Brief: Organic Coconut sugar and nectar is made from a type of sweet syrup extracted from the sap of the inflorescence of the coconut palm. The sap is boiled down much like sugarcane juice to produce coconut sugar and coconut nectar or treacle. Coconut nectar is lighter in texture than Kithul treacle and has a natural sweet taste. Coconut sugar has a light earthy flavour Depending on the harvest and season every batch of nectar can vary in colour and to a minor degree in taste as it is a completely natural extraction and production process which does not use any chemical refining or addition of additive or preservatives to standardize product.
Coconut nectar is said to have a glycaemic index range of 35- 38.
Specifications – 100% coconut sugar syrup derived off sap taken from the coconut blossom
Coconut Palm sugars are naturally low in Glycaemic index. These types of sugars release energy slowly which helps regulate the metabolism and daily activity without causing the “high” and “lows”’ of regular and artificial sweeteners. Coconut nectar also has a nutritional content rich in Potassium, Magnesium, Zinc, Iron and is also a natural source of the vitamins B1, B2, B3, B6 and C. As it is a natural product rich in minerals and enzymes it aids the slow absorption of sugar to the bloodstream. Coconut sap is harvested by traditional methods handed down generations of sap-tapper families. It is an intricate art – harvesting and extracting coconut nectar and sugar It is also wonderful that this traditional production allows village populations to utilize their age-old knowledge and know-how to survive in this modernized and mechanized world of manufacture by producing this 100% natural unrefined product
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