Coconut Sugar

The sugar of coconut flowers is made from the sap of the coconut palms. It is used as an alternative to white and brown sugars. Its main advantage: it has a low glycemic index. Unlike white sugar, coconut sugar provides many nutrients.

The story of coconut blossom sugar

Consumed in Asia for several centuries, coconut blossom sugar contains a fiber known as inulin. This fiber can help slow the absorption of glucose, it offers an alternative for people with diabetes problems. In addition to its beautiful color ranging from blond to brown, coconut sugar has a special caramel fragrance and vanilla notes. This sugar is naturally rich in antioxidant molecules, which are preserved during the elaboration of coconut sugar.

The cultivation of coconut blossom sugar

The sap of coconut blossoms is at the origin of coconut sugar. Indeed its harvest can be done all year long as the coconut tree still produces coconut. This sap is harvested using a filtration process installed directly on the coconut flowers. It takes about two to three days to get 50cl of sap. Once harvested, this sap is heated slowly for several hours to finally get a small thick leg that is sieved and dried. It is at the end of this last drying process that we obtain the sugar of coconut flowers.