In a clean glass fermenting jar, put your kefir grains.
Add the dates to the jar.
Add the coconut milk to the jar.
Close jar and let ferment for 12-24 hours.
If your house is warm, check at the 12 hour mark. Your coconut milk kefir should have a tart taste, and the milk separating is normal. You can ferment up to 48 hours if necessary.
Once your coconut milk kefir tastes perfect, strain and move to a clean glass jar and store in the fridge. Your coconut milk kefir should keep for approximately 2 weeks.
In between batches, keep your milk kefir grains in coconut milk with dates or store in dairy milk. The grains do best in dairy milk but it is not 100% necessary. Discoloration of the grains when stored in coconut milk is also normal.