introduction and recipe, not a dissertation.
    Iʻve made this recipe and itʻs simple and delicious. I never would have thought to use rose water.
    Thank you, Sarah Burrows, for the information.