Coconut palm nectar comes directly from the blossoms of Indonesian coconut trees (Cocos nucifera). It is made by evaporating coconut nectar from tropical palm flowers.
The process of making coconut nectar is similar to how maple syrup is made. Farmers gently hand-harvest the sweet nectar using traditional methods. The nectar is then kettle-boiled, to remove excess moisture.
Coconut palm nectar looks similar to other liquid sweeteners; however, it has not been chemically altered or enhanced in any way, making it a pure, natural, whole food sweetener.
Note to raw purists: Coconut palm nectar is not a raw product, as it is evaporated using temperatures above 120 degrees.
|Benefits||Coconut palm nectar has a low glycemic index (GI) measurement of 35 (compare to cane sugar's 50). The low GI makes it an ideal natural sweetener for diabetics, those interested in weight loss, or anyone simply looking for a healthier alternative to standard sweeteners. Even though some sugar cane crystals are unrefined and retain many of their natural properties, they are still high on the GI scale and contain very little nutrition. Coconut palm nectar contains vital minerals like potassium, magnesium, sulfur, zinc and iron, as well as vitamins C, B3, B6, B1 and B2. Coconut palm nectar has 25% more potassium than bananas! In addition, low-glycemic foods like coconut palm nectar can help lower LDL levels ("bad cholesterol").|
Coconut palm nectar is simple to use, as it dissolves easily in liquids and can be used 1:1 to other sweeteners such as agave. It has a full, unique, delightful caramel taste. Try adding 1 tsp to any beverage or elixir you wish to sweeten. This sweet nectar is perfect for those interested in gourmet superfood creations such as chocolates and desserts.
Refrigerate after opening.
|Specifications||Organic, Vegan, Sustainably-grown|
- Can not wait to try this! Review by Kat