Babassu is a large-sized palm tree from Brazilian savanna region, which provide the oleaginous babassu nut. Due to the exotic flavor and nutritional composition, consumption of the babassu nut can incorporated into the diets of the Brazilian population processed food products such as babassu nut milk fermented. The aimed of this study was to evaluate the probiotic dairy beverage from babassu nut milk fermented with Lactobacillus acidophilus. The probiotic dairy beverages were formulated utilizing factorial design 25 with two factors and five levels: babassu nut milk (25.9, 30, 40, 50 and 54.1%) and cheese whey (15.9; 20; 30; 40 and 44.1%) and 8% sucrose, generating 11 formulations. To choose the best beverage formulation, sensory analysis was carried out for acceptance of the attributes of flavor, aroma, appearance, consistency and overall impression with 40 untrained panelists. The results of the sensory analysis show that commercially only the samples A3 (30% babassu nut milk) and A9 (54,1% babassu nut milk) achieved acceptability index IA(%) higher than 70% in all attributes, with the indices ranging from 72.22 to 77.77%. Thus, the two beverages were selected for the study of physicochemical stability, colorimetric (L*, a* and b*) and culture viability during storage for 28 days at 4 ° C. On storage both beverages, showed a decrease in the pH, acidity, and increased viability of L. acidophilus the range of 7.71 6.85 log CFU / ml for the A3 6.05 and 7.50 log CFU / ml for A9 which are values above the standards established by the Brazilian legislation for probiotic foods, at least 6 log CFU / mL. For colorimetry parameters observed to decrease in brightness L*, b* and a* increased without significantly changing the original color of the product.