Coconut Milk Kefir Recipe (+Video)

by Sarah TheHealthyHomeEconomist Fermented Foods, VideosComments: 33

coconut_miniCoconut milk kefir is an absolutely delicious, effervescent drink that adds variety to smoothies and other drinks where milk based kefir might typically be used.  When made with fresh, raw coconut milk, the flavor is simply out of this world.   You will be slow to buy canned coconut milk ever again after tasting this!

Raw, coconut milk kefir is an absolute tonic for those with gut problems and digests so easily giving ample energy and focus to your morning if consumed with breakfast.

I prefer coconut milk kefir to yogurt made with coconut milk because yogurt only has a 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 processed foods), yogurt tends to have only a temporary impact in rebalancing the bacterial colonies in favor of the beneficial strains.

Coconut milk kefir, on the other hand, has about 30 beneficial strains of bacteria and yeasts which do 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.

In this video below, I discuss the cost of making coconut milk fresh as opposed to buying organic coconut milk in cans.   Which is more economical and which is most nutritious?      I personally always opt for fresh and raw as opposed to anything that would be canned and processed although the superior taste of homemade coconut milk and coconut milk kefir is reason enough!     Where to get a kefir culture to make some yourself?   Check out my Resources page for some ideas or find a friend who is already making coconut milk kefir and get a starter culture from her.

Try it and see for yourself!

To learn to make kefir with dairy milk, click here.

Sarah, The Healthy Home Economist


More Information

Why Kefir is a Healthier Choice than Yogurt

Picture Credit

Comments (33)

  • Lisa K.

    I can’t seem to access the video, it keeps saying “This is a private video”.

    February 11th, 2011 10:21 am Reply
  • Dawn

    Can you make the video public, please, Sarah. I am excited to learn how!

    February 11th, 2011 10:39 am Reply
  • Sarah, The Healthy Home Economist

    Hi Lisa, you should be good to go now. I forgot to open it up for public viewing. Sorry about that!

    February 11th, 2011 10:40 am Reply
  • Sarah, The Healthy Home Economist

    Yes, the kefir grains themselves are non dairy. It would probably be best for you to get the kefir culture powder packets instead of a live culture that has previously been fermented in milk considering your daughter’s allergy situation just to be extra cautious. If you can only obtain live kefir grains, then rinse them well in filtered water before placing in the coconut milk.

    February 11th, 2011 11:33 am Reply
  • Teresa

    Dr. Oz says you can make a good hyrator if you have direaha/vomiting by using cocnut water and orange juice with salt. Sounds better than gadorade but where can you get coconut water without buying fresh coconts and always keeping them on hand? Could you use the coconut milk instead. i don’t know that much about the milk/water/

    February 11th, 2011 11:47 am Reply
    • Sarah, The Healthy Home Economist

      Hi Teresa, healthfood stores sell coconut water in cans and tetra packs. Obviously, fresh coconut water directly from a young coconut is best (you don’t get much coconut water from a mature coconut), but in a pinch the packaged coconut water works fine. I actually buy this as a sports drink for my kids instead of the garbage gatorade and other sports drinks on the market. I wrote a post on other hydration options at the bottom of this post which talks about the dangers of supermarket sports drinks:

      February 11th, 2011 12:24 pm Reply
    • Marillyn@just-making-noise

      Living in Central America has taught me many things… simply buy several coconuts and save the water in small glass jars. Freeze them and use them when needed. VERY refreshing on a hot day! :o)

      March 5th, 2011 1:44 am Reply
  • Jo at Jo’s Health Corner

    This is great! Thanks, I am always looking for new ways to use coconut. As holistic sport nutritionists, my husband and I are terrified when we see all the junk sport drinks the kids drink today. My own children love coconut water. We don’t only use it when doing sports, we also drink it during the hot summers here in Texas.

    February 11th, 2011 12:35 pm Reply
  • Tiffany

    Great video Sarah! I use water kefir grains to make coconut water kefir, can I use them for coconut milk kefir too?


    February 11th, 2011 12:37 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Tiffany, water kefir grains may work ok too, I haven’t tried them. I’m thinking all the fat in the coconut milk though might be better suited for using the milk kefir grains as these types of grains thrive better in a fatty type of liquid.

      February 11th, 2011 1:28 pm Reply
  • lydia

    Awesome, as always Sarah!! Can’t wait to make this!!

    February 11th, 2011 12:45 pm Reply
  • sarah

    Thanks for the post! I had never thought to make it with the meat and water combined! I buy coconuts and ferment the water on it own, then I scoop the meat out and ferment the coconut meat into a thicker “cheese” which is delicious. For culture starter, I buy a bottle of coconut kefir from the store (my Whole Foods has two brands) and use about 1/4 cup of it and add it to warm, skin temp, blended meat and to heated, skin temp coconut water. I have had much more success this way versus the powder culture.

    February 11th, 2011 1:02 pm Reply
  • Marta

    wonderful post! I have been making my own coconut water kefir though for my son who has autism. It is supposed to help a lot. We just started like a week ago but hoping for great results soon.
    Also, on an urelated note, I just noticed that my amish provider is offering camel milk, and says it is *great for autism*. I have never heard of that before, I googled about it and there’s tons of info out there. Nutrition and Physical Degenaration book mentions it a couple times, as being very nutritious. Do you know anything about it?
    Thanks a lot, Sarah.

    February 11th, 2011 6:18 pm Reply
  • Melissa

    Just FYI: I found a young coconut AND frozen coconut meat at WALMART today! I was so excited that I think I embarrassed my children :) I am in the Cape Coral area, and I found it in a Neighborhood Market Walmart… Can’t wait to try this recipe! Thanks again!

    February 12th, 2011 9:33 pm Reply
    • Rebecca

      At the one on Skyline? I’ll have to check there! Thanks a bunch!

      July 28th, 2012 2:48 am Reply
  • Janet

    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!

    February 23rd, 2011 10:31 am Reply
    • Sarah, The Healthy Home Economist

      Hi Janet, somehow the video disappeared from the post! I’ve added it back now! :)

      February 23rd, 2011 10:45 am Reply
  • Janet

    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.

    February 23rd, 2011 2:30 pm Reply
  • Sarah

    Do you think this would work with Tropical Traditions Coconut Cream Concentrate mixed with water?

    March 3rd, 2011 2:06 pm Reply
    • Fran

      Sarah, I was wondering the same thing! Fran

      July 28th, 2011 8:57 pm Reply
  • Lara

    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?

    March 17th, 2011 6:30 am Reply
  • Tami

    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?


    April 19th, 2011 6:33 pm Reply
  • Leah

    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!

    September 11th, 2011 5:17 pm Reply
    • Leah

      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

      September 11th, 2011 5:21 pm Reply
  • Jessica

    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

    February 3rd, 2012 12:47 am Reply
  • Maggie

    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

    May 7th, 2012 8:48 pm Reply
  • Horace

    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?

    May 16th, 2012 1:49 pm Reply
  • Stacey DAmico

    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

    October 8th, 2012 11:57 am Reply
  • Geri Quintero

    Hi Sarah,
    I heard you talk at the WAPF conference in Ca.
    Thanks for your wonderful videos! How long can kafir grains stay in the dormant little jar with milk? Can they die if left too long without making a new batch?

    December 14th, 2012 9:01 pm Reply
  • Andree Kline

    Hi Sarah,
    Very happy to find your site in Melbourne Australia.

    I made lots of raw milk kefir watching your videos and with the help of a Russian friend I was able to source live grains and continue to divide and pass on live culture. I have made a coconut milk batch of yoghurt with the grains and want to ask you, how much is enough to drink per day with out over doing it as it is addictive?
    I also want to make the water kefir, but is the sugar content ok for diabetics?

    Thanks for all your good work, you are a blessing,

    June 11th, 2013 4:19 am Reply
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  • Susana Miranda

    Hi! I really enjoyed reading your article. I don’t eat dairy and was considering using milk kefir grains with coconut milk. However, I am bit worried of the presence of yeasts in kefir. Can that be a problem for yeast infections?
    Thank you,

    September 10th, 2015 6:54 am Reply
    • Sarah TheHealthyHomeEconomist

      The yeasts in kefir are beneficial and will fight the pathogenic yeasts like candida. No worries there :)

      September 10th, 2015 8:44 am Reply

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