Homemade Coconut Milk Kefir
We love the tangy and fresh flavor of kefir, a fermented beverage often described as drinkable yogurt. However, those of you who aren’t as fond of kefir might say that describing it as “tangy” is a little too kind. What, you wonder, is there possibly to like about what is essentially a glass of thick, sour milk?
Loads of healthy gut flora, for one. Probiotics have numerous health benefits and eating fermented foods like kefir is a great way to make sure you’re getting enough. But we’re not here to tell you that you should plug your nose and chug kefir just because it’s good for you. We’re here to tell you that after you try homemade coconut milk kefir, you’re going to chug it because it tastes really good. Unlike kefir made from cows’ milk, coconut milk kefir doesn’t have a strong fermented, sour flavor. It is pleasantly tangy, but the naturally sweet taste of coconut dominates. The texture is smooth and rich and slightly thinner than yogurt. Both the flavor and texture of homemade kefir is superior to any store-bought coconut milk kefir we’ve tried.
Making coconut milk kefir requires an initial investment in kefir grains, but you only have to buy them once. The “grains” are live active cultures consisting of yeast and bacteria and are called grains only because of their appearance (you can also buy powdered starter culture, but it contains fewer bacteria strains and over time is more costly). The kefir grains can be bought online, or you can get some from a friend who already has a batch going. The process of making kefir is detailed below, but it is essentially this: Re-hydrate kefir grains in cows’ milk for 5-7 days at room temperature, mix hydrated grains with a can of coconut milk and let sit at room temperature for 12-36 hours. That’s it! Your coconut milk is now a probiotic beverage. You can drink homemade coconut milk kefir straight, use it as a base for smoothies or ice cream, use it in place of buttermilk in recipes, pour it into your coffee or over berries for dessert.
And one last thing…the correct pronunciation is keh-FEAR, not KEY-fur. However you say, though, it’s a healthy addition to your Primal eating plan. Now, even those among you who are averse to dairy or to the strong flavor of traditional kefir don’t have an excuse – give coconut milk kefir a try!
Coconut Milk Kefir
Ingredients:
- 1 tablespoon of kefir grains
- 1 can of coconut milk (or 1-2 cups of refrigerated coconut milk)
Instructions:
If the kefir grains are dehydrated (as they are from most online sources) you must first re-hydrate them in cows’ milk. Combine the grains with 1 cup of cows’ milk and set out at room temperature in a loosely covered glass container. For 5-7 days, strain the grains out each day and then place them in a fresh cup of milk. When the batches of milk take on a slight fermented smell and thicken, your grains are ready.
Combine the grains with coconut milk in a glass container. Cover with a cloth secured with a rubber band and let sit in a warm place (68-85 degrees) for 12-24 hours. Once the coconut milk has thickened and has a slightly sour flavor, it has turned into kefir. Remove the grains, refrigerate and enjoy!
Place the grains in new milk at room temperature to start a new batch of kefir (made from either coconut milk, or cow or goat milk) or store the grains in a cup of cows’ milk in the refrigerator. The grains can be used indefinitely to make kefir, however, if you store the grains in the fridge instead of continuously making kefir, it may take a few batches to get them going again.
Helpful Tips
- If your first batch of coconut milk kefir doesn’t get as thick or tangy as you’d like, don’t despair. It can sometimes take a few batches to acclimate the kefir grains to coconut milk.
- Don’t store the grains in coconut milk between batches. Store them in cows’ milk.
- Never use a metal container to make kefir or a metal spoon to stir it – this disrupts the process and the kefir won’t thicken. Use glass containers (canning jars work well) and wood or plastic spoons.
- If your kefir doesn’t thicken with 24 hours, it might be that the temperature in your house isn’t warm enough.
- If your kefir hasn’t thickened at all within 48 hours, throw out the milk and start again by putting the grains in a fresh batch of milk.
- Kefir should have a fermented aroma and can sometimes have a slight effervescence, but it shouldn’t smell foul or unpleasant.
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Posted By: Worker Bee
Hello, I have been making kefir for some time now and I have some questions.
FIrst, I have about a half a cup of kefir grains and my milk kefirs quickly so I have the problem of needing to store the grains until the next batch is done so I am buying milk (that I don’t drink) to keep the grains. How can I slow the process down? How can I keep the grains active and not use so much milk?
Also, I did leave the grains in milk for over a month in the fridge and I have been using them again and they seem to be fine. How do you know if a grain is contaminated or dead? Can kefir grains create contaminated beverages or does the kefir kill the bad bacteria? I worry about inadvertently contaminating the grains.
LOL Jojo, if your grains are healthily growing/exploding to the point of oversupply, slow the process down by simply removing some grains! Give them away (convert your family and friends) or eat the extras (they’re chewy good) or feed them to your dog — they’re good for animals. I mailed grains in a well-taped double baggie to a friend and they were just fine when they arrived. Good luck!
I want to make this for both my dairy intolerant boys but have to make sure there is no Streptococus Thermophilus (strep strain) in it. They both have an autoimmune disease associated with strep, and eating fermented foods with strep in it can cause their condition to flare up.
I have used kefir for years and add it to all sorts of drinks and dishes. Just a couple of things though. The first is about using metal spoon/sieves etc, unless you can guarantee the food quality of the metal i.e. fine grade stainless steel you may find that being lulled into a false sense of security about metals you may use cheap or plated implements. these will definitely send your kefire out of kilter. The other thing I do is have 2 kefir cultures on the go and ferment them so that one is always 2 days old when I use it – this way you get a good strong culture going (always use unpasturised goats milk too. the subject of lactose intolerance came up too and I have several lactose intolerant friends who don’t suffer from adverse effects with kefir as a 2day old culture has virtually used up all the lactose in the culture and turned them into rich probiotics, vitamins etc etc. Good luck all of you with this.
an excellent article however i would suggest you advocat fresh coconut milk whenever possible, canned goods are known for having bpa residue among other problems.
THANK YOU for making the distinction in pronunciation. I actually had kefir for the first time in Ukraine in 1999. I was there with Peace Corps and it was easy to find an delicious. I actually can’t say it any other way — keh-FEAR — it comes out with a slight Russian pronunciation as well. I just can’t help it! And, the crazy thing is — I’m saying it properly and sometimes folks don’t understand me back in the US! Oh well…
I just made my first batch of coconut kefir b/c I suggested a client do it. I have my own grains and normally whip up a batch with my neighbor’s goat milk…. However, I thought that I needed to try the coconut version — especially if I’m suggesting others try it!
IT IS DELICIOUS! I just made black bean brownies and I’m enjoying those together
Finally, do you notice any different in the longevity of the grains with coconut (rather than milk)? I would imagine there is no difference b/c the bacteria and yeast simply like sugars… Just wondering if you store or handle your grains any differently while using coconut milk.
Hi, i’ve been following Atkins diet and I wanted to make my own coconut milk kefir, I have no problems with dairy, but i’m sensitive for carbs and I was wondering maybe you happen to know how much carbs does coconut milk kefir have? is it like regular kefir/buttermilk?