Launched in May 2015 by Haligonians Linda Peers and her sister, Anne Hebb, The Cultured Coconut was born out of a desire to create a fermented, non-dairy kefir 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, they settled on making their own coconut milk using cruelty-free, organic whole coconut from Mexico. The next step would be to ferment these ingredients using traditional milk kefir grains. The end result was a probiotic teeming with over 4 trillion Colony Forming Units (CFU) of probiotic bacteria and over 40 active strains, making it the most powerful probiotic on the market.
After taking months to develop, 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 9 months from the bottling date, when kept refrigerated. Once opened, it should be consumed within 6-8 weeks.
The sisters behind The Cultured Coconut, Anne Hebb and Linda Peers