Coconut Secret: Coconut Vinegar 12.7oz
2 in stock
Coconut Tree “Sap” is the secret!
Coconut Secret Coconut Vinegar is made from only one ingredient — coconut sap. Small batches ensure that our raw Coconut Vinegar is an unheated, enzymatically alive product that is naturally aged for 8 to 12 months to achieve its signature flavor.
When the coconut tree is tapped it produces a highly nutrient-rich “sap” that exudes from the coconut blossoms. This sap is very low glycemic (GI of only 35), and contains a wide range of minerals, vitamin C, broad-spectrum B vitamins, 17 amino acids, and has a nearly neutral pH.
- Certified 100% Organic
- Raw Unheated, Enzymatically Alive
- Contains the Mother Culture
Nutrition – Coconut Sap Vinegar vs. Apple Cider Vinegar and Coconut Water Vinegar.
- Coconut Sap Vinegar ~ naturally aged for 8 months to one year, with not a single alteration. Because coconut trees are grown in mineral-rich volcanic soil, Coconut Vinegar exceeds other vinegars in its vitamin, mineral and amino acid content and also contains FOS, a prebiotic that promotes digestive health.
Every artisan batch of our unpasteurized Coconut Vinegar naturally produces its own “mother” culture during fermentation contributing to its cloudy appearance. These cobweb-like strands are composed of raw enzymes, protein molecules, and a complex structure of living, beneficial, gut-friendly bacteria.
Coconut Vinegar is easier on the palate and is much less harsh than apple cider vinegar.
- Apple Cider Vinegar ~ requires the addition of the mother culture from previous batches in order to properly catalyze the fermentation process. Most often the aging time for ACV is as little as 2-3 months. It has a strong, sometimes overbearing acidic flavor.
- Coconut Water Vinegar ~ undergoes an “assisted” fermentation process of only 2-4 weeks, by adding either apple cider vinegar or muscovado cane sugar to catalyze fermentation. Therefore, vinegar made from coconut water is not capable of forming a mother culture, resulting in a less nutritious end product.
Aside from the evident palatable difference in flavor between coconut “sap” vinegar and coconut water based vinegar, it is interesting to note that the coconut water used to make this vinegar comes from mature coconuts and is considered a disposable byproduct of coconut oil and flour production, making it much less costly to produce.
Coconut Vinegar has a milder, more pleasant flavor than apple cider vinegar. It does not have a coconutty flavor.
Uses & Recipe Tips
Use Coconut Vinegar for any application that calls for apple cider vinegar. In addition to including Coconut Vinegar in your favorite dressings and marinades, you can also use it for skincare, as a digestive aid, or for any internal cleansing program. For drinking, mix 1-2 Tablespoons of Coconut Vinegar with 8 oz. of water and sweeten if desired with raw honey or our Coconut Nectar. It is advised to dilute Coconut Vinegar by mixing it with water or other liquids before ingesting.
Certified Organic, Raw Coconut Sap naturally aged for 8 months to a year. Each hand-made batch may vary slightly in flavor and color.
Although this product is made in a dedicated facility that makes only Coconut Vinegar, it is later bottled in a facility that also occasionally bottles peanut and walnut oils, as well as dressing that may contain gluten. The machines are thoroughly washed and sterilized before and after each production run and we adhere to the strictest allergen protocols. While we are virtually certain that there is no commingling, for liability reasons, we cannot 100% guarantee that there is no contamination, even though it is highly unlikely.