Inspiration from Meghan

Coconut Kefir Ice Cream Pops


Coconut kefir has been one of my go-to ferments for years now. It is actually the absolute easiest fermentation out there. It’s low maintenance, low cost and has a quick turn-around time so you’ll know pretty quickly if you had success with it. Within 24 hours you can be enjoying these most awesome fermented coconut kefir ice cream pops. They are dairy-free and super healing for the gut thanks to the fermentation magic.

I’ll start by addressing the penis-shaped elephant in the room. I know these look a bit phallic. The popsicle mold looked totally innocent and it wasn’t until I slid out the frozen pops that I noticed these look a lot like penises. There, I said it. Can we move along now?

Now, if we want to get technical, this is more of a yogurt than a kefir. The main differentiating factor is the type of bacteria you use. Real coconut kefir is made with kefir grains. Loads of people have success with this, but typically you’ll find dairy kefir grains (which have some lactose in them and are best avoided if you are lactose intolerant) and water kefir grains, which can work in a sugary water drink, coconut water, or other water-based beverages and makes a light champagne-like drink. Unfortunately, I haven’t had success with either when it comes to coconut milk and so I started experimenting.

The method that worked for me over and over again with consistent results was using a probiotic capsule. Making the coconut kefir with a probiotic produced the most consistent results I’ve ever seen in any fermentation project. The process is simple. Follow along, if you will…

How To Make Coconut Kefir

Tools + Ingredients:

  • 1 can (2 cups) full fat coconut milk (I use Thai Kitchen Organic Coconut Milk)
  • 1 probiotic capsule (about 1/4 tsp of powder). Any live kind will do.
  • 1 clean one litre mason jar.


  1. Stir together the coconut milk and the probiotic. If the cream and water in the tin are very separated, you may want to toss it in the blender or warm over low heat first and then whisk in the probiotic.
  2. Transfer to your jar and fasten the lid on loosely.
  3. Let sit at room temperature for 18-24 hours. You can taste periodically with a clean spoon until desired taste is achieved.
  4. Once ready, reserve 1/2 cup of coconut kefir for your next batch in a new mason jar. Place your coconut kefir in the fridge.
  5. Will keep 3-4 days, or freeze for a couple of weeks.

Making Your Second Batch:

  • Mix together your reserved 1/2 cup of coconut kefir with 2 cups (1 can) organic full fat coconut milk. Repeat steps 2-5 above.

I made the coconut kefir for a Facebook live video a couple of weeks ago. You can watch below.

And as we were in the midst of a heat wave, less than 12 hours later, my kefir was making itself known!

Of course, if you aren’t ready to make your own kefir, you can also buy it from the health food store. I have yet to see non-dairy options that aren’t full of emulsifiers and other non-ideal ingredients, but if you know of a great one please share below.

5 Awesome Ways To Enjoy Coconut Kefir

  • Freeze and make into frozen ‘yogurt’ or ice cream pops.
  • Use in place of yogurt with your morning chia cereal or granola.
  • Use in place of sour cream in dressings, dips or on your baked sweet potato.
  • Use in baking in place of buttermilk.
  • Enjoy as is, sweetened with a bit of honey and dolloped over mixed berries, sliced apples or your favourite summer pie.

Now, given the aforementioned heat wave, turning this coconut kefir into rich, creamy and cooling popsicles that could basically function as a meal seemed like a great idea.

Coconut Kefir Ice Cream Pops

The first step was to find a popsicle maker that wasn’t plastic. As you know, I aim to avoid having unnecessary plastic in my life and was thrilled to find this stainless steel one by Onyx at my local kitchen store, which also come with reusable bamboo popsicle sticks.

Homemade Ice Cream Pops

Because variety is the sweetest spice of life, I opted to make two different flavours of coconut kefir ice cream pops: Honey + Vanilla and Raspberry Cream. Once frozen, I then fancied them up by dipping them in the Chocolate Crackle (page 220 in The UnDiet Cookbook).

Coconut Kefir Ice Cream

Ready to make your own Coconut Kefir Ice Pops?

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Raspberry Cream Ice Pop

Coconut Kefir Raspberry Ice Cream Pops

  • Author: Meghan Telpner
  • Total Time: 4 hours 5 mins
  • Yield: 6 ice pops 1x


A dairy-free fermented coconut ice cream pop using fresh raspberries


  • 2 cups coconut kefir
  • 2 cups raspberries (fresh or frozen)
  • 2 Tbsp honey (or more to taste)


  1. Blend coconut kefir and raspberries together with the honey.
  2. Transfer to popsicle molds and set in freezer for 3-4 hours.
  3. To remove, run under slightly warm water for 10-15 seconds.
  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Category: Dessert
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Coconut Kefir Ice Cream Pops

Honey Vanilla Coconut Kefir Ice Cream Pops

  • Author: Meghan Telpner
  • Total Time: 9 mins
  • Yield: 6 ice pops 1x


A simple dairy-free frozen ice cream treat.


  • 2 cups coconut kefir
  • 3 Tbsp raw honey (or more to taste)
  • 2 tsp vanilla extract


  1. Blend all of the ingredients until smooth.
  2. Transfer to popsicle molds and set in freezer for 3-4 hours.
  3. To remove, run under slightly warm water for 10-15 seconds.
  • Prep Time: 5 mins
  • Cook Time: 4 mins
  • Category: Dessert

Make It Fancy

Want to make your ice cream pops all fancy and chocolate dipped?

Raspberry Coconut Kefir

For Dark Chocolate
You can use the Chocolate Crackle recipe on page 220 of The UnDiet Cookbook or check out these chocolate recipes on my blog for a chocolate coating:

For White Chocolate

  • Melt together, over low heat, equal parts cacao butter and coconut oil. Add honey as desired to taste.

Dipping Your Popsicles

  1. Once chocolate is melted, hold your popsicle over a bowl and slowly pour on the chocolate, as you slowly turn the popsicle for even coverage. If you have a tall, narrow glass, or something that fits the popsicle with just a little room around, you can also pour the chocolate into the glass and dip the pop.
  2. Replace in freezer on a baking sheet lined with parchment and move on to the next one.
  3. Repeat steps 1 and 2 about 3-4 times until there is a solid coating of chocolate on your popsicle.
  4. On the final dipping, gently roll your popsicle in your topping of choice. I used cacao nibs and chopped almonds. Coconut, bee pollen, ground goji berries, pistachios, or freeze dried fruit would all make great toppings.


13 responses to “Coconut Kefir Ice Cream Pops”

  1. Sara @ saralouyoga says:

    I need to put this on my list of recipes to try! Since I’m lactose intolerant I’m always looking for ice cream alternatives…and this looks good and healthy…thanks Meghan! xo

  2. Kelly ~ It took me 10 years to lose 10 pounds says:

    These look amazing!

  3. Karen says:

    These look fabulous and a must try. Thanks for your awesome inspiring ideas and of course the humour goes a long way to brighten any day!

  4. Rhianon says:

    This is a great recipe, thanks for sharing! Perfect for summer. We really enjoy your site and recipes.

  5. Kay Ray says:

    That looks super! I can’t wait to make it. I have been working on making coconut almond yogurt. The recipe said to soak the almonds overnight, the blend the meat of the coconut, almonds, and coconut water along with probiotic powder. I got busy and left the almonds out on the counter soaking for three days. Do you think I can still use them?

    • Meghan Telpner says:

      Honestly, I wouldn’t risk it. Three days is a long time, especially since they were out on the counter. I imagine they would be quite smelly at this point, too. Perhaps write yourself a note or set an alarm for next time. That might help!

  6. Lauren Mones says:

    Hi Meghan! I make my own coconut milk and then use live grains to ferment. Coming soon, kefir ice cream! Thanks for this post!

  7. Lucy says:

    I found one called Madison Riviera which tastes good! It’s out of Quebec!

  8. Srikala says:

    According to your explained procedure of coconut milk and probiotic capsules makes coconut yogurt rather than coconut kefir right. Correct me if I am wrong.

    • Meghan Telpner says:

      Technically you are correct, as I’m not using kefir grains to make this recipe (though you could). I refer to this recipe interchangeably as coconut yogurt and kefir though.

  9. Amber says:

    Is it possible to over ferment this? I just did this for the first time, letting it set for 24 hrs, and I’m not sure how it supposed to taste but I feel like its very strong.

    • Meghan Telpner says:

      Everyone’s fermentation tastes are different, especially if they’re new to a fermented project. Fermented foods can be quite strong in flavour, and we don’t need to have them in huge amounts. If your current batch is extremely strong, use it in small amounts (1-2 Tbsp to start). Next time, try taste tasting as you go – after 10-12 hours (or even earlier) to ferment to your liking.

Leave a Reply

Your email address will not be published. Required fields are marked *

To The Top.