Coconut Health Tonic

Coconut on tree

One of my favourite places to visit whenever I’m in Sydney is The Suveran. The Suveran is a dairy free, sugar free, gluten free, wheat free, yeast free and grain free wholefood café. Sounds bad I know but the food these little hippy geniuses make is to die for. Each perfectly balanced meal is made from a delicious range of superfoods, spices, seeds, vegetables, free-range meats and sustainable seafood. You’ll even fall in love with the half broken ‘vintage’ décor.

The Suv offer a range of fermented wholefoods, healthy treats, natural supplements and other goodies that you can take away. Last time I was there I was particularly impressed with their homemade Kefir Coconut Water. Kefir is a potent probitiotic that contains billions of good bacteria, when cultured with coconut water it turns the natural sugar content into good bacteria. Easily digested, it cleanses the intestines, provides beneficial bacteria, vitamins, minerals and proteins. Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to everyone. Fermented Kefir Coconut Water is slightly tart but has a refreshing pleasant taste. It’s also really easy to make at home. Try out the recipe and aim to have at least 2 glasses a day. This powerful health tonic will have your digestive system in perfect shape after only a few weeks.

Homemade Kefir Coconut Water
1 Kefir powder sachet
3 x Organic C Coconut Water Tetrapaks (330ml size)
*Optional 1t spirulina powder

Pour the coconut water into a large jar and mix in kefir powder. Cover the jar loosely and allow the kefir to culture the coconut water for 48 hours at room temperature. Once the culturing process is complete, refrigerate for a further 12 hours. Add spirulina powder if desired. Consume within 3 days.

C Coconut Water is available at leading supermarkets and healthfood stores. Kefir sachets are available at your local healthfood store or online here

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About the author
New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

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