Botanical Name: Cocos Nucifera
Low GI natural sweetener from the coconut tree blossom
A genuine delicacy, this natural low GI sweetener is obtained from the nectar of the coconut palm blossom. The Glycemic Index (GI) of coconut nectar is 35. This nectar is a great alternative sweetener for people who are sensitive to fructose since the nectar is mostly composed of sucrose and it is rich in vitamins and minerals.
Coconut palm trees benefit the ecosystem by restoring damaged soil and requiring very little water. Coconut tree farming produces more sugar per hectare than sugar cane (50-75% more) while using less than 20% of the soil nutrients and water for that high level of production.
Sourced both from Sri Lanka and Indonesia, where coconut sugar and coconut nectar are both used as the main natural sweeteners for the local population and provide sustainable income to many families.
To obtain the coconut nectar, the coconut blossom is "tapped" or "sliced" so the nectar can flow into a small container which needs to be emptied every day manually by climbing all the way to the top of the coconut tree. An average tall coconut tree produces 3 to 4.5 litters of fresh nectar per day. The collected nectar is then evaporated to produce a semi-solid brick. After it has cooled down, the brick is granulated to produce a light brown sugar rich in minerals and vitamins.
- Do the coconut trees die if they are used for their sap?
- How is the coconut blossom nectar obtained?
- What is the Glycemic Index of Coconut Nectar?
- What are the storage conditions for this product?
|Per serve (15ml)||Per 100ml|