Vinaigrette with a Coconut Twist – A Dash of Raw, Fermented Goodness

Our Coconut Vinegar with the Mother of Vinegar and our Coconut Aminos are full of naturally fermented goodness.  We take the pure coconut sap from the coconut infloresence and simply ferment it for months. We don’t filter it, or use any processing aids. In this way, you know that all the goodness of the coconut sap is being left in the product. We don’t apply heat, or further processing methods to ensure your product is left in as close to natural state as possible. One way to digest this goodness (in its raw state) is to combine them both in a salad dressing, or vinaigrette, for a healthy and tasty gut boost. Below is a simple recipe for a tasty dressing. Add a touch of chilli if you like a kick!

Serves 2-3 

Ingredients 

25ml of Coconut Vinegar with Mother of Vinegar 

100ml Virgin Olive Oil

Dash of Coconut Aminos All-purpose Seasoning 

Dash of Coconut Nectar 

Salt & pepper to season

Pinch of dried chilli flakes & squeeze of lemon (optional) 

• Add 100ml of virgin olive oil into a jug, mix in 25ml of coconut vinegar

• Squeeze in a dash of coconut nectar to sweeten and coconut aminos to add an umami depth.  Mix well to ensure the coconut nectar dissolves

• Season with salt & pepper as desired

• Add dried chilli flakes & a dash of lemon if you want extra zing! 

• Serve with hot pitta bread, salad and grilled halloumi cheese