- fermented coconut sap*.
Use as you would any vinegar. Splash over stir fries, stews, sauces, marinades, chutneys, relishes, dips or pickled veg. Great in Salad dressings too!ROAR Creamed Coconut is the raw flesh of organic coconuts creamed into a paste much like the coconut equivalent of peanut butter, almond butter or just plain old butter.
As such, it can be used in many of the same ways as these other products – as a vegan butter on toast, in soups, curries, desserts or just eaten by the spoonful (as it has a beautiful sweetness). Creamed coconut can also be used in place of coconut cream or milk if you just add a little water to it.
The coconut sap is naturally batch fermented in barrels over 2 years.
Yay – nothing to declare!