Kim, the coconut milk just needs to ferment a nice long time to get that wonderful sourness. It goes slower than regular milk.

I just sat down with google one day and searched for kefir grains and found a list of people willing to share or sell theirs. I found a lady that would sell hers for about 15.00 postage included.

Now I've got enough I can send some to my sister-in-law! I also dried some of mine as backup copies, in case I should ruin some.