Paleo Dairy-Free Kefir

  • Author: Tina Turbin


This is one of my most favorite paleo, gluten-free and dairy-free simple recipes.



  • 2 cans of full fat coconut milk
  • 3 capsules kefir starter or probiotics of your own (I use Harry’s Custom 11-Strain Probiotics)
  • 24 teaspoons organic honey to taste, or stevia if you prefer
  • OPTIONAL: fruit


  1. Use any size of clean mason jars; you may even use glass tupperware (never use plastic!). Plastic is not good for us; read up on xenoestrogens.
  2. Refrigerate your coconut milk overnight.
  3. Mix all ingredients together in a blender.
  4. Pour into your jars right away.
  5. Leave the lids off, and cover the jars with plastic wrap poked with holes to protect from any dust.
  6. Keep in a warm space for about 3 days or in your dark toaster oven, microwave (not used) or oven.
  7. Make sure the space is warm and not near any cool windows, open doors etc. I place mine in my dehydrator uncovered at 95-100F for 48 hours. You need that bacteria to grow and make your coconut milk into a healthy and tasteful probiotic drink.
  8. Give it time and it will do great.
  9. You can taste it and test the texture after about 2 days if you are using an oven to determine if it needs another day or not.
  10. Place a lid on your kefir, and place in your refrigerator.
  11. Let the kefir chill a good few hours.
  12. Serve!
  13. You can add fruit or mix the fruit with the kefir in a blender but it will thin out a bit again.
  14. Enjoy!

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Tina Turbin

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