Coconut Water Vinegar Recipes

Tomato Basil and Feta Salad

Tomato Basil and Feta Salad
Tomato Basil and Feta Salad
photo by recipe author


Servings: 8, 1 cup servings
Preparation Time: 15 minutes

  • 1/2 cup fresh basil leaves
  • 4 cups fresh tomatoes, sliced or chopped (cherry, roma, or heirloom)
  • 4 cups sliced cucumbers
  • 2 green or yellow bell peppers
  • 6 tablespoons feta cheese
  • 6 tablespoons olive oil
  • 4 tablespoons coconut water vinegar
  • salt and ground pepper to taste

Roll basil leaves and cut into strips. In a large mixing bowl, combine basil, tomatoes, cucumber, bell pepper, and feta.

In a small bowl whisk together the olive oil and coconut water vinegar.

Drizzle dressing, add salt and pepper, and toss salad.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Featured Product


Raw Coconut Water Vinegar. Buy it here!

Tropical Traditions Organic Coconut Water Vinegar is truly unique and is the first of its kind in the US market! Most vinegars are clear because they are distilled and originally made from white sugar. Our Organic Coconut Water Vinegar is not distilled, but raw. It contains the mother of vinegar. In the Philippines most all commercial vinegars are distilled, and the “coconut vinegars” are not made from the nutrient-packed coconut water from inside the coconut, but from the sap of the coconut tree which is used to make lambanog, an alcoholic drink similar to vodka. These “coconut vinegars” are by-products of the lambanog industry. To make these products, one must harvest the sap of the coconut tree from the coconut flower bud, which would normally become a fruit-bearing coconut. Hence, trees dedicated to harvesting the sap for lambanog and the more common coconut vinegar will never produce coconuts.

Tropical Traditions does NOT support coconut products that prevent coconut trees from bearing fruit (this would include “coconut sugar” harvested from the flowering bud of the coconut tree.) Coconut trees in the Philippines have been on the decline for decades, and the coconut oil from coconuts is also now valued as a fuel source in bio-diesel production, resulting in less coconut oil availability as a food source each year. Vinegar made from coconut water, however, does not sacrifice coconuts or coconut oil in its production, as it is collected from mature coconuts which are used to make coconut oil, and the same trees can continue producing coconuts year after year.

Tropical Traditions is the first company to make a truly organic product from the water of organic coconuts which is raw and fermented with fair-trade organic Muscabado whole cane sugar. This is one of the most nutrient-packed and healthiest vinegars you will find anywhere in the world!

Buy it here!

Salt n’ Vinegar Kale Chips

Salt n Vinegar Kale Chips
Salt n’ Vinegar Kale Chips
photo by recipe author


Servings: 2-4
Preparation Time: 15 minutes

Rinse and remove stem from kale. Pat dry with towel. Tear into large 2-3″ pieces since they shrink a lot when dehydrated.

Place kale “chips” in a large bowl and add coconut oil. Massage oil into all areas of every leaf. Add vinegar and toss to coat each “chip.” Add salt and toss again to coat each “chip” evenly.

Place “chips” on dehydrator trays. Dehydrate for 6 hours at 115° F.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Gluten Free Wild Blackberry and Rhubarb Pie

Gluten Free Wild Blackberry and Rhubarb Pie
photo by recipe author


Servings: 10-12
Preparation Time: 1 hour 30 minutes

Never Fail Pie Crust:


  • 3 cups fresh blackberries
  • 2 cups fresh rhubarb, diced
  • 3/4 cup sugar
  • 1/4 cup gluten free flour blend*
  • 2 tablespoons coconut milk**
  • 1 teaspoon ground ginger or 1 teaspoon ground cinnamon, optional

Combine flour, sugar, salt and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar and water. Cut in about 2/3 cup cold coconut oil or shortening into dry ingredients until mixture is crumbly.

Pour in egg mixture and mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Roll out dough until about 1/4″ thick.

Gently lay pie crust into a 9″ pie plate. Reserve the remaining dough for the top of the pie. After pie has been filled, roll out remaining dough and cut as desired for topping: lattice, whole, shapes, etc.

Combine berries, rhubarb, sugar and flour in a large bowl. Pour into uncooked pie crust. Add remaining 2-3 tablespoons coconut oil or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with coconut milk.

Bake at 350 °F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of pie start to brown too quickly, cover with foil.

Let pie cool about 10-20 minutes before cutting and serving.

Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350 °F for about 10-15 minutes, or until golden brown.

Enjoy with home made ice cream. Recipe here.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

Shredded Zucchini Salad with Coconut Water Vinegar

Shredded Zucchini Salad with Coconut Water Vinegar
photo by recipe author


Servings: 2
Preparation Time: 20 minutes

  • 1/2 pound zucchini or summer squash, grated or shredded
  • 1 tablespoon mint, chopped
  • 1 tablespoon dill, chopped
  • 1 green onion, sliced
  • 1/2 lemon, juice and zest
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, finely chopped or grated
  • 1 tablespoon coconut water vinegar
  • 1 tablespoon raw honey
  • salt and pepper to taste
  • 1 tablespoon chopped nuts of choice, optional
  • 1 tablespoon dried cranberries or raisins
  • 1/4 cup feta or goat cheese, crumbled

Shred zucchini and place in clean towel and squeeze dry.

Put zucchini, mint, dill, and green onions in a large bowl. In a small bowl, mix the lemon juice, zest, olive oil, garlic, vinegar, honey, salt and pepper. Combine bowls and then add nuts, cranberries, cheese and lightly toss. If bolder flavors are desired, add more dill, mint, lemon and garlic.

Chill in the fridge for several hours or overnight before serving, if desired, to allow flavors to optimize. It is just as tasty when served immediately.

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Asian Pesto Sauce

Asian Pesto Sauce
photo by recipe author

Servings: 4 to 6

Preparation Time: Under 10 minutes

  • handful of cleaned mint, about 1/2 cup leaves
  • handful of cleaned cilantro, about 1/2 cup leaves
  • handful of cleaned basil, about 1/2 cup leaves
  • 1 tablespoon coconut water vinegar, use two tablespoons if not using atchara
  • 2 tablespoons atchara, optional
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic
  • zest and juice of one lime
  • quarter size of ginger cleaned and finely chopped, or 1/8 teaspoon powdered ginger
  • 1 seeded hot pepper, optional
  • 2 tablespoons raw honey
  • 1/2 teaspoon salt
  • dash of hot sauce, optional

Clean herbs and place in blender. Add remaining ingredients and puree. Adjust seasoning for spice if needed.

This sauce is great as a dip for grilled meats or veggies, or mixed with mayonnaise for a sandwich spread.

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Honey Ginger Salmon

Honey Ginger Salmon Recipe Photo

Honey Ginger Salmon (photo by recipe author)

Servings: 4 servings
Preparation Time: 30 minutes

In a small bowl, combine honey, orange juice, coconut water, balsamic vinegar, ginger and cilantro. In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Place salmon filets in skillet and sprinkle both sides with a little salt and pepper. Pour honey ginger mixture over salmon and continue to sear until both sides of the fish are starting to brown. I usually cook mine about 6 minutes per side, depending on how thick the salmon is.

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Fried Potato Cakes

Fried Potato Cakes Recipe photo

Fried Potato Cakes (photo by recipe author)

Servings: 24
Preparation Time: 20 to 30 minutes

Potato mixture:

  • 2 cups leftover cold mashed potatoes
  • 1 egg (if small eggs use 2)
  • 1 tablespoon coconut oil
  • 1/8 cup choice of milk or sour cream
  • 1-2 teaspoons fresh or dried chopped/flakes parsley
  • 1-2 teaspoons fresh or dried chopped chives
  • 1 cup flour*
  • 1/2 cup cornmeal

Flour coating #1: (step 1)

Mix and add to bowl or plate big enough to use. Set aside.

Milk bath: (step 2)

Mix together making sure the egg is mixed in well & use a bowl large enough to dunk potato cakes in. Set aside./p>

FFlour coating #2: (step 3)

Mix and add to bowl or plate big enough to use. Set aside./p>

Combine all the ingredients from the potato mixture and mix well; you want almost the consistency of play dough. If still to sticky or wet mix in more flour 1/4 a cup at a time.

Heat shortening in a large skillet. Shape a small amount of potato mixture to form a small ball and then smash it out flat – 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.

With step 1 flour coating, and lightly coat potato cake and dunk in milk mixture, making sure to do this step fast but getting both sides wet.

Add potato cake to step 3 flour coating and press both sides into mixture making sure to cover well.

Add to hot palm Shortening to cook (depending on your stove you might need to cook on med, med/hi or hi) Make sure oils not to hot that it burns, you want the first side golden brown in about 2 to 3 minutes. then flip & cook another minute to 3 minutes, potato cakes are done when they float, we simply add them to a cookie sheet sideways as pictured.

*Flour recommendations: whole wheat, einkorn, or gluten free flour mixture.

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Healthy Chicken Nuggets

Healthy Chicken Nuggets Recipe photo
Healthy Chicken Nuggets Recipe
photo by recipe author

Servings: 2-4 cups
Preparation Time: 15 minutes

1. Make the flavor mix: over medium heat melt butter and coconut oil with water, salt, pepper, parsley, and 1 teaspoon chicken seasoning. Depending on how much chicken you have you might need more or less of this. Set aside to cool.

2. Beat eggs, vinegar, milk and 1 tablespoon flavor mix together. Set aside. Mix coconut flour, einkorn flour, 1 teaspoon chicken seasoning and a pinch or two of black pepper together. Pour onto a plate. Set aside.

3. Add 1 cup chicken at a time to a food processor with 1 tablespoon of einkorn, 1/2 tablespoon flavor mix, 1/2 tablespoon milk, and red pepper. Blend until chunky (not too smooth). Empty into a bowl until all chicken has been mixed by repeating the process. Chicken mixture should be sticking but thick enough to hold together.

4. Work chicken into golf ball sizes, dunk first in milk bath coating all sides, then dunk in flour coating. Press down on nugget slightly to create a flatter nugget as you coat both sides. Set on a plate and repeat until you have enough to start cooking.

5. Heat palm shortening and coconut oil to medium-high heat. We prefer 3/4 palm shortening and 1/4 expeller pressed coconut oil for frying. Use just enough for nuggets to float. Slowly add nuggets to oil, enough to fill pan without crowding. Adjust heat as needed. After 1-2 minutes, flip nuggets with a fork and continue cooking until done.

6. Drain and cool nuggets. Serve with your favorite dipping sauce such as honey mustard, ranch, BBQ sauce, ketchup, etc. and enjoy!

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