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Coconut Secret Organic Raw Coconut Vinegar -- 12.7 fl oz

Coconut Secret Organic Raw Coconut Vinegar
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Coconut Secret Organic Raw Coconut Vinegar -- 12.7 fl oz

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Coconut Secret Organic Raw Coconut Vinegar Description

  • More Nutritious Than Apple Cider Vinegar
  • 100% Organic
  • Gluten-Free
  • High in FOS
  • GMO-Free
  • Made From Raw Coconut Tree Sap

The Coconut Secret Story...

When both our parents suddenly learned they were diabetic, my brother and I were deeply inspired to search the world for pure, raw, truly delicious, low glycemic products. We were rewarded and blessed beyond our expectations, in our discovery of the traditional products made from the sap of the wondrous coconut tree. You are now holding in your hands, the fruits of our long journey. It is our great joy to be able to share with you  the gifts of these exceptional ingredients. Leslie and Randy


Health Secrets of Coconut Vinegar

When the coconut tree is tapped it produces a highly nutrient-rich "sap" that exudes from the coconut blossoms. This sap is very low glycemic, and is an abundant source of 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.


Small batches ensure that our raw, certified organic Vinegar made from this natural sap, is an unheated, enzymatically alive product, naturally aged for 8 months to one year. Coconut Vinegar nutritionally exceeds other vinegars in its amino acid, vitamin and mineral contents, and is an excellent source of FOS (a prebiotic that promotes digestive health).


Recipe Tips

In addition to using in your favorite dressings and marinades, our Coconut Vinegar may also be used instead of apple cider vinegar for skincare or with any internal cleansing program. (This delicious vinegar does not have a coconutty flavor, and does not need refrigeration.)

Free Of
Gluten and GMO.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 24
Amount Per Serving% Daily Value
Total Fat0 g0%
  Trans Fat0 g*
Sodium0 mg0%
Total Carbohydrate0 g0%
  Sugars0 g*
Protein0 g*
*Daily value not established.
Other Ingredients: Organic coconut sap naturally aged for 8 months to one year.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Easy “Cheezy” Raw Vegan Lasagna

During the warmer months, there’s nothing better than a crisp, cool meal for a satiating end-of-day refreshment. When you don’t feel like turning on the oven, this raw vegan lasagna should be your go-to. It’s hearty, saucy and super flavorful.

Made from fresh vegetables and dried herbs, you’ll experience the same flavors you’re used to from traditional lasagna—without the heat! To make this dish, a food processor, blender and mandolin are a few helpful kitchen tools to have. All that’s left is to turn up your favorite tunes and get ready to slice, chop and blend (and maybe even dance a little)!

Homemade Healthy Raw Vegan Lasagna |


1-2 large zucchinis

1 cup fresh tomatoes, chopped
1/3 cup sun-dried tomatoes (not in oil)
1 clove garlic
1 Tbsp. onion and herb seasoning
1 Medjool date or 2 Deglet Noor dates
2 tsp. coconut vinegar or apple cider vinegar
Optional: 1/4 tsp. Himalayan pink salt (only if you’re using sun-dried tomatoes that have no salt added, taste test before adding)

1/4 cup cashews, soaked overnight in filtered water and drained
1/2 cup roughly chopped cauliflower
1/2 Tbsp. nutritional yeast
Pinch Himalayan sea salt


  1. In food processor or high-speed blender, combine sauce ingredients until slightly chunky or smooth, whichever you prefer. Set aside.
  2. Place cauliflower in food processer and pulse until it starts to resemble a rice-like consistency. Add remaining “cheeze” ingredients and pulse until crumbly texture forms.
  3. To make lasagna layers, cut zucchini(s) in half lengthwise. Using a mandolin, thinly slice zucchini halves (1 zucchini should make around eight pieces).
  4. In glass baking dish, arrange 2 or 3 zucchini strips as a base (slightly overlapping).
  5. Layer 3-5 tablespoons tomato sauce on top. Arrange 3 overlapping zucchini slices on top of sauce.
  6. Layer on 3-5 tablespoons “cheeze” followed by 3 more overlapping zucchini strips.
  7. Layer on remaining sauce and cover with 3 overlapping strips of zucchini.
  8. Sprinkle dried herbs on top.

Additional tips:

  • Feel free to change the order of the layers.
  • If you’re craving a heartier lasagna, dehydrate this dish by setting your oven (or dehydrator) to 118 degrees F for 1-2 hours.

For more quick, easy and filling vegan meal ideas from Marina, visit her site-- Soul in the Raw -- here

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