The aim of the work was to check the possibility of preparing non-dairy fermented products using kefir grains.The material consisted of commercial beverages: almond and coconut. Both beverages were fermented using kefir grains (48 h, temperature 20 °C). After this time, microbiological, physicochemical and organoleptic analyses were performed. The total number of mesophilic bacteria, lactic bacilli and streptococci, yeast and moulds was determined using plate methods. Active and titratable acidity and lactic acid content were also determined in the beverages. 15 people participated in the organoleptic assessment using the point method. All the parameters tested met the PN requirements for the equivalent of such a fermented product from cow's milk - kefir. Both beverages received positive notes in the organoleptic evaluation, so they can be recommended as beverages enriching beneficial intestinal microflora, which can be prepared even at home.