Coconut vinegar is a cloudy, sharp, funky vinegar made by fermenting the sap of the coconut palm or the water of the mature nut. Milky-white to pale gold and often bottled unfiltered with its living "mother," it is a staple souring agent across the Philippines — where sap-based sukang tuba is prized — and along the Konkan and Goan coasts of South India. Yeasty and pungent with a faintly sweet, almost cheesy tang, it is the acid backbone of Filipino adobo, paksiw and kinilaw and of Goan vindaloo and sorpotel.