Raw coconut nectar, or “coconut palm nectar” comes from the sweet sap that is produced from tapping the thick stalks or stems of the flowering coconut blossom. This watery sap is further evaporated at low temperatures, forming a pourable syrup that is claimed to be low glycemic as well as nutrient-rich.
The Food and Nutrition Research Institute reports that coconut sugar has an average GI of 35 and the syrup 39. This is in contrast to white refined sugar with a GI of 58-65
Coconut palms have been traditionally tapped for their sweet nectar for centuries throughout the tropics, especially in the Philippines and parts of Indonesia.
Our coconut nectar is:
- Lower glycemic index
- Rich in minerals
- An unrefined sweetener
- Not chemically treated or processed
- Contains no additives or preservatives
- Tastes amazing!
- Locally and fairly sourced from the Buleleng regency in the North of Bali.