Caden, I cannot eat dairy, either, and I react to coconut milk with my leaky gut, so I can’t eat it either! I hear you! What I can tolerate is Goat Milk Kefir. It’s amazing and doesn’t make me sick, and I’ve been able to buy that and/or goat milk yogurt everywhere I go. There’s a company called Redwood Hill Farm that seems to have their goat milk products at Whole Foods and food co-ops across the country. I can’t always find the kefir, but I can always find the goat milk. It might be worth a try to see if you react to goat’s milk or not.
Also, have you taken a look at Bob’s Red Mill creamy buckwheat? I eat that in the morning with kefir. I soak about a half a package of it overnight, so that it’s partially digested, and then put it in the fridge and cook some of it every morning, and it just takes minutes. It would be good with the coconut cream you’re trying. I add cinnamon and a small amount of stevia, too. When I’m traveling and have access to a kitchen, I make it for my breakfasts.
Don’t forget to keep your eyes out for restaurants that have wild salmon or organic roasted chicken on their menus. Since I’ve started this diet, I rarely go out to eat, but am going to tonight, and I already know I can order wood fired local roasted chicken there.
Finally, I make my own buckwheat crepes and travel with those, and shove stuff in them—whatever I can get my hands on—avocado, chicken, pesto, etc… I can’t imagine eating wheat right now, so rely heavily on buckwheat.