Organic Coconut Blossom/Palm Sugar
Product of Indonesia
- Unrefined without any additives.
- Lower Glycemic Index than most other Sugars.
It is a great tasting Sugar that is produced from the Coconut Palm Blossoms. It has an Irresistible Toffee, Caramel like flavor. Delicious sprinkled on Yogurt, Cereals,Tea & Coffee, Fruit pies, Cookies, Cakes Etc.
See why Dr oz thinks Coconut palm Sugar is so good View short link https://www.youtube.com/watch?v=yh7JFksv8U8
In order to catch the sap from the coconut tree, farmers must climb to the top of the palm, using great strength and skill. After an incision is made in the stalk of the coconut flower, the sap begins to run. It is usually collected in the mornings, sometimes in empty coconut shells or a bamboo container.
It is then heated in large open pots until the translucent liquid turns into a thick and concentrated syrup, known as jaggery. During this process, water, lime and organic mangosteen’s peel are added to prevent fast fermentation. Whilst fermentation is necessary for the preparation of coconut wine or vinegar, it must be avoided in the making of sugar. The syrup is allowed to cool and set into a solid paste, which, depending on the caramelisation that has occurred, can be a very deep brown colour. Due to the minimal processing and small batch production of this product, the taste, colour and texture may vary from batch to batch and even between packages.
The paste is then transported to a processing center for granulation. The resulting sugar crystals are dried, sieved and carefully inspected, ensuring that only product of the highest quality goes on to be weighed and, finally, packaged.
Coconut Palm Sugar is considered to be one of the healthiest forms of sweeteners since it is naturally low on the Glycemic Index (GI). When carbohydrates (starch and sugar) are eaten they are converted into glucose which enters the bloodstream to be used as energy. Low GI foods release glucose more slowly and steadily. Coconut palm sugar is rated as GI 35. By comparison, most commercially produced cane sugars have a GI of around 68. This makes coconut palm sugar a preferable option for diabetics who must follow a low glycemic diet.