So what was the brand and where did you get it?
Actually, I made it myself. It was for a sponsored challenge with unsweetened coconut from a company for 37 Cooks.
You can also use regular unsweetened coconut milk from the Asian section of your grocers.
1 15 oz. can of unsweetened coconut milk or homemade coconut milk
2 teaspoons agar agar
1 teaspoon white vinegar
1 teaspoon sea salt
2 teaspoons tapioca flour
1 1/2 teaspoons nutritional yeast
Whisk the coconut milk together over low heat until the fat and water are combined. Add remaining ingredients except for the nutritional yeast. Heat over medium, stirring constantly and bring to a boil. Reduce to a simmer and stir for 8-10 minutes. Off heat, stir in nutritional yeast. Poor into shallow flat dish and cool. Place in fridge once cooled a bit. It will gel up. Blob onto your dough or any other melty mozzarella dish and it will become some what gooey. Not stringy, but oozey at least.