Did you know? You can use milk kefir grains to ferment fresh coconut milk to make coconut kefir yogurt. It’s very simple. All you need is 1-2 fresh young coconuts and 2 tablespoons of milk kefir grains. Extract the coconut water and then crack open the nut and scoop out the soft coconut flesh. Add the coconut water & flesh to a blender and blend until they are combined into a smooth thick milky consistency. Then add it to a jar large enough that the top third remains empty. Add the milk kefir grains and stir gently. Cover the jar with tight weave cloth and let it ferment at room temperature for 24-48 hours. Much like milk kefir the mixture will thicken as it ferments. Once you are happy with the flavour, strain the mixture through a fine nylon or stainless steel sieve to remove the grains. Transfer your coconut kefir milk to another jar that can be sealed and store it in the fridge ready to use on breakfast, in smoothies in desserts and over fruit. Let your imagination run wild. You can now ferment a new batch or you can rinse the grains and add them to organic milk to revitalize them. Just remember that the grains need to be fed milk to thrive and grow so after fermenting coconut milk a few times you need to swap back to organic whole milk to nourish the grains.