Vegan Coconut Kefir

April 17, 2023

Vegan Coconut Kefir

Keep your gut healthy without all of the dairy! This four-step recipe for vegan coconut kefir is a probiotic, enzyme, & protein powerhouse. Additionally, fermented foods are naturally low in carbs. This is a side effect of the fermentation process where bacteria feed on carbohydrates. As a result, the further the fermentation, the less carbs it will contain (recipe below contains 1.9 g and 223 calories per half cup serving).
Course Breakfast


  • 4 Cups (960ml) coconut milk (use the whole can, not just the "creamed" part on top)
  • 1 Satchet kefir starter cultures*
  • Optional: filtered water to thin down (will result in more volume)


  • If the cream in your coconut milk has separated from the water, shake well or stir with a non-metal spoon. Add the kefir starter and coconut milk to a glass cruet. Shake or mix until combined. I like this kefir starter because it's easy to use.
  • Cover it loosely and leave at room temperature for 24-48 hours in the kitchen or place in the oven (only with the light switched on – do not turn the oven on). The best temperature for making kefir is 22 C – 30 C (72 F – 86 F).
  • Taste the kefir in 24 hours and leave to culture for up to 48 hours if needed. When done, shake before use and store in the fridge for up to 2 days. You can make a new batch by using about 3 tablespoons of the cultured mixture and mixing it with more coconut milk.
  • Optionally, add your favorite sweetener, vanilla extract, cinnamon or berries and make a smoothie. Store in the fridge for up to 5 days.

*Instead of kefir starter cultures, you can use 2 tablespoons of kefir grains or 2 capsules of your favourite probiotics. Make sure you follow the manufacturer's instructions, e.g. some kefir grains need to be rehydrated before you use them for making kefir.