Coconut Sugar and Coconut Nectar

Coconut nectar is produced by tapping the thick, flowering stems of coconut blossom for their sweet sap.  This sap is then gently heated to evaporate excess liquids, leaving the coconut sugar behind.

We provide our customers with both coconut nectar and coconut sugar for use in bakery products, confectionery, chocolate, cereals and as an alternative non-refined sweetener. Both ingredients can also be added to smoothies, drizzled or dusted over pancakes.


Compared to table and brown sugars, coconut sugar and coconut nectar have impressive amounts of trace minerals such as zinc, iron, calcium and potassium, as well as antioxidants.

Coconut sugar is attributed with a lower glycemic index as it contains insulin which slows down glucose absorption. For this reason, you may wish to use it in a 1:1 ratio to replace liquid sweeteners in recipes, as this will help prevent blood sugar levels rising as quickly.

Packaging

  • Sugar: 20/25kg box (4x5kg bags)
  • Syrup: 25lt jerry can

Applications

  • Bakery
  • Dairy products
  • Desserts
  • Confectionery
  • Chocolate products

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