I have never tried coconut before, but my milk kefir was easy. I had grains, not a starter kit from some guy who sold them in my place (through a canadian version of Craiglist), put them into a wide-mouthed glass measuring cup with milk, and made kefir for my smoothies for a while (back home we always drunk kefir with sugar and/or berries, since it is too acidic on its own (or used it to make cold soups/liquidy salads with cucmbers, radishes, dil and onions and sometimes quark, if unsweetened). In a while, my grains multiplied enough to produce quark (it needs to be enough to 'process at least 2 litres of milk for the troubles, because is yield is ~ 1 cup of quark to 2 cups of milk). So, I let stand till it went into yogurt stage (whey separates from curds), about 2 days, instead of kefir stage (which is about 1 day), mixing it with a wooden spoon once in a while. Then I do the usual routine, just like back home, lol. Fish the grains out with a fork, and put the works on the low setting on the stove (not simmer, lower), and let it finish separating for 40 min to 1 hour, avoiding overheating (if it overheats and cooks curds, it becomes grainy, and I like it soft). Once that's done, I use my trusty wooden spoon to drain off as much liquid without losing any solids as I can, and dump the rest into a large sieve lined with a paper towel. If I don't have time to watch it, I put the sieve over the rinsed pot in which it curdled up & was heated up & move into the fridge. If I have time, I just keep it draining directly over the sink to catch my happy moment when it has enough moisture left to suit my liking. The Germans mix in cream in, I believe, but I don't like fatty dairy, so I do skim.
Chicken soup for us tonight, since the baby asked for it yesterday. Gotta get home early to get it going