Kefir is amazing but it is not just for those who can drink dairy. For those who wish to avoid dairy or for those who just fancy a change from dairy milk kefir coconut milk kefir is a great alternative to make or you can make Almond milk kefir you can also make fruit smoothies (dairy and dairy free).
There are several options for making coconut kefir, some contain minimal dairy so are not suitable for those looking to avoid dairy altogether and are not a vegan option but there is also a completely vegan friendly dairy free method. We have outlined them all below.
OPTION 1: Use Milk kefir Grains
So to make coconut Milk kefir this way you will need Milk kefir grains and Coconut Milk. The Coconut Milk can be homemade or canned although if you are using shop bought coconut milk do try and avoid brands with additives or sweeteners as they can be harsh for the grains however Guar gum which is an additive typically used in some coconut milks does not seen to be problematic for the grains. If you buy canned coconut milk you will get a thicker yogurt than if you buy a carton of coconut milk as this type of coconut milk typically contains less fat so will result in a thinner yogurt.
What you will need:
- Live fresh Milk kefir grains or activated dehydrated Milk kefir grains
- Coconut Milk
How to make it:
- Place the milk kefir grains in the Coconut milk. You can wash the grains in some unchlorinated water to rinse of the dairy if you wish but if you can avoid doing this the grains will prefer it. You need to use the same milk to grains ratio as with dairy milk kefir so 1 teaspoon of grains to 250ml-300ml of grains.
- Stir with a non-metal spoon or spatula.
- Cover the brew with a piece of kitchen paper, coffee filter paper or tight weave brewing cloth and secure with a rubber band.
- Culture at room temperature (20-28C)
- After about 12 hours begin checking the coconut milk, it likely won't be ready at this point but this will depend on the temperature. Brew for a maximum of 48 hours but this type of kefir typically is ready in around 24 hours* You should ferment until the coconut milk is tarte and sour, thicker and creamy.
- Stir the contents of the jar and pour through a sieve to remove the grains (you will likely need to give it a stir as it goes through the sieve)
- Once your coconut milk kefir is made store it in the fridge and then drink!
*the exact time this will require will depend on the ambient room temperature you are culturing in. The warmer the temperature the faster it will brew, the cooler the longer it will take.
Things to consider when using this method:
Sometimes the kefir grains require a settling period when there brewing milk has been changed so the very first batch of Coconut milk may not culture very well. If this is the case the coconut milk kefir from this batch can be used for cooking and simply place the grains in more coconut milk and culture again. A settling period is pretty common when switching milks with the grains and can happen whenever you switch with any kind of milk, not just coconut milk.
Milk kefir grains can be used with coconut milk regularly but please do remember that the coconut milk does not actually feed the grains so they should be placed back in dairy milk at least one in every 3-4 brews to revitalise and feed the grains. If you do not do this the grains may die.
if you are using dehydrated grains then they need to be activated prior to using the coconut milk and you should have been brewing with them in dairy milk (cows or goats) for at least 3-4 weeks before attempting Coconut milk kefir.
Option 2- Using previous batch of milk kefir as a starter:
This method, is again not completely dairy free so is not suitable for those wishing to avoid dairy completely or vegans.
What you will need:
- 2-3 Tablespoons of a previously prepared batch of dairy milk kefir
- Coconut milk
How to make it:
- Combine the 2-3 tablespoons of milk kefir with the Coconut milk and stir
- Cover the brew with a piece of kitchen paper, coffee filter paper or tight weave brewing cloth and secure with a rubber band.
- Culture at room temperature (20-28C)
- After about 12 hours begin checking the coconut milk, it likely won't be ready at this point but this will depend on the temperature. Brew for a maximum of 48 hours but this type of kefir typically is ready in around 24 hours* You should ferment until the coconut milk is tarte and sour, thicker and creamy.
- Stir the contents of the jar
- Once your coconut milk kefir is made store it in the fridge and then drink!
This option is again not completely dairy free but contains much less dairy than standard milk kefir and is pretty simple to do without having to worry about the grains or having the grains settling for the first brew.
Option 3-Using previously prepared water kefir drink as a starter
This option is completely dairy free and is suitable for vegans and those looking to make completely dairy free Kefir.
What you will need:
- 2-3 tablespoons (or about 1/4 of a cup) of water kefir. This is the finished kefir drink NOT the grains
- 500-750ml of Coconut milk
How to make it:
- Add the 2-3 tablespoons of water kefir drink to the coconut milk
- Cover the brew with a piece of kitchen paper, coffee filter paper or tight weave brewing cloth and secure with a rubber band.
- Culture at room temperature (20-28C)
- After about 12 hours begin checking the coconut milk, it likely won't be ready at this point but this will depend on the temperature. Brew for a maximum of 48 hours but this type of kefir typically is ready in around 24 hours* You should ferment until the coconut milk is tarte and sour, thicker and creamy.
- Stir the contents of the jar
- Once your coconut milk kefir is made store it in the fridge and then drink!
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