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How To Make Coconut Milk Kefir

Fermented foods are not only beneficial for our health but are also great for a keto diet. If you follow a paleo friendly ketogenic diet plan and avoid all dairy, you can still enjoy the health benefits of probiotics and enzymes by making kefir from coconut milk. Coconut milk kefir is a probiotic-rich non-dairy drink made by fermenting coconut milk and kefir starter cultures. Apart from coconut milk kefir, other sources of probiotics are sauerkraut, kimchi or raw full-fat yogurt if you follow a primal approach.

How about carbs in kefir and other fermented foods? 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.

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Coconut milk kefir will be added to the food database in the upcoming update of KetoDiet.

Preparation time


Nutritional values (per 1 cup):

3.8 grams 0 grams 4.6 grams 48.2 grams 42.7 grams 445 calories
Total Carbs3.8grams
Net Carbs3.8grams
of which Saturated42.7grams
Magnesium104mg (26%)
Potassium244mg (25%)

Nutrition facts are estimated - the amount of carbs depends on the level of fermentation. Macronutrient ratio: Calories from carbs (5%), protein (4%), fat (91%)

Ingredients (makes 4 cups):

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. If you use canned coconut milk, use the whole can, not just the "creamed" part on top.


  1. 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 shake or mix until combined. I like this kefir starter because it's easy to use.
  2. 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 favourite low-carb sweetener, unsweetened vanilla extract, cinnamon or berries and make a smoothie.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (10)

Did you use water kefir grains or milk kefir grains when you made this coconut milk kefir? Or doesn't it matter?


I always used milk kefir grains but I think that either should work Smile


I make yogurt with coconut milk.  Would the carbs be about the same after fermenting?  I love it you should add the yogurt.


I've been working on a coconut milk yogurt too Smile I used coconut cream for that. It has more carbs than coconut milk but I think the carb content per cup will be about the same or slightly more, round 4-6 grams.


Hi Martina, Thanks for your reply. I think I'll skip the kefir for now because it really doesn't leave much room for the rest of the day if my goal is 20 carbs... 😉
The website I bought the bamboo-fibre from is a Dutch one :
I think the product comes from Hungary. I got my sesameflour from the same company and it's good and not too expensive. Have a great day! 😊


I love sesame seed flour - make a great keto bread! Smile


I know! 😃 I make your Keto Bread all the time, I love it! 👍🏻 Haven't tried the buns yet but they're on my list.
Speaking of bread. Could you explaine something to me about Soulbread?
I did ask on site where the recipe is from but I don't get an answer. The thing is, I see that the recipe calls for baking soda, cream of tartar AND baking powder. But if I understand you correctly, baking powder IS baking soda plus cream of tartar. So why use both? And doesn't store bought baking powder have starch in it? The thing we want to avoid most? I'm confused.


Hi Boxie, as a matter of fact, I've made my version of the Soul bread and simplified it. I don't think there is any need for all these ingredients. As you say, baking powder is extra. I also made it more primal-friendly and will share it on my blog next week. I think this recipe was created by people in a low-carb forum Smile


Hi Martina, I just started the Keto lifestyle and for two years now I drink full fat grass fed raw milk which I get from a local farm. Since raw milk is still high in carbs I decided to make kefir from it but I can't seem to find the amount of carbs in it. Could you help me with this?
Also, I don't really understand how the amount of carbs in the recipe above increases after fermenting. Your homemade coconut milk has 3.2 gr carbs and Aroy-D coconutmilk has 2 grams of carbs (at least here in The Netherlands 😉). I thought when you fermented milk, carbs would become less. ?
Another question of topic: are you familiar with cooking with bamboo fiber? I got some online but can't seem to find any recipes 😕
Love your Ultimate Keto Bread and Pumpkin Spiced Granola by the way!! 👍🏻😃


Hi Boxie, this is always an estimate but the carbs will be reduced by up to 70% (more about fermentation & carbs is here:
I think that there are 2-3 grams net carbs per 100 grams so it's 6-7 grams of carbs per cup (~ 240 g). I estimated the carb count by reducing it by 40% (it can be anything between 40-70% and I used the lower value to be safe). For the homemade coconut milk, I used average values.
I'm not familiar with bamboo fiber but I'll look into it. I tried to find it in the UK but it seems to be quite difficult. Can you point me to the place where you bought it?
Thank you for your kind words, I'm glad you like my recipes! Smile


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