Relatively new to the market are coconut nectar and coconut palm sugar. The coconut is a superstar in the raw food world, from the coconut oil, coconut butter, coconut flour, coconut water… we love it. These two sweeteners are no different:
Coconut nectar is produced from the sap of the coconut palm tree. When the coconut tree is tapped, it produces a nutrient rich ‘sap’ that exudes from the coconut blossoms. This sap is very low glycemic with a glycemic index of about 35. Since each batch is dependent on many factors such as the weather and season, batches vary in GI by +/- 5 points.
The flavor is not coconutty; rather it is more like a blend of many liquid sweeteners; honey, yacon syrup, maple syrup, agave nectar and molasses.
This pure, low glycemic nectar, made from this natural sap, is a raw, enzymatically alive product, minimally evaporated at low temperatures to remove excess moisture and allow sap to thicken.
Coconut Sugar is further dehydrated to produce crystals that can be sprinkled on foods like granulated sugar.
Nutrition: The sap and the crystals are an abundant source of minerals, 17 amino acids, Vitamin C, and broad-spectrum B vitamins.
Uses: The naturally sweet, mild flavor of this coconut nectar is an ideal sweetener for use in all your favorite dessert recipes. The nectar is a very thick and sticky sweetener with a mild, almost buttery flavor. It is great in desserts like raw cinnamon rolls. The coconut sugar crystals are a great multi-purpose sweetener and are a great substitute for regular granulated sugar.