Sweet Citrus Coconut Salad
4 cups chopped assorted tropical fruit
¼ cup BOOC Coconut White Balsamic
Toss fruit and balsamic together. Let sit for 2 hours. Serve

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Tropical Lime Coconut Shrimp
¾ lb shrimp, shelled, deveined
1 Tbsp BOOC Persian Lime Olive Oil
½ tsp salt
Pinch chili flakes
¼ cup BOOC Coconut White Balsamic Vinegar
¼ red bell pepper thinly sliced
¼ cup diced red onion
¼ cup chopped mango
1 Tbsp chopped cilantro

Toss olive oil, shrimp, salt and chili flakes in mixing bowl. Heat nonstick skillet over medium high
heat and add balsamic. Bring to a boil. Add shrimp mixture, bell pepper and red onion. Cook for
2 minutes until shrimp are just pink. Add the mango and stir to combine. Remove from heat and
sprinkle with cilantro. Serve over jasmine rice.

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Mango Coconut Lime pops
1 large mango, peeled and diced
½ cup granulated sugar
¼ cup BOOC Coconut White Balsamic Vinegar
¼ cup lime juice

Place mango, sugar and balsamic in saucepan. Bring to a boil and simmer 5-7 minutes until
mango has softened. Cool to room temperature. Place mango mixture and lime juice in food
processor. Blend until smooth. Pour into small molds or cups. Place pop stick in center. Freeze
at least 6 hours.

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Pomegranate Glazed Coconut Key Lime Pie
1 cup Ritz crackers, crushed
¼ cup BOOC Persian Lime Olive Oil
2 Tbsp granulated sugar
1 14 ounce can sweetened condensed milk
3 egg yolks
¼ cup BOOC Coconut White Balsamic Vinegar
¼ cup lime juice
1 tbsp grated lime zest
¼ cup BOOC Pomegranate Balsamic Vinegar

Mix crackers, oil and sugar until combined. Pres into 9 inch pie plate. Bake at 350 for 8 minutes.
Mix condensed milk, egg yolk, coconut balsamic, lime juice and lime zest until combined and
frothy. Pour into pie crust and bake at 350 for 15 minutes. Drizzle with Pomegranate balsamic
and let cool completely. Serve with whipped crème.