Coconut milk kefir is a fermented probiotic drink that serves as a dairy-free alternative to regular yogurt or milk kefir. Whether you’re vegan or lactose-intolerant, you can enjoy the same tangy taste without cow’s milk. This delicious beverage can be added to smoothies, poured over cereal, or consumed daily as a probiotic-rich drink.
What is Coconut Milk Kefir?
Coconut milk kefir is a cultured, dairy-free beverage made by fermenting coconut milk with a starter culture. It’s rich in probiotics, which can support gut health and digestion. Unlike traditional milk kefir, this version is entirely plant-based, making it suitable for vegans and those with dairy sensitivities.
Equipment You’ll Need
- Glass jar
- Unbleached cheesecloth or muslin
- Rubber band
- Non-metallic mesh strainer
- Non-metallic stirring utensil (wooden or plastic spoon)
Ingredients
- 1/4 cup of pre-prepared water kefir (see our guide on how to make water kefir)
- 500 ml of coconut milk (fresh or two cans of organic, BPA-free coconut milk)
- Optional: 1 teaspoon of raw sugar (to aid fermentation)
Instructions
- Pour 1/4 cup of water kefir into a clean glass jar.
- Add 500 ml of coconut milk to the jar. If using, add 1 teaspoon of raw sugar. Stir gently with a non-metallic utensil to combine.
- Cover the jar with unbleached cheesecloth or muslin and secure it with a rubber band. This allows the mixture to breathe while keeping out contaminants.
- Place the jar on your kitchen bench, away from direct sunlight. The ideal temperature for fermentation is between 20–24°C.
- Allow the mixture to ferment for 12–48 hours. The kefir should develop a slightly tangy aroma and a texture similar to light yogurt. Fermentation time may vary based on ambient temperature.
- Once fermentation is complete, strain the coconut milk kefir through a non-metallic mesh strainer to separate the grains. Gently press the mixture with a non-metallic utensil to extract as much liquid as possible.
- Transfer the strained coconut milk kefir to a clean glass jar and refrigerate. Consume within 5–7 days for optimal freshness.
- Repeat the process using your reserved grains. If not making a new batch immediately, store the grains in fresh coconut milk in the refrigerator for up to 1 week.
Tips for Success
- Ensure all equipment is thoroughly cleaned to prevent contamination.
- If your kefir grains become too thick to strain easily, use clean hands to gently separate them.
- In cooler temperatures (below 20°C), fermentation may take longer. Conversely, in warmer conditions (above 30°C), monitor closely to prevent over-fermentation.
- As your grains multiply, you can gradually increase the amount of coconut milk used in each batch.
Serving Suggestions
Enjoy your coconut milk kefir as a refreshing drink, or incorporate it into smoothies, salad dressings, or as a base for dairy-free yogurt alternatives.
More Fermentation Guides