Recipes — Coconut Balsamic Vinegar

Cream Cheese Fruit Dip

Ingredients:4 oz. whipped cream cheese4 oz. fruit flavored or plain yogurt3-5 Tbsp. Raspberry Balsamic Vinegar (or any fruity balsamic)1 tsp. agave nectar (or a sweetener of your choice) Instructions: Let the cream cheese warm at room temperature until soft. Stir in the vinegar until smooth and sweeten to taste. Sweeten to taste with sugar, honey, or your favorite sweetener. Note: Try Cinnamon Pear, Coconut, Strawberry, or Blueberry Balsamic.

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Coconut Balsamic Prawns

Coconut Balsamic Prawns

Ingredients:16 - 20 prawns1 Tbsp. Garlic Oil2 Tbsp. Lemon Olive Oil1/4 c. toasted coconut3 Tbsp. Coconut White Balsamic Vinegarsalt Instructions: Peel and de-vein prawns then rinse under cold water. Add Garlic Olive Oil, Lemon Olive Oil, and Coconut Balsamic, add pinch of salt and whisk together for 2 minutes. Add prawns to mixture and toss till evenly coated with seasoning. Put in refrigerator for 1 hour. Saute' prawns in lemon and garlic olive oil in a frying pan for 3 - 4 minutes and flip to the other side, continue to saute' until done. Sprinkle with toasted coconut. *Tested in...

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Sopapillas

Ingredients:4 c. flour2 tsp. baking powder1 tsp. salt4 Tbsp. shortening1 1/2 c. warm waterExtra Virgin Olive Oil (for frying)Lemon SugarCoconut White Balsamic Vinegar Instructions: In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand 20 minutes. Roll out on a floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil to 375 degrees. Fry until golden brown on both sides. Drain on paper towels and serve hot sprinkled with Lemon Sugar and a drizzle of reduced Coconut Balsamic Vinegar. Note: Feel...

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Coconut Chicken Fingers

Ingredients:4 - 6 ounce skinless, boneless chicken breast halves, cut into 1/2 inch thick strips3 Tbsp. Coconut White Balsamic Vinegar3 Tbsp. Extra Virgin Olive Oil1/2 tsp. salt1/4 tsp. ground red pepper1 c. rice flour1 c. whole buttermilk1 large egg1 1/2 c. unsweetened flaked coconut Instructions: Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk, Coconut Balsamic and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour, shake off excess. Dip chicken in egg mixture. Dredge in coconut. Heat a large skillet over medium high heat. Add oil...

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Baked Salmon with Coconut Crust

Ingredients:4 Salmon Fillets1 Tbsp. Coconut White Balsamic Vinegar1/2 c. Panko Breadcrumbs1/4 c. Flaked Sweetened CoconutSalt & Pepper Instructions: Preheat oven to 425 degrees. Remove the skin from the salmon. Place salmon fillets on a non-stick baking pan. Brush balsamic vinegar on the salmon. In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to the baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray. Bake for 12 to 15 minutes, place under broiler until crust is golden brown.

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