Hi there,
Just saw yr post and hope it is not too late to help. I make coconut kefir (I live in the tropics) and fresh milk kefir daily for various members of my family. I started the coconut kefir from rinsed milk kefir grains (about 1 large TBsp to water from 1 big coconut).Rinsing gets the milk protein off the grains. The first fermentation takes about 48 hrs instead of the usual 24 hrs for coconut water kefir and the grains do not multiply as fast as milk kefir. The grains are also smaller and looks like minature cauliflowers as they are easy to sieve out and probably sustains less damage structurally compared to milk kefir. They are also more 'active' during fermentation. Floats on top initially and then 'dances' up and down the jar with gas production during fermentaion. Coconut kefir tastes sourish compared to fresh Coconut water, but the taste improves trememdously with addition of some honey (I add honey that has been soaking in roselle flowers- a way of making enzyme drink). This is great source of antioxidant/enzymes/minerals/probiotics.
Julie