Coconut kefir is a dairy-free fermented beverage made from coconut water or coconut milk, cultured with kefir grains or a kefir starter culture. It offers many of the probiotic benefits associated with traditional dairy kefir, without the lactose or dairy proteins — making it an excellent option for those who are dairy-free, lactose intolerant, or simply looking for variety in their fermented food routine.
With a mild, slightly tangy flavour and a creamy texture (when made from coconut milk), coconut kefir has become increasingly popular as awareness of gut health has grown. Here is what you need to know about it.
What is coconut kefir?
Traditional kefir is made by fermenting milk with kefir grains — a symbiotic culture of bacteria and yeasts embedded in a polysaccharide matrix. Coconut kefir follows the same principle, but uses coconut water or coconut milk as the fermentation base instead of dairy milk.
Coconut water kefir tends to be lighter and more effervescent, with a tangy, slightly sweet flavour. Coconut milk kefir is richer and creamier, with a texture closer to yoghurt. Both can be made with kefir grains (which need to be adapted to a dairy-free environment) or with a powdered kefir starter culture.
Like all fermented foods, the live culture content of coconut kefir depends on how it has been made and stored. Homemade or small-batch coconut kefir that has not been pasteurised will contain the most live cultures.
How coconut kefir may support gut health
Diverse live cultures
Kefir grains contain a broader range of bacterial and yeast species than most other fermented foods, potentially contributing to greater microbiome diversity.
Dairy-free accessibility
For those who cannot tolerate dairy, coconut kefir offers a way to access the benefits of kefir fermentation without lactose or casein.
Gentle on digestion
Many people find coconut kefir easier to digest than dairy kefir, making it a gentler starting point for those with sensitive digestive systems.
Electrolytes (coconut water)
Coconut water kefir retains the natural electrolytes of coconut water — potassium, magnesium, and sodium — alongside its probiotic content.
How much coconut kefir should I drink?
As with all fermented foods, the key is to start small and increase gradually. Coconut kefir is a potent source of live cultures, and introducing too much too quickly can cause temporary digestive discomfort.
The approach is similar to kombucha: begin with a small amount, observe how your body responds, and increase slowly over several weeks.
Gentle starting tips
- 1Start with 50ml (about 3 tablespoons) per day
- 2Drink it with a meal rather than on an empty stomach
- 3After 3–5 days with no discomfort, increase to 100ml
- 4Work gradually toward 100–150ml per day over 2–4 weeks
- 5Choose unpasteurised, live coconut kefir where possible
- 6Store in the refrigerator and consume within the use-by date for maximum live culture content
Common questions
Kefir vs kombucha — what is the difference?
Both are fermented beverages with live cultures, but they are made differently. Kombucha is tea-based and fermented with a SCOBY (bacteria and yeast). Kefir is traditionally milk-based (or coconut-based) and fermented with kefir grains. Kefir generally contains a broader range of bacterial species. Both may support gut health in complementary ways.
How much coconut kefir should I drink per day?
Once you have built up gradually, 100–150ml per day is a reasonable maintenance amount for most people. Some people find that 50ml is sufficient. Listen to your body and adjust accordingly.
Can I make coconut kefir at home?
Yes — coconut water kefir and coconut milk kefir can both be made at home using kefir grains or a starter culture. Home fermentation gives you control over the process and typically produces a more potent product than commercial versions.
Is coconut kefir suitable for people with IBS?
This varies significantly between individuals. Some people with IBS find fermented foods helpful; others find them aggravating. If you have IBS or another gut condition, it is worth introducing coconut kefir very slowly and consulting a healthcare professional for personalised guidance.