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.
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.