Launched in May 2015 by Haligonian Linda Peers, The Cultured Coconut was born out of a desire to create a fermented, organic product that had the potential to make a significant difference in one's health.
Being lactose-intolerant, Linda had tried a number of dairy alternatives over the years, but eventually settled on coconut milk. After doing further research though, she became concerned about the type of packaging in which they were sold, Tetra-Paks or aluminium cans. Bisphenol A (BPA), commonly used in the lining of canned coconut milk as well as food additives such as guar gum, carrageenan and sulphites, had been known to cause digestive issues.
As a result, Linda chose to make her own coconut milk from non-chlorinated/floride-free water and organic whole coconut from Mexico. The next step would be to ferment these ingredients for several hours using traditional milk kefir grains which would create a probiotic teeming with up to 50 strains of healthy bacteria and yeast, and 300 billion CFUs (Colony Forming Units).
Compared to yogurt, The Cultured Coconut is over 170% more potent as a probiotic, per serving (based on 1.75 billion CFUs in 3/4 cup of Danone Active Probiotic Yogurt versus up to 300 billion CFUs in 2 TBSP of The Cultured Coconut). And astoundingly, 3 times more effective than probiotic supplements (based on 100 billion CFUs in 1 probiotic capsule of Ultimate Flora, Ultra Potent). With a retail price ranging between $15.50-$24.99, The Cultured Coconut is by far the most cost-effective probiotic available.
It took months to develop, but in late April, The Cultured Coconut was approved by the Nova Scotia Department of Agriculture, Food Safety Division. Every batch is made in a licensed kitchen in Bedford, and quality-tested to be below 4.6 pH, the mandatory minimum standard set by the NS Department of Agriculture. Each 500 mL bottle carries a Best Before label of 60 days from the bottling date, when kept refrigerated. Once opened, it should be consumed within a month.