Pickled Grains of Coconut

When stupid rains it pours.  We were introduced to coconut vinegar several months ago by a reader who asked what it was and had we used it.  Well our answers were no and no.  Yet, the query sparked our quest to attain and coconut vinegar and integrate it into our food.  Since coconut vinegar arrived on our door step it has been used in many forms like pickling chufa nuts to a pan sauce for roast chicken.  In all our culinary extrapolations with coconut vinegar in never dawned on me to pickle coconut; that is until this morning.  I made a syrup with rice vinegar, salt and isomalt and poured it over dried coconut flakes.  When the syrup was absorbed, I placed the pickled coconut into the oven to dry for awhile.  The drying took longer than I anticipated, because I had the oven quite low in order to avoid any coloring of the coconut.  When the coconut was dry, I let it chill and ground it further to a uniform grain size.  Today we used the pickled coconut to accent lamb rib-eye with date-miso, sprouted cumin and cilantro.  I am quite pleased with the resulting pickled grains of coconut, I just wish it would not have taken me so long to think of it.