Coconut Kefir

Let’s talk about the gut. Over 70% of our immune cells are in the GUT. When we have dis-ease in the body, it is because our gut has been compromised and can no longer break down foods into nutrients it recognizes. Most of the diseases we suffer from are coming from the intestinal tract.

When we kill of the good bacteria, the bad bacteria proliferate and take over. The normal body functions cannot perform correctly, and this leads to illness and disease.

Here are just some of ways your body is telling you that you need to heal your gut (there are many more clues and signals your body sends you):

** abdominal pain

** anxiety

** behavioral problems

** cognitive decline

** brain fog

** constipation

** diarrhea

** hives

** depression

** fatigue

** insomnia

** joint pain

** chronic sinus infection/ear infection/bronchitis

** dark circles under eyes

Fermented foods:

  • Fermented foods are foods that grow bacteria on or in them and have been through a process called lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process of lactofermentation preserves the food, all the while inhibiting the growth of harmful bacteria. It also creates beneficial enzymes, b-vitamins, omega-3 fatty acids, and various strains of probiotics.
  • Fermented food are one of the best detoxifying agents as they are capable of drawing out a wide range of toxins and heavy metals.
  • Fermented foods directly inoculate your gut with live bacteria that will crowd out unhealthy bacteria and prohibit the bad bacteria from flourishing.
  • Fermented foods have also been shown to break the food down to a more digestible form. (you are what you eat, but more importantly – you are what you digest)
  • Fermented foods/probiotics are more effective when combined with a high-fiber diet so be sure to eat an abundance of plant foods. Meat and cheese are devoid of any fiber whatsoever, and can even contribute to killing off good bacteria.


kefir powder (starter grains)

2 cans of full fat unsweetened coconut milk

** Follow starter grains package instructions to know how much starter culture to use. For the brand I used, I needed the whole pre-measured package (5g) for 1 quart of milk. Brands may vary slightly but this is generally how all kefir would be made **

  1. Dump packet of starter grains into quart sized mason jar.
  2. Empty the contents of 2 cans of full fat unsweetened coconut milk into the jar.
  3. Stir to mix well being sure that no lumps remain.
  4. Cover with a mesh cloth or wash cloth and secure with rubber-band (metal lids could halt the process of fermentation).
  5. Leave out at room temperature for at least 24 -48 hours. At this point put it in the refrigerator to stop fermentation and keep it fresh. It will only last at room temp for 1-2 days. You can store it in the fridge for 2-3 weeks.


  1. What brands of coconut milk are you using? Almost all is coming in cans or are using the refrigerated types?

    1. Canned is better than refrigerated but both work just fine. I’ve used both with positive results.

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