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Recipe for coconut milk kefir that is delicious, creamy, and loaded with probiotics to facilitate a healthy gut and immune system.
Coconut milk kefir is an absolutely delicious, effervescent drink that adds variety to smoothies and other drinks. It is a great substitute for grass-fed milk kefir if there is an allergy or poor quality source. When made with fresh, raw coconut milk, the flavor is simply out of this world!
Raw, coconut milk kefir is an absolute tonic for those with gut problems. It digests very easily giving ample energy and focus to your morning if consumed with breakfast.
I prefer coconut milk kefir vs coconut milk yogurt. The reason isΒ that yogurt only has 2-5 strains of beneficial bacteria, none of which aggressively attack and destroy pathogens in the gut. Therefore, in a gut that is dominated by pathogens and candida (as in someone who has taken many rounds of antibiotics and other prescription drugs over the years and/or eats primarily high sugar processed foods), yogurt tends to have only a temporary impact in favor of the beneficial strains.
Coconut milk kefir, on the other hand, has about 30 beneficial strains of bacteria and yeasts. These strains aggressively recolonize the gut by destroying pathogens. As a result, kefir has the potential to permanently alter the gut environment for the better.
Drink coconut milk kefir plain or blended with fruit in a bowl or in a smoothie.Β Try it and see for yourself!
If you prefer to learn how to make dairy milk kefir, check out the article plus video at the link. If a lighter beverage is more your thing, this article plus video shows you how to make water kefir.
DIY Coconut Milk Kefir
In the video included with the recipe below, I discuss the cost of making coconut milk fresh as opposed to buying organic coconut milk in cans. Which do you think is more economical and which is most nutritious?
I personally always opt for fresh and raw if possible. Anything that is canned and processed would not match the superior taste of homemade coconut milk. And when you make coconut milk kefir with it, that excellent flavor is definitely noticeable.
Where to get a kefir culture to make some yourself? Check out myΒ Healthy Shopping ListΒ for some ideas or find a friend who is already making coconut milk kefir and get a starter culture from her. Be sure to use the right kefir grains though! This article plus video shows you how to tell the difference between milk kefir grains and water kefir grains.
Homemade Coconut Milk Kefir
Recipe for homemade whole coconut milk kefir using 1 quart of homemade or canned coconut milk and 1/4 cup milk kefir grains.
Ingredients
- 1 quart whole coconut milk about 2 1/2 cans
- 1/4 cup milk kefir grains
- 1 wide mouth mason jar
Instructions
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Pour the coconut milk into a clean wide mouth mason jar.
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Add live milk kefir grains. Take care not to use water kefir grains by mistake!
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Screw on the lid. No need to stir the grains into the coconut milk.
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Leave on the counter for 24 hours and then refrigerate.
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Strain out kefir grains when ready to make another batch and repeat. No need to rinse the live grains between batches.Β
Only use milk kefir grains in coconut milk once or twice before making a batch with dairy milk again to re-strengthen them. If you will only be making coconut milk kefir and never dairy milk kefir, then you might want to purchase single-use powdered milk kefir packets instead.
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Coconut milk kefir is not very thick and is more like drinkable style yogurt. It tastes effervescent and lightly fermented and is perfect for blending into smoothies.
Recipe Video
Recipe Notes
Instead of canned coconut milk, feel free to substitute a 16 oz bag of fresh, frozen coconut meat from an Asian supermarket blended with the fresh coconut water from cracking open 2 young coconuts. This process is demonstrated in this article plus video on how to make coconut milk.
Hi,
Thanks for this information and great video. I may have missed this – but are you supposed to remove that chunk of kefir after the fermentation process? I don’t think I saw you do that and if you do remove it – what do you do with it after? Rinse and store in water?
Thanks Stacey
Sarah-
I hope you’re still able to respond to a comment (since this post is now over a year old).
Why don’t you just use the meat from the young coconut to make coconut milk? Why buy a frozen pack of coconut meat and 2 fresh coconuts when you can just use 2 fresh coconuts to make coconut milk?
Hi Sarah, I do have my milk grain kefir, can I used the same for the coconut milk kefir,my milk kefir it being growing so much, so I was wonderting if I can used it for the coconut kefir,oh thanks for the wonderful video about the asian market,GHod Bless you,maggie
I was wondering if you can use kefir grains that have been culturing raw cow’s milk? Can you just rinse them off and start using them to make coconut kefir? Or will it not turn out right since they have been in cow’s milk previously? I have a friend that is going to give me some, but they are in cow’s milk right now, just wondering if you can switch them
Hi Sarah, I was considering buying my first Kefir starter. It says it can be reused. I was wondering, can you store the starter culture, or must it always be in use? Maybe it goes over this in the instructions when you order (thanks for the links on your site, btw) but I’d like to know before I order as I’m new to this and not sure how often it would be used at first. Thanks!
also, how do you make sourdough bread? I know I watched a video you had posted, but can’t find it now. I know you buy sourdough mostly because you don’t like to make it, but I’d like to try. I see they have starters for it, is this how you make it, using a starter?
thanks again
Hi Sarah,
I got confused and left my coconut kefir out to ferment for 54 hours instead of 36. Is it still okay or should I throw it out?
Thanks!
Hi Sarah-my question is not about coconut kefir but fermenting in general. I am just wondering if you can ferment small amounts of things. I grow jalapeno peppers and have about 10. If I wait for more the others get rotten. Can I use a large mason jar and just fill it an inch and adjust quantities to ferment these or does it need to be almost to the top to ferment properly? If I havent said it to you before it is amazing to my family and me to have this wonderful resource to ask questions and learn about how to eat traditionally so thank you again. I was also wondering if fermented cabbage is not great for you as isnt it raw cabbage which has oxcilic acid?
Do you think this would work with Tropical Traditions Coconut Cream Concentrate mixed with water?
Sarah, I was wondering the same thing! Fran
Thanks Sarah and great video. I’m jealous that your coconuts are only about $1.99 where you are. Here in NYC they are waaaay more expensive. I think last time I bought a coconut it was about $3 in our local health food store. Then again everything is more expensive here.
I can’t figure out how to view this video… when I click the picture it just takes me to a flikr picture. What am I doing wrong? Thanks in advance!
Hi Janet, somehow the video disappeared from the post! I’ve added it back now! π