Naturally Sweet from the Coconut Tree
What makes our Coconut Nectar such a unique sweetener is the harmonious combination of nutrients, its complex sugar composition and rich caramel-like flavor, making it the perfect sweetening choice for all your recipes.
Our Coconut Nectar is a single ingredient product made only from the sap of the coconut tree. One of the many inherent characteristics of fresh coconut sap, is that it is already naturally sweet right out of the tree. Making Coconut Nectar is a very rapid process (approximately 45 minutes) that requires no additional processing. We just evaporate off the excess moisture until the sap thickens into a delicious syrupy nectar.
By comparison, the sap from maple trees, as well as from the agave plant, each require 1-2 days of boiling to concentrate the sweetness of their sap enough to make a sweet syrup.
Making Coconut Nectar is a very rapid process (45-90 minutes) that requires no additional processing. We just evaporate off the excess moisture until the coconut sap thickens into a delicious syrupy nectar. If evaporation is allowed to continue, the liquid Nectar crystallizes into a nutritious brown coconut sugar we call Coconut Crystals.
Dr. Oz calls it “the best cane sugar alternative.” Use Coconut Nectar every day to sweeten your coffee, morning breakfast, for baking or in any recipe that calls for syrup or cane sugar.
Inspired by our dream to create healthy, low-glycemic foods for our diabetic parents, we began with our search to find the purest, organic, low-GI sweeteners in the world, ultimately leading us to the coconut trees of the Philippines.
When the coconut tree is tapped it produces a naturally sweet, nutrient-rich “sap” that exudes from the coconut blossoms. This sap is very low glycemic (GI of only 35), and contains a wide range of minerals, vitamin C, broad-spectrum B vitamins, 17 amino acids, and has a nearly neutral pH.
Glycemic Index (GI) is the ranking of a food’s immediate effect on blood sugar levels and the amount of glucose released over a 2-3 hour period. The higher a food raises blood sugar, the higher the glycemic index. Foods ranked low on the GI scale release glucose into the body slowly and steadily without a sudden spike of glucose in the blood. Low glycemic foods rank 0-55, medium GI 56-69, and high glycemic foods rank 70-100 on the GI scale.