Product Story & background

Coconut mills producing desiccated coconut have got to collect the coconut water before shredding the fresh fruit. The story says that one farmer in the village of Giurulla in Sri Lanka left a tub of coconut water for a period of 4 days. Upon his return he smelled a strong odour coming from the coconut water. The coconut water had turned into coconut vinegar. The farmer replicated the tank of coconut water until he perfected a vinegar from the coconut water perfect for replacing sugar filled balsamicos. Coconut vinegar is similar to other fermented vinegar’s such as apple cider and white wine. It is be made with selected young coconut water from the king coconut tree only native to Sri Lanka. Coconut vinegar is a staple condiment in Southeast Asia. Coconut vinegar is white and cloudy with a very pungent acidic taste and a hint of yeast,

Health Benefits

Coconut vinager is a zero calory condiment which is packed full of amino acids, vitamins and minerals. It helps your body to restore an optimal blood ph level.

Production process

Coconut Water is harvested from a young king coconut. The colour of the king coconut is bright orange. The young coconut water is fermented into vinegar. The vinegar is then watered down with purified water to reach an optimal level of acidity. The vinegar is then filtered to perfection and filled into 25kg buckets.

Country of Origin

srilanka? Sri Lanka

Sensory Description

Colour- Light green & cloudy, slightly light brown

Aroma- Pungent acid smell

Taste- Typical vinegar

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