Coconut oil? So last year. Now, the cult of coconut is taking over everything from flour to vinegar. Products made from the flesh (flour, butter) have a mild coconut flavor, while anything derived from the sap (sugar, nectar, vinegar) has all the health benefits, with none of the piña colada tones. Here’s to healthfully, deliciously, fashionably never eating a non-coconut-based pantry item again.
Sap from coconut palm trees is converted into a viscous liquid sweetener. There’s no coconut flavor, so it makes a solid pinch hitter for agave or simple syrup.
Dried coconut meat gets ground down into a dense, rich powder. This super absorbent flour can’t swap in at a 1:1 ratio for all-purpose, but would be great in a gluten-free baking blend. We see…coconut banana bread.
Healthnuts love it for its lower glycemic index; we’re into it for the caramel color, brown-sugar-like texture, and slightly earthy undertones. Sub in anywhere you’d use regular granulated.
Like nut butter, but blended from coconut flesh, this luscious spread wants to be smeared on toast, added to smoothies, or just spooned straight. Making it at home is as simple as whizzing coconut flakes in a Vitamix until creamy.
Fermented from the sap of coconut tree, this vinegar is milder than apple cider, but with all the nutritional vim and vigor. A shot in the morning might boost your digestion, or drizzle on salads and in sauces to mix up your acid fix.