Coconut Milk Kefir Recipe

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How to make coconut milk kefir
Wellness Mama » Blog » Recipes » Drink Recipes » Coconut Milk Kefir Recipe

I love the taste of regular dairy milk, but unfortunately, my skin does not and I often break out after eating or drinking too much dairy. Fortunately, I love coconut even more and have recently begun experimenting with ways to make delicious and probiotic rich kefir out of coconut milk instead of dairy milk.

After some trial and error (lots of error actually), I finally have a recipe I like, though I do rest the kefir grains in regular dairy milk every few batches to keep them strong.

I also figured out a faster (almost cheating) way to make it using pre-made water kefir (see below the recipe for the variation).

What is Milk Kefir?

Milk kefir is a fermented beverage that is teeming with probiotics and beneficial enzymes. It uses kefir grains (not an actual grain) to ferment milk, making it a liquid yogurt type beverage.

Typically, it is quite tangy, since the fermentation process removes most of the lactose (milk sugar).

Coconut Milk Kefir

Like regular milk kefir, coconut milk kefir is made by using milk kefir grains to ferment the coconut milk, but of course it is dairy free. Coconut milk kefir also has a much milder and less-tangy taste than traditional milk kefir, which makes it a good choice, even for those who aren’t dairy free.

Since coconut milk does not contain lactose like regular milk does, there are a few modifications that should be made to keep the kefir grains strong. I asked my friend Hannah of Kombucha Kamp to answer some of the most commonly asked questions about making coconut milk kefir. Check those out below the recipe!

How to make coconut milk kefir

Coconut Milk Kefir Recipe

A delicious fermented coconut milk drink made by fermenting coconut milk in milk kefir grains for a short time. Rich in probiotics and enzymes.
Calories 70kcal
Author Katie Wells




  • Place the milk kefir grains and the coconut milk in a half gallon glass mason jar.
  • Cover lightly and leave at room temperature (70-75°F) for at least 12 hours.
  • After 12 hours, start tasting the kefir until it reaches desired level of fermentation.
  • Strain out the milk kefir grains and add new coconut milk to repeat the process.
  • Store the fermented coconut milk kefir in the refrigerator until you drink it.


Nutrition Facts
Coconut Milk Kefir Recipe
Amount Per Serving (1 cup)
Calories 70 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Sodium 5mg0%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 3g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.


Milk kefir grains may take a few batches to adjust to the coconut milk and may not make the desired consistency or taste until then. Please check out the FAQs below for some tips.

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Kefir FAQs with Hannah

Is it possible to make kefir with coconut milk instead of dairy milk?

Milk kefir is the original kefir! A closely guarded secret for generations, it was handed down from family to family as part of the woman’s dowry. “Kef” means to “feel good” in Turkish and like all things that make you feel good, it is hard to keep them a secret forever. That is good news for us bacteriosapiens because kefir is one of the easiest to prepare and most microbially diverse drinks that not only tastes great but keeps everything in good working order.

Many avoid dairy these days unless it is fermented due to issues with lactose intolerance. Without the presence of the bacteria in either raw milk or fermented dairy products, many people experience physical discomfort with symptoms that range from gas and flatulence to diarrhea – yuck! Fermented milk products are easier to digest and offer increased bioavailability of nutrients such as calcium, phosphorus, and magnesium.

So while dairy milks (cow, goat, sheep) are going to provide the best substrate for proliferating kefir grains, for those who avoid dairy, we can also use them to ferment nut milks! Almond and cashew are the most popular nut-milks and are readily available from health and ethnic food stores (come on, it’s the 21st century, you can find anything on the internet!).

Traditionally nuts, seeds, and legumes were sprouted – that is soaked in water to activate germination – in order to deactivate anti-nutrients (such as phytic acid) that protect the seed yet have a negative impact on the human body when consumed in quantity. Many ancient food preparation traditions have been proven through modern scientific study to demonstrate that these techniques evolved not only to improve the flavor but also to facilitate the digestive system in processing and assimilating nutrients. Now add in the beneficial bacteria in the kefir grain to the nut milk and blammo! you’ve got a powerhouse of nutrition right on your kitchen counter.

Another popular type of “milk” to ferment with kefir grains is coconut milk. Technically a drupe (like cherries and peaches), coconuts do not contain phytic acid and do not need to be processed to assist with digestion as the meat is traditionally eaten raw. However, that meat can be processed into a delicious “milk” that is flavorful and full of healthy fats, minerals, and acids like caprylic acid (good for candida sufferers).

Coconut milk has a rich, luscious texture due to its high fat content that yields a tangy and richly satisfying kefir depending on how long it is permitted to ferment. In our experiments, we found that after 3 days, 2 cups of coconut milk with 1 Tablespoon of kefir grains had a refreshing, lightly tangy aroma. Allowing it to ferment a little longer (4-8 days) results in a creamier texture, but also has a pronounced pungency which will enthrall some and repulse others – trust YOUR gut!

Are there any adjustments when making coconut milk kefir?

Kefir grains have evolved with dairy milks. While their fermentation technology can be applied to other non-dairy substrates, the grains will atrophy and die over time. This is because they require lactose, milk sugar, in order to thrive. The grains will continue to work and ferment for many batches, but they will change shape, losing the crispness of their cauliflower shape, turning mushy and grainy over time. The grains may also break off into smaller pieces which may then be lost in the sieve. Nut milks do not demonstrate proliferation over time, though slight plumping may be observed after the first batch or two.

To help maintain the integrity of the kefir grains over time, rest them in dairy milk for at least 24 hours every other batch or two. They may not proliferate at this rate but at least they will have structural integrity. For those who are particularly sensitive to dairy milk, rinse the grains in non-dairy milk or water prior to using again in coconut or other nut milks to remove any traces of lactose or casein.

We found that it took around 7 weeks of regular fermentation in dairy milk to fully recover milk kefir grains so that they would reproduce after having been used to ferment coconut milk for 2 weeks. We recommend using extra grains to ferment coconut milk while maintaining a set exclusively in dairy milk for the purpose of propagation.

Can homemade coconut milk work for kefir?

So which coconut milk yields the best kefir? Our recommendation to yield a product that is delicious yet affordable is to use organic, canned coconut milk. Homemade coconut milk may also be used, but since it is cost and labor intensive, you may simply wish to consume that fresh. As always, the better quality ingredients used, the better tasting the end product; so if you have homemade coconut milk that you would like to use, then by all means do so!

How to care for kefir grains if you go out of town or want to take a break?

In our fast paced 21st century lifestyle, it can be onerous to keep up with ferments that require attention on a daily (or every other day) basis. Its easy to rest the grains for a period of time in the fridge but the longer they are left in the fridge, the longer the rehabilitation time.

1-7 days : Place the grains in a glass and just cover with milk. Store in the refrigerator.
7-14 days: Place the grains in a glass. Leave them dry (no liquid). Store in the refrigerator.
14+ days: Lay kefir grains out on a cookie sheet or dehydrator sheet. Dehydrate at 98-105F until dry. Store dehydrated grains in freezer safe bag in the freezer.

The longer the grains starve or sleep, the longer it may take to revive them. The revived grains will also not have the same bacteria diversity but it will regain diversity as they are woken up and used again.

How to Revive Milk Kefir Grains:

To revive them, place the grains in a small dish and just cover with milk and 1 teaspoon of sugar. Replace the milk every 48-72 hours until the milk begins to separate into whey (clear liquid on the bottom). Once signs of fermentation return, then start a batch using 1 tablespoon of grains for every 2 cups of milk. It may take several weeks before the milk kefir grains regain their full strength and reproduce again.

How to Make Milk Kefir with Pre-made Water Kefir

When someone left a comment on my water kefir post asking if it was possible to use the same grains to make milk kefir, I figured I’d give it a try. My attempts failed and eventually killed my water kefir grains. But one day while making regular coconut milk kefir, I accidentally dumped my water kefir grains (instead of the milk kefir grains) and about ¼ cup of pre-made water kefir into the wrong container.

I strained out and rinsed the grains and they were fine, but since I’d already dumped the finished water kefir into the coconut milk, I decided to let it ferment and see what happened. I let it sit for 12 hours and it appeared to be fermenting, so I left it for 24 hours. The finished product was very similar to making coconut milk kefir with milk kefir grains and I’ve occasionally re-tested this method on purpose with the same results.

What is fermenting in your kitchen right now? Ever made kefir?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


92 responses to “Coconut Milk Kefir Recipe”

  1. Julie Avatar

    I flashed on putting water kefir in coconut milk! I will definitely try this. But i am in Québec, Canada and the only coconut product we have in can is heavy cream. So does your coconut milk in cans have the same texture as almond milk in milk cartons in the fridge? And do you think it would work with almond, cashew, coconut or soy milk in cartons from the fridge? I am trying it right now, i hope it works! Lol
    I see Katie doesn t answer very often so any other person who read me could answer me, please

  2. Lisa Whitt Avatar
    Lisa Whitt

    I want to order dehydrated milk kefir grains to make from my home goat dairy here in Los Cabos, BCS, Mexico. My local purchasing options are limited. That being said my question; must the freeze dried milk kefir grains be kept in the freezer or will they tolerate transport for a day from So Cal to Baja Sur?

  3. Anas Avatar

    Could you please help me on to understand the difference between KEFIR GRAINS and STARTER CULTURE

    1. Adam Avatar

      kefir grains are living and starter culture is usually freeze dried and then comes to life after being submerged in water or milk.

  4. lori Avatar

    5 stars
    Hi, I can’t wait to try this, in making coconut kefir it is unsweetened coconut milk correct?

  5. Barb Avatar

    I must pop in here to say that I have been using the same original milk kefir grains for about 7 years, have frozen them numerous time simply in a ziplock bag with milk, and they are as happy and vital as new. We travel frequently and I just toss them in the freezer. They make babies prolifically too!

  6. roy Avatar

    Having recently bought three packs of kefir grains, hoping to use them with coconut milk (taste rather than intolerance of milk), having read through this page I find myself completely confused about the how and why. In fact the main effect it has had is to make me think “too much hassle”.
    Someone needs to write up a straightforward recipe with times, quantities etc which can simply be followed. I’m not really interested in “experimenting” and I can’t believe that the results are completely unpredictable given some basic parameters to follow.

  7. roy Avatar

    3 stars
    Jeeze, I have yet to try Kefir (coconut…) but reading this site make the whole process sound like one enormous headache.
    Very deterrent.

  8. Jeannie Avatar

    Hi Katie, I made coconut milk Kiefer with a starter and let it sit out a little more than 24 hours. I’m wondering if I should let it sit out longer since it’s not as tiny as I would like? But it was successful and it’s in the fridge now but I’m going to try it again and is it OK to let it ferment longer? Again it’s not the grains the Kiefer grains it is the kefir starter I am using .Thank you! And I love love love love love your podcast and blog you are a solid person!

  9. Rimma Avatar

    Hi Katie,
    Your recipes are great! I have a question. Where can I get coconut milk kefir grains?
    What is the recipe of making a coconut milk kefir, using coconut water kefir or grains?

  10. Myrza Avatar

    Hi. I have started trying to ferment my coconut milk with milk kefir grains (3 cups coco milk:3T milk kefir grains). I have done 2 trials with same grains, fermenting for 24 hours. My problem is I do not know if my milk is fermenting. After 24 hours, my mixture is a bubbly (almost solid) upper portion and a whitish cloudy liquid at the lower portion. I tried tasting it. It tasted slightly sour. But it appeared to be very oily. Is this normal? Has it fermented? What are the indicators that it has started to ferment? And when is fermentation complete? How long can it keep in the fridge? Thank u very much. Here’s hoping you will reply to my questions. God bless your work.

  11. nelson Avatar

    do you have to use the canned coconut milk or can I use the kind they sell as a milk substitute, in the fridge section in half gallon cartons?

  12. Sharron Avatar

    I need to know how to make Coconut Kefir from live Milk Kefir grains. I already make homemade coconut milk from shredded coconut flakes. Therefore, I would like to use my milk kefir grains and add them to my coconut milk to produce coconut kefir. When I have tried this, I can\’t tell when the coconut kefir is ready. And, I have a problem with the fat of the coconut milk raising to the top and interfering with the kefir grains. Can you give me any suggestions?

    Thank you,


  13. Stephanie Avatar

    Hi Katie 🙂 just wondering at what age would you start giving kefir to your babies. Thank you x

  14. Margaret Avatar

    I have been using coconut cream as I need the extra fat to gain weight and I also like the thicker creamier texture. I then add it to my goat milk yogurt for breakfast.

  15. Kenzie Staton Avatar
    Kenzie Staton

    I am currently making honey fermented garlic, it’s supposed to be good for immune support. I figured with cold and flu season coming in a few months, I’d try to make this and hopefully it’ll work and be ready for those months we get a little sniffly. I wonder if I could used my homemade coconut milk (just coconut flakes and boiling water blended together and strained out), would work with water kefir grains. I don’t really care for water kefir but I love dairy kefir, and I’m currently restricting myself from dairy. Any thoughts on doing water kefir this way?

  16. Margaret Avatar

    Does it work to use coconut cream instead of coconut milk? It has organic coconut, purified water, and organic guar gum. I like the thicker texture.

    1. Katie - Wellness Mama Avatar

      Good question! I’ve never tried and not sure it has enough to actually ferment. It may be too high of a fat ratio but you could definitely try increasing the cream/milk ratio and see how it works. Please keep me posted if it works for you!

  17. Tori Avatar

    5 stars
    Do you have a favorite brand of canned coconut milk? My first few try’s came out perfect. Tried using coconut “cream” , started messing around with different recipes and bought a case of organic full fat coconut milk. It’s all been downhill. This new milk is seperating into grainy chunky kefir :/ any advice appreciated

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