Recipe – Coconut Kefir by Cyndi O’Meara

Makes 1.6 litres


2 cans organic coconut milk

2 cans organic coconut cream

Kefir grains or starter culture

2 x 1-litre sterilised glass jars



1) Pour the milk and cream into the glass jar and add the kefir granules. Stir with a wooden or plastic spoon (do NOT use metal as it kills the kefir grains)

2) Seal the jar and keep in a dark place out of sunlight for 32-48 hours (it may take longer if the weather is cold)

3) Once it has thickened, strain the grains from the kefir using a plastic sieve

4) Begin a new batch or store the grains with 1/4 cup of the original kefir. Store the rest in the fridge

NOTE: if you want a thicker kefir, use only coconut cream and allow to rest for up to 48 hours (it will depend on the weather). It will transform into a coconut yoghurt consistency with the added benefit of having potent beneficial bacteria



Both kefir and yogurt are cultured milk products but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there. But kefir can actually colonise the intestinal tract, a feat that yogurt cannot match.

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