I make kefir generally with coconut rather than dairy due to being vegan but the principle is always the same.
2 brown coconuts, you want to get both the juice and the white coconut out of them
Blend the coconut and juice together until they are smooth and resemble yoghurt
Add a pinch of cinnamon
Add a probiotic capsule which you have broken open and sprinkled on the mixture
Mix it all together well
Put into a sealable jar, which you can take the top off each day to prevent it from exploding! It will start to bubble over so put a piece of kitchen roll or a cloth underneath it to soak up the juice.
Allow it to ferment for 4-5 days and eat.