What is Coconut Vinegar? What is it used for?!
Answers: I have a bottle in my refrigerator and have no memory of why I bought it, but it must have been to make Asian food. I'm going to clean out the refrigerator before Thanksgiving and am trying to decide if I should keep this stuff!
Coconut vinegar made from the sap of the coconut tree.
Coconut vinegar works very well in dips, salad dressings and mayonnaise recipes. It is very high in potassium and alkalinizing minerals, helpful for digestion, and still contains the probiotic flora that create the vinegar from the sap in the first place.
Here is one of my favorite recipes:
Dip/Dressing Base
16 oz cultured sour cream, yogurt or coconut sour cream
8 oz coconut cream
1/2 cup to 3/4 coconut vinegar ( add enough to make it the right consistency. If I want a dip I use about this much, if I want a salad dressing I use more vinegar.)
Brittany Natural Sea Salt to taste
This is the base. From here I sometimes add roasted tomato and basil with some freshly cracked pepper or cayenne for a little zip. Sometimes I add dill, onion and garlic for a nice dill dip. Marjoram and Thyme are nice, as well. So are packaged blends.
I have been really pleased with this base, and everything I add for spices has turned out nice.
You can also use the coconut vinegar in all Vinaigrettes such as this one:
1/3 cup good oil
(Olive oil, sesame seed oil, warm coconut oil, natural palm oil)
2 Tablespoons coconut vinegar
1 teaspoon minced garlic (pressed to a paste)
1-2 teaspoons grated fresh ginger root (or 1/4 teaspoon powdered ginger)
1 teaspoon sesame seeds, ground flax seed etc
1 tablespoon chopped green onion
dash of cayenne
I have used coconut vinegar before for two things. The first thing was to clean up vomit. The second thing was to keep spiders out of my house.
Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer of the product), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.
It found it to be used in pad thai.