How to Make Coconut Milk Kefir


• 5g coconut milk kefir grains 
• 250ml coconut milk (we recommend regular preservative free coconut milk) 

You will also need a glass jar or a Kefirko Kefir maker (available on our website) for fermenting


1. Pour coconut milk into a jar and add the 5g of coconut milk kefir grains. 
2. Cover with lid and seal tightly. Alternatively you can also leave the jar uncapped, covered with a cloth and rubber band.  Both methods will work but we recommend to have the lid sealed to promote more lactic acid bacteria growth which are the most favourable probiotics.
3. Leave on the counter out of the direct sunlight or in a cupboard (preferably at 20 to 24 degrees celsius) for 12 to 48 hours (in hot weather, it ferments faster) - taste it as you go to get a feel for what 1 day coconut milk kefir and 2 days tastes like.  The longer you leave to ferment, the more tart and the coconut milk kefir will be. 
4. After 12 to 48 hours (depending on your tastes), strain the coconut milk kefir through a mesh strainer (or the in-built strainer if you have a Kefirko kefir maker), pouring the coconut milk kefir into another container.  If using a  strainer, it helps to push the milk kefir through by stirring with a wooden spoon to leave only the milk grains behind
5. To make a new batch of kefir, add these retrieved grains to coconut milk and repeat the process.


We recommend starting with a tablespoon and working up to consuming one cup per day 

Coconut Milk kefir can be stored in fridge for up to two weeks or kept frozen for 2 years. Please note that the grains will take a few batches before returning to original potency after coming out of storage.