Coconut White Balsamic Vinegar


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Pleasingly tart and sweet with the clean, natural flavor of coconut.

Excellent used with seafood, poultry, over starches, fruit and much more!

Marinade or finish dishes with it.  Adds a tropical flair to mixed drinks as well!

Try it in your water, juice or cocktail just add  1 tsp. to every cup of liquid.

Coconut Lime Shrimp


1 lb. Shrimp, peeled and deveined
2 tbsp. Persian Lime Olive Oil
Coconut Balsamic Vinegar
1/4 cup Unsweetened Shredded Coconut
2 cloves Garlic, minced
4 Scallions, cut into small pieces
3 tbsp. Rum
Salt to taste

Marinade the shrimp in enough balsamic to thoroughly coat.  Place in the refrigerator for up to an hour.
In a large pan, sauté shrimp with Persian lime olive oil until nearly done, about 2-3 minutes.
Remove shrimp from pan and set aside.
Sauté garlic and scallions for about 30 seconds.
Add the rum and salt.  Toss the shrimp back in and cook until sauce thickens slightly.
Top with coconut, lime juice and fresh cracked black pepper.  Serve immediately.

Coconut Lime Chicken

1 package of skinless, boneless chicken breasts
4 Tbsp Persian lime olive oil
juice and zest of 1 lime
3 Tbsp sesame oil
2 cup canned coconut milk
2 tsp cumin
salt to taste
4 tsp curry powder
1/2 cup chopped fresh cilantro
Serrano honey vinegar

Cut the chicken breast completely in half.
Place in a gallon size zip lock bag and pound chicken to the same thickness
In a bowl combine the olive oils, lime, coconut milk and seasonings.
1/2 of the mixture is for the marinade and the other half save as the sauce.
Pour half of the mixture over the chicken and marinade in the bag for up to 3 hours.
Grill the chicken breast and serve with rice and roasted vegetables.
Drizzle your sauce and some Serrano Honey Vinegar on top to finish and serve!