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Coconut Secret Organic Sauce & Marinade Garlic -- 10 fl oz

Coconut Secret Organic Sauce & Marinade Garlic
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Coconut Secret Organic Sauce & Marinade Garlic -- 10 fl oz

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Coconut Secret Organic Sauce & Marinade Garlic Description

  • 39% Less Sodium Than the Leading Brand of Garlic Stir Fry Sauce
  • Non GMO Project Verified
  • USDA Organic
  • Whole30 Approved
  • Gluten Free
  • Soy Free
  • Kosher

Get in on the Secret

Discover the soy-free Garlic sauce made from the sap of the wondrous coconut tree. Hand-harvested, naturally fermented and blended with sea salt and a unique combination of organic spices. It is our great joy to share this exceptionally clean and flavorful sauce with you.


You'll love it for:

• stir-frying

• dipping

• marinating


Shake well - Refrigerate after opening

Free Of
Gluten, soy, GMO and MSG.

*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: About 20
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium300 mg13%
Total Carbohydrate4 g1%
   Dietary Fiber0 g0%
   Total Sugars3 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0.3 mg2%
Potassium50 mg2%
Not a significant source of calories from fat, saturated fat, cholesterol, dietary fiber, vitamin A, vitamin C, calcium and iron.
Other Ingredients: Organic coconut tree sap, sea salt, organic garlic powder, organic ginger powder, organic cayenne pepper.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend 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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Turmeric Pineapple Cauliflower Fried “Rice”

They say time is money. But every family knows that time is also a houseful of growing tummies. No one can afford that. The max you can spend making dinner is 30 minutes, which is actually double what you need for this pineapple cauliflower fried “rice” recipe. Using whole-food ingredients and a few key kitchen hacks, this turmeric-spiced, tropical delight falls right on that fine line between a healthy meal and a fast meal. Save yourself the time – and the chorus of complaining.

Half a Pineapple Stuffed With Pineapple Cauliflower Fried Rice #recipe |

*paleo * no added sugar * low-carb * gluten free & vegan option

Time: 15 minutes
Servings: 2


1 tsp. coconut oil
2 cups cauliflower rice, fresh or frozen
1 cup chopped organic kale
1/2 cup chopped pineapple, fresh or frozen
1/4 cup shiitake mushrooms, fresh or frozen
1/4 cup Vitacost Organic Whole Cashews
2 cage free eggs (omit to make vegan)
2 pieces sugar-free, nitrate-free bacon, chopped (omit to make vegan)
1 tsp. garlic coconut aminos
1/2 tsp. cayenne powder
1/2 tsp. turmeric powder
1/2 tsp. ground ginger
Black pepper, to taste
Himalayan sea salt, to taste


1. In a large pan, heat 1 teaspoon coconut oil on medium heat.

2. If using frozen cauliflower rice and mushrooms, place in a microwave-safe bowl and microwave for 1 minute, or until defrosted. Discard liquid.

3. Place cauliflower rice and mushrooms in pan with coconut oil and mix thoroughly.

4. Cook about 5 minutes, or until rice and mushrooms are almost fully cooked.

5. Add turmeric, cayenne and ginger. Mix again.

6. Add kale, pineapple, coconut aminos, sea salt and pepper. Cook another 3 minutes on medium heat. Note: If using eggs, fold them in now.

7. Remove pan from heat. Add cashews and bacon bits (if using) and mix.

8. Top with chives, red pepper flakes, hot sauce and avocado, if desired.

9. Get creative and serve in hollowed-out pineapple halves.

*Note: If using bacon and eggs, start the bacon before cooking. Preheat oven to 375 degrees F. Place bacon in a pan and bake 10 minutes. Flip and bake another 10 minutes. Let cool before chopping into piece. Mix into rice.

In a separate bowl, crack 2 eggs and whisk gently. Add a pinch of sea salt and set aside. Pour in slowly and fold into the rice after adding the kale.

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