Cinnamon Coconut Kefir

Cinnamon coconut kefir is the ultimate feel-good food. Kefir translates literally to “feel good”. This is due to it’s tryptophan content that releases serotonin, a feel-good neurotransmitter.

In addition to kefir already being relaxing to the nervous system, I add in coconut water and cinnamon; two calming foods. Coconut water (raw) is rich in magnesium that calms the nervous system.

Cinnamon — sometimes just the scent alone — has very relaxing properties. Aside from it’s aromatherapy qualities this herb has plenty of health benefits. Here are just a few:

  • It’s an antioxidant- Just one teaspoon of cinnamon packs as much antioxidant potency as a half cup of blueberriesCinnamon is loaded with polyphenols, antioxidants that feed healthy gut flora. (1)
  • It’s antimicrobial- Cinnamon has natural antimicrobial properties that have been shown to fight strains of E. coli, as well as Candida yeast.
  • It’s good for cholesterol levels- Spices, like cinnamon and turmeric (two fat-soluble spices) have been shown to help curve the negative effects of downing a fatty meal. This could be due to it’s ability to help the liver produce bile and effectively breakdown fats.
  • It makes you smarter- Research shows that just smelling cinnamon enhances cognitive function and consuming it significantly ups brain function. (2)
  • It’s anti-inflammatory- The antioxidants in cinnamon have anti-inflammatory effects, which may help lower the risk of disease. (3)
  • It lowers blood-sugar levels- Cinnamon has been shown to both reduce fasting blood sugar levels, having a potent anti-diabetic effect at 1 to 6 grams per day.It does this by interfering with numerous digestive enzymes, which slows the breakdown of carbohydrates in the digestive tract (4)

Tip: When using cinnamon, always stick to Ceylon cinnamon; otherwise known as “true cinnamon”.

Cinnamon Coconut Kefir

Here’s what you’ll need:

Here’s how you make it:

  1. If you’re using the Harmless Harvest then the cinnamon stick is optional and you won’t have to chop any coconuts. If not, then the first step is to crack your coco open then strain into a sterilized mason jar.
  2. Add your culture and starter. (If you’re using a plain thai coconut then this is the time to also add your cinnamon stick.)
  3. Let ferment at room-temp on a counter at about 70 degrees Fahrenheit for 12 hours. Coconut water kefir ferments much faster than plain water kefir, especially when you use the EcoBloom.
  4. Once it’s finished you’ll notice plenty of bubbles in it just like you see in the picture. It will be very fizzy, slightly sweet and dry in taste like a fine cinnamon-tasting champagne.