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.