
Welcome to the world of homemade health elixirs! If you’re on a journey to embrace a paleo lifestyle and nourish your body with natural, probiotic-rich foods, you’re in the right place. Today, we’re diving into the delightful and refreshing realm of coconut kefir—a tangy, dairy-free alternative that’s not only easy to make but also brimming with gut-friendly goodness. Whether you’re new to the fermentation game or a seasoned pro looking for a paleo twist, this guide will walk you through the simple steps to create your very own coconut kefir from scratch.
Recipe
4 cups of full-fat coconut milk (preferably organic, without additives)
1 packet of water kefir grains or 1 tablespoon of dairy-free kefir starter culture
1 tablespoon of maple syrup or honey (for feeding the kefir grains)

How to Prepare
Prepare the Coconut Milk:
If the coconut milk is separated, shake or stir it well to combine the cream and liquid.
Sterilize the Jar:
Wash the glass jar thoroughly with hot, soapy water, then rinse and dry it completely.
Mix the Coconut Milk and Kefir Grains/Starter:
Pour the coconut milk into the sterilized jar.
Add the kefir grains or kefir starter culture to the coconut milk.
If using water kefir grains, you can add a tablespoon of maple syrup or honey to help feed the grains.
Ferment the Kefir:
Cover the jar loosely with a lid or a clean cloth secured with a rubber band to allow airflow.
Place the jar in a warm, dark place (ideally around 70-75°F or 21-24°C) for 24-48 hours. The longer it ferments, the tangier the kefir will become.
Stir the mixture gently once or twice a day with a non-metallic spoon.
Check for Fermentation:
After 24 hours, taste the kefir. If it has a slightly tangy flavor and a slightly thicker consistency, it’s ready. If you prefer a tangier taste, let it ferment for up to 48 hours.
Strain and Store:
Once fermented to your liking, strain the kefir to remove the kefir grains (if using water kefir grains). The grains can be reused for the next batch.
Pour the strained coconut kefir into a clean, airtight glass jar or bottle.
Store the coconut kefir in the refrigerator. It will continue to ferment slowly in the fridge and will last for about 1-2 weeks.
Enjoy:
Drink the coconut kefir on its own, or add it to smoothies, chia pudding, or any other recipes that call for kefir.
Tips
Use a Large Enough Jar: Coconut kefir can bubble and expand, so a larger jar helps prevent spills and ensures proper fermentation.
If using water kefir grains, remember to feed them with a small amount of sweetener, as coconut milk doesn’t have natural sugars to sustain the grains.
Always use non-metallic utensils and containers to avoid damaging the kefir grains.
Keep the kefir grains for future batches by storing them in sugar water in the refrigerator or by dehydrating them.