Coconut palm sugar is a natural, unrefined sweetener extracted from the flowers of the coconut palms. Cocos nucifera grows on islands and along coasts in tropical climates. Our coconut palm sugar comes from Java, Indonesia. The high humidity and precipitation provide a perfect growing climate. According to the Food and Agriculture Organization of the United Nations, coconut palm sugar is one of the most sustainable sweeteners in the world. It produces up to 75% more sugar per hectare than sugar cane.
An average coconut palm grows up to 30 meters high and around 80 years old. They bloom all year round. The head of a flowering flower is cut off and the nutritious juice that flows from it is collected. Fresh juice, also known as toddy or tuba, is creamy white and very sweet. A tree produces about 2 litres of juice per day. Once a tree is tapped, it will continue to sap for 20 years.
Making coconut palm sugar is another addition to the list of endless possibilities of the palm tree. The coconut palm is also called the "tree of life", a name it owes to its broad spectrum of functions. For example, it is used for food, medicine, tools and clothing. It is also an important source of income for the local population. Inhabitants of southern Asia have been using coconut palm sugar in their traditional dishes for centuries. Nowadays it is a popular product all over the world as a healthy, natural substitute for sugar.
To catch the sap of the coconut palm, the farmers have to climb to the treetop. After they have made a cut in the stem of the flower, the sap starts to flow. It is usually collected in the morning, in empty coconuts or containers made of bamboo.
Then it is heated in open pans until it has become a thick syrup. During this process water, lime and magician skin are added so that it does not ferment too quickly. Yeasting is an important part when making wine or vinegar, it should be avoided when making sugar. The syrup is allowed to cool and harden into a firm paste with a brown colour. Because this product is made in small editions, the texture and taste can differ per package.
The pasta is then transported to a processing centre where it is milled into sugar granules. The sugar crystals are dried, sieved and carefully examined to ensure that only the best quality sugar is weighed and packed.
Coconut palm sugar is considered one of the healthiest sweeteners as it has a very low glycaemic index (GI). Carbohydrates are converted into glucose after eating, which is absorbed by the blood and used as energy. Foods with a low glycaemic index have a slower and more stable flow of supplying energy. Coconut palm sugar has a GI of 35. For comparison, most cane sugars have a GI around 68. It is a source of magnesium which contributes to normal blood pressure, muscle function and nervous system.
Our coconut palm sugar is a sustainably grown sugar from Indonesia with low glycemic content. Its rich, caramel flavour makes it a good substitute for other cane sugar. Use it to bake, when making chocolate or sweetener for drinks. Our coconut palm sugar is 100% pure, made from the nectar of the Cocos nucifera.
Coconut Palm Sugar Organic