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–+ servings
Coconut vinegar substitute in glass bottle.
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Easy Coconut Infused Vinegar

This easy coconut infused vinegar makes a great coconut vinegar substitute! You only need two ingredients to make it!
Course Ingredient
Cuisine Thai
Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Cook Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 6kcal
Author Rachel

Ingredients

  • 1 cup unsweetened shredded coconut
  • 1 ½ cups vinegar rice vinegar, white wine vinegar, or white balsamic vinegar

Instructions

  • Combine the coconut and vinegar in a pan over medium heat and heat until steaming but not boiling for 20 minutes, stirring occasionally.
  • Remove from heat and allow to cool at room temperature for 1 hour. Transfer to a clean mason jar and seal. Store in a cool, dark place such as a pantry for 2-7 days depending on your flavor preference. The longer it sits, the stronger the coconut flavor.
  • When it's to your liking, strain the vinegar to remove the coconut. Store the coconut in an airtight container in the refrigerator for up to a week and reused in stir fries and curries if desired. Pour the strained vinegar into a sterile glass jar or bottle and seal. Your coconut infused vinegar can be stored at room temperature for up to 6 months or in the refrigerator for longer.

Notes

One serving is approximately 2 tablespoons of vinegar.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Calcium: 2mg | Iron: 1mg