Homemade Coconut Milk and Kefir

Yes! I have finally made a video on how to make Homemade Coconut Milk (from dehydrated flakes) and Homemade Coconut Kefir. I have been wanting to do this for a long time. But really, I had to workout the details. I make this stuff all the time and the kids love it. There are just a few quirks about Homemade Coconut Milk. It tastes best when used right away. When you put it in the refrigerator, the fat will float to the top and harden. I just take it off and place it in a bag in the freezer for later. I like to use the fat/coconut cream for frostings and ice cream. Now your milk has a lower fat content (if that is what you are looking for).  The lower fat content is best for the Coconut Kefir made with homemade milk. The quirk about this type of kefir is that the fat will float to the top in the refrigerator like the milk.  It is a very wonderful yogurt-like food that my little ones see as a treat. I scrape it off the top for them to eat (mixed with vanilla stevia). The resulting coconut kefir made this way is a more clear beverage.  Kefir has amazing benefits for the intestines. Right now it seems to be the key to helping my little ones stop bedwetting. I know that sounds slightly strange but the high amount of probiotics helps the kidneys/bladder as well as the intestines.

Coconut milk:

  • 1 1/2- 2 cups dehydrated organic coconut
  • 10 (-ish) cups filtered water (be sure your filter gets out chlorine)
  • Hemp or cotton nut milk bag (I got mine at New Seasons. I think it is really a hemp produce bag.)

Place coconut into the blender and add water until you have 6 cups total. Blend until the container is warm to touch. Pour milk into a nut milk bag. Pour 4-6 additional cups of water into the blender and quickly blend. Then add the water to the nut milk bag. Grab the top of the bag. Turn and squeeze until you get as much water as you can out of the mix. I dehydrate and blend my pulp to make coconut flour. Drink right away or refrigerate.

Homemade Coconut Milk Kefir

  • 7 cups homemade coconut milk
  • 1 package of rehydrated water-based kefir grains
  • 1/4 cup pasteurized honey
  • 40 drops trace minerals (1 squirt)

Place coconut milk, kefir grains, honey and trace minerals in pint jar.  Mix and cover with a cloth and rubber band.  Place in warm spot for about 4-6 hours.  The time will depend on how warm it is. You are waiting until it smells like butter milk-ish. If it still smells like coconut milk..it’s not done. When finished, strain all but one cup of kefir. Place the kefir-making jar (with 1 cup starter and grains) into the refrigerator with the cloth and rubber band secured on top. It will be OK here for a week or two. When you want to make kefir again, just add your milk to the starter with the honey and trace minerals.

Put a lid on the coconut kefir and keep it in the refrigerator. We like it with vanilla stevia. About 6oz. coconut kefir/ 8 drops french vanilla stevia (I like NOW brand).

Homemade Coconut Kefir

Kefir Close-up
Fresh Coconut Kefir

Kefir is amazingly delicious and great for your digestive tract!  It is sugar free (for yeast free diets), gluten free, egg free, soy free and dairy free! This wonder is a creamy, slightly bubbly yogurt drink.  It can be super creamy almost fluffy (like thick cream) or it can be more like whole milk consistency.  I add vanilla cream stevia to make it dessert-like.  It will help replenish your lactobacillus (good bacteria) and is so easy to make. The biggest inconvenience is that it needs to be warm (at least most of the day) and it needs mixed about 6 times a day when it is warm. (If it doesn’t get mixed the finished product will have unprocessed lumps) It helps to have someone at home.  The bonus is that it only takes 2-3 days compared to Kombucha’s week of processing.

**Order water based kefir from the internet and rehydrate.  I ordered from:  www.culturesforhealth.com

Rehydrating Water-based Kefir grains:  The directions are on the pack, but essentially you just soak the grains in sugar water for 4 days.

Drink Ingredients:

  • 1 can coconut milk (full fat)  (add 2 cans for extra creamy)
  • distilled water
  • Water-bases Coconut Kefir grains
  • 1/2 gallon glass jar

I like to heat a cup or two of water to warm the coconut milk.  Place the coconut milk in the jar, pour the hot water in and mix.  Add the cool water until it is warm to the touch.  Add the rehydrated kefir grains.  Place a kitchen towel or cloth napkin over the top (loosely) and secure it with a rubber band.  It will take 2-3 days to process (depending on the room temperature and amount of kefir grains).  It has a “buttermilk-like” smell when it is done.

**mix 6-8 time during the day when the coconut milk is warm

**The cloth should be loose over the top (I learned the hard way.  Fruit flies can get in when it is tight on top.)

Rehydrating Water-based Kefir grains:  The directions are on the pack, but essentially you just soak them in sugar water for 4 days.