Sugar, Coconut Palm

Produced from the sweet nectar of tropical coconut palm blossoms. Traditional sugar farmers climb high into the canopy of swaying coconuts and harvest the sweet nectar by gently slicing the flower. Once collected, the nectar is kettle-boiled into a thick caramel and ground to a fine light brown granule.

Coconut Palm Sugar is higher in protein, potassium, iron than cane sugar, and a source of vitamin B1, B2, B3, B6 and C. It is also naturally low on the Glycemic Index (GI 35), making Coconut Palm Sugar a healthy alternative especially for those with sugar sensitivities.

Perfect for confectionary uses; dissolves in liquids and wet dough. As a sweetener, Coconut Palm Sugar can be used to replace cane sugar 1:1 in most recipes.