We start by gently aging white balsamic vinegar. It is strained from the skins of the grapes so it retains it's light, bright color. It is slowly cooked to bring out the natural sugars and reduce the water. Once shipped to us from Italy, we add the cream of fresh tropical coconuts as well as the water from the nuts. Blended together, it creates a great starting point for tropical salad dressings or Thai stir fry dishes. Spice it up with our Sweet Basil Olive Oil and a squeeze of lime for a kicked up marinade.