Coconut Vinegar

Coconut Vinegar

Coconut Vinegar
© Denzil Green


Coconut Vinegar is made from coconut water, found inside the coconut shell.

The coconut water is filtered, sugar is added, and then it is brought to the boiling point to pasteurize it. After this, it is cooled, and yeast is added. It is let ferment for a week, then the vinegar starter culture is added, and it is fermented for another week.

This gives a low-acid vinegar that is cloudy and sweet compared to other vinegars.

This is very popular in Pacific countries, and has really caught on in Australia: you'll even find Australian recipes mixing it with their cranberries and turkey.

Cooking Tips

Use for dips, dressings, marinades, etc.

Substitutes

Apple Cider Vinegar or White Vinegar with a smidge of sugar added.

Nutrition Facts
Per 1 tablespoon (15 ml), Cocovie brand
Amount
Calories
0
Fat
0 g
Saturated
0 g
Trans
0 g
Cholesterol
0 mg
Sodium
2 mg
Carbohydrate
1 g
Fibre
0 g
Sugars
0 g
Protein
0 g
Weight Watchers®
Per 1 tablespoon (15 ml), Cocovie brand
Amount
PointsPlus™
0
No points, even up to 2 cups (500 ml)

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Language Notes

Not the same as Palm Vinegar.