1. Gently warm the full-fat coconut milk in a saucepan over low heat until it's liquid and thoroughly combined, without any solidified cream. Do not let it boil. Allow it to cool to room temperature (around 68-78°F or 20-25°C). It's crucial it's not hot, as high temperatures will kill the starter culture.

2. Pour the cooled coconut milk into a clean, sterile glass jar. Add the dairy-free kefir starter culture. If using an existing kefir batch as a starter, add 2 tablespoons per cup of new coconut milk.

3. Stir the mixture gently with a non-metallic spoon until the starter culture is fully dissolved and incorporated.

4. Cover the mouth of the jar with a breathable cloth (like cheesecloth or a coffee filter) and secure it with a rubber band. This allows air circulation while keeping contaminants out.

5. Place the jar in a warm spot, out of direct sunlight, for 24 to 48 hours. Ideal fermentation temperature is 68-78°F (20-25°C). The warmer the environment, the faster it will ferment.

6. After 24 hours, check for signs of fermentation: the mixture might have thickened slightly, and it should have a pleasant tangy aroma. Taste a small amount; if it's tangy to your liking, it's ready.

7. Once fermented to your preference, remove the cloth, stir the kefir, and seal the jar with an airtight lid. Refrigerate immediately to halt the fermentation process.

8. Enjoy your homemade coconut milk kefir chilled. It's delicious on its own, blended into smoothies, or poured over granola.