How To Make Creamy Coconut Milk Kefir
Recipe type: Ferments
  1. Be sure your hands are clean.
  2. Place your milk kefir grains in the glass jar.
  3. Pour the coconut milk in a separate bowl first and hand mix or use an immersion blender to blend well. I only suggest this because canned coconut milk tends to separate and the fat tends to harden and it's real hard to mix this and the grains in a little jar.
  4. Then pour your well mixed coconut milk in the jar with your kefir grains.
  5. Cover the top of the jar with a coffee filter or paper towel and secure with a rubber band.
  6. Let it ferment on the counter for 24 hours undisturbed.
  7. Be sure if you have other ferments on the counter to place them a few feet apart to avoid cross-contamination.
  8. After ~24 hours your kefir should be fermented and done. Note: the longer you let it sit and ferment the tangier/sour the taste and it continues to get thicker, which makes removing the grains for future use more difficult. I personally love the taste and consistency of a 24 hour ferment.
  9. Once the coconut kefir is to your taste, strain the kefir through a fine mesh plastic strainer using a wooden or plastic spoon/spatula, gently moving the kefir over the strainer. Be sure to have a plastic or glass bowl underneath to hold the kefir.
  10. You will be left with your milk kefir grains to use again and again for future batches.
  11. Store your kefir grains in a glass jar with some of the kefir milk in the fridge in between batches, if you are taking a break. If you are not taking a break, put the grains in a clean glass jar and pour your dairy milk or coconut milk over them and leave out for your 24 hour ferment cycle.
  12. Place a lid over your finished coconut milk kefir and store in fridge. It will thicken up in the refrigerator which makes it perfect for whipped cream, cream for your coffee/tea, to make ice cream, frozen yogurt, smoothies, to top off fruit/desserts or eat it just like yogurt!
Milk kefir grains can be cultured in coconut milk regularly but must be allowed to culture in cow or goat milk for 24 hours once every 4-5 batches to revitalize the live yeast and bacteria. You will know when it is ready to be feed with dairy milk because the kefir will start to lose it's tang. Dehydrated milk kefir grains should be rehydrated in dairy milk and allowed to become fully active before being used to culture coconut milk.

How do I take a break from making milk kefir? To take a break from making milk kefir simply place the kefir grains in the fresh dairy or coconut milk, place a tight lid on the container, and place it in the refrigerator. The cold will greatly retard the culturing process and they can keep this way for up to several weeks. If at the end of that period you require more time, simply repeat the process with fresh milk.
Recipe by Melissa Malinowski, ND at