COCONUT BALSAMIC Our Coconut Balsamic is wonderfully sweet, pleasingly tart and redolent with natural, organic coconut flavor. Combine our Coconut Balsamic with Persian Lime Olive Oil, Basil Olive Oil, or Toasted Sesame Oil to make the perfect marinade or vinaigrette. Off the charts amazing for grilled or sautéd shrimp, scallops, fish, and poultry. Drizzle over steamed rice to make Coconut rice. Also amazing when drizzled into sparkling water or any mixed drink! SUGGESTED OLIVE OIL AND BALSAMIC PAIRINGS All Ultra-Premium EVOO’s, Blood Orange Olive Oil, Eureka Lemon Olive Oil, Persian Lime Olive Oil, Chipotle Olive Oil, Basil Olive Oil, Baklouti Olive Oil, Cilantro & Roasted Onion Olive Oil as well as Madagascar Black Peppercorn Olive Oil. SUGGESTED PROTEINS Poultry, Waterfowl, Fish, Seafood SUGGESTED VEGETABLES Broccoli OTHER APPLICATIONS Rice, Fruit, Yogurt, Oatmeal, Granola, Mixed Drinks, Sparkling Water SALAD DRESSING (VINAIGRETTE) PREPARATION Combine 2 parts olive oil with 1 part Coconut Balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of Dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days. BALSAMIC MARINADE PREPARATION Combine equal parts Coconut Balsamic with equal parts Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours. Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein. Instead, combine Olive Oil and Coconut Balsamic and use to drizzle over the finished product. BALSAMIC REDUCTION METHOD Our authentic barrel-aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses. If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small saucepan over medium to medium-high heat with constant stirring. As the balsamic starts to reduce it will pull to the sides of the pan. Remove reduction from heat just prior to desired thickness, as the balsamic will continue to reduce until cooled. Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath. As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes. Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice cream. RECIPES USING COCONUT BALSAMIC Using our Coconut Balsamic is super simple and if you can use a tablespoon, which we know you can, then you can master any application. Please keep in mind; flavors are fairly flexible across recipes. For example, if a recipe calls for Coconut Balsamic and you only have Mango, Pineapple, Peach Balsamic we’d say go for it. Most importantly, experiment and have fun! COCONUT BALSAMIC NUTRITIONAL INFORMATION Serving size 1Tbs, Calories per serving = 40, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 9g, Sugars = 9g, Protein = 0g. Acidity 6.0%. Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural, organic coconut flavoring. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES. NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS! GLUTEN FREE!
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