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Coconut White Balsamic Vinegar

Verbena Coconut White Balsamic Vinegar

No added sugars. All natural, always!



How to Use Balsamic Vinegar

Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables.  Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.





2-4 Mahi Mahi filets

2-4 fresh pineapple rings

4 Tablespoons Verbena Persian Lime olive oil

2-4 Tabelspoons Verbena Coconut white balsamic vinegar

Salt & Pepper to taste


Coat Mahi Mahi with 1-2 Tablespoons of the Persian Lime olive oil and sprinkle with

salt and pepper if desired.

Coat the pineapple rings with Persian Lime olive oil and a sprinkle of Coconut balsamic

and set aside.

Place 2 Tablespoons of Persian Lime olive oil in a frying or saute pan on the stove over

medium high heat. When hot, place Mahi Mahi in pan and cook on one side for 3

minutes and then turn and allow other side to cook for 3 minutes.

Remove fish from pan, cover and let rest.

Place pineapple rings in pan. Cook on one side for 2 minutes

and then flip and cook other side. The balsamic vinegar on the pineapple will caramelize

and the pineapple rings should develop a golden brown color.

To serve, place Mahi Mahi on plate and top with golden pineapple ring. Drizzle with

Persian Lime olive oil and Coconut balsamic vinegar to finish. Delicious served with rice

and a salad.






1-2 TBSP unrefined virgin coconut oil or unsalted butter (or more if you like it very glazy)

½ cup water

¾ teaspoon sea salt + more to taste if desired

freshly ground black pepper to taste

2-3* TBSP Verbena Coconut white balsamic vinegar, divided

1 ½ pounds parsnips, tops trimmed and peeled and cut on the diagonal into approximately 1 ½-inch slices

⅛ teaspoon ground nutmeg


In a 10-inch skillet with a lid, such as a straight-sided skillet or braising pan, add the oil or butter, water, salt, pepper, and 1 Tablespoon of white balsamic. Turn the heat to high and stir to combine. When the mixture comes to a boil, add the parsnips and turn heat to low. Cover and simmer for 10 minutes.

Remove the lid and stir in the remaining 1-2 Tablespoons white balsamic, and nutmeg. Simmer until all the liquid has reduced to a glaze and parsnips are tender, approximately 3-5 more minutes.

Coconut White Balsamic Vinegar

PrixÀ partir de 4,50$
  • Our outrageously delicious Balsamic Vinegar with the tropical flavor of coconut. A natural for fresh fruit platters, drizzled over delicate white fish, poured over sorbet/ice cream, on garden salads, marinades and sauces.


    Pairings: Persian Lime or Meyer Lemon Olive Oil



    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients: 25 Star White Balsamic Vinegar (Italian White Wine Vinegar from Trebbiano Grapes, Concentrated Grape Must), no Caramel added, Natural Organic Coconut Flavor Extract.


  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven.  It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

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