• RECIPE: Coconut Milk Kefir

RECIPE: Coconut Milk Kefir

Coconut Milk Kefir

Serving size 1 tablespoon

During winter we all tend to reach for comfort food, often with no forethought to how this will impact our health (pass the hot chips!). Harsh winds, rain and snow contrasted by a fire or heater; your skin combats a lot. This winter, start nourishing your skin from the inside out.

Have you heard the saying ‘all health begins in the gut?’ This is because within your gut is where you absorb all of your body loving nutrients. You have this whole world of bacteria in your gut that work every day to keep you happy and healthy. It’s not just the beach that can give you those feels.

Kefir is rich in probiotics (yep, I’m talking bacteria). Having healthy gut bacteria supports your immunity, digestion (better digestion = better skin), weight loss, improves food intolerances and improves acne, psoriasis and eczema. Start by consuming 1 tablespoon a day and work your way up gradually. This recipe creates a delicious creamy coconut kefir, similar in consistency to yoghurt.

Enough about how amazing kefir is - get making! You can thank me later.


*adjust quantity depending on amount of grains used

Directions to sterilize the jar

Preheat oven to 110oC.

  1. Wash jar and lid in hot, soapy water. Rinse well.
  2. Place the jar and lid in deep pot and cover with cold water.
  3. Bring water to the boil over high heat. Cover the pot and reduce to medium heat to gently boil for 10mins.
  4. Line a baking tray with a clean tea towel. Then with metal tongs, remove the jar and lid from the boiling water and place upside down on the baking tray.
  5. Place in the oven and heat for 15mins.
  6. Remove from the oven and allow to cool completely before using.

Directions to make Coconut Kefir

  1. Combine kefir grains and 250ml coconut milk in a jar (stir with a wooden spoon if needed).
  2. Cover with muslin and secure muslin in place with an elastic band.
  3. Allow to ferment for 12-48hrs. It will ferment faster in hot weather.
  4. After 12-48hrs strain the contents into another jar.
  5. Put a lid on the jar and store in the fridge for 24hrs before consuming.


  • repeat the steps above to make more kefir using the same grains.
  • store the grains in fresh coconut milk in the fridge for up to two weeks.

Recipe created by Nutritionist Jessica Worth. Find more of her delicious recipes and great health tips on her blog and instagram.