Coconut vinegar

A cloudy-white vinegar of fermented coconut sap, with a mild acidity and a light coconut-creamy note, in adobo marinades, dressings and dipping sauces.

Coconut vinegar is a cloudy-white vinegar of fermented coconut sap (neera) or coconut water, with a mild, less sharp acidity than table vinegar, a light yeasty haze and a faint coconut-creamy note. It is used in Filipino and Southeast Asian cooking: in marinades (adobo, paksiw), dressings, dipping sauces, kinilaw, atchara and salads.

Calories, proteins, fats and carbohydrates per 100 g of product

Coconut vinegar, Raw: Calories 21.0 kcal, Proteins 0.0 grams, Fats 0.0 grams, Carbohydrates 0.9 grams per 100 g of product.

Calories21.0 kcal

Proteins0.0 grams

Fats0.0 grams

Carbohydrates0.9 grams

Data: USDA FoodData Central

Recipes with this ingredient

AdoboFilipino cuisine | Main courses

Adobo, the Filipino contribution to our "Golden Thousand": meat in vinegar-soy sauce. There, on the islands, adobo is made from pork and chicken, from vegetables, from squid and even from crickets. We made it from chicken legs.