This comes from the coconut palm. The nectar is dried into a granulated brown sugar. It is a great alternative to the over processed sweeteners in traditional markets. Can be used in combination with other sweeteners.
Coconut sugar is made through the gradual boiling and resultant evaporation of 100% pure coconut nectar from the coconut tree flowers coco nucifera (not the palm that produces palm oil) until it has become granular. Flower sap is harvested every 6 hours, and no anti-fermentation agents are used during or after the evaporation process.
Coconut palm Sugars produce slow release energy, which sustains the human body through daily activities without regular sugar “highs”, and “lows”. It is naturally low on the Glycemic Index (GI) with a rating of GI 35, which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). For comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9%) each. Minor variations will occur, due to differences in primary processing, raw material source, tree age and variety of coconut.
Coconut palm sugar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C. It’s also very rich in other minerals and enzymes which aid in the slow absorption into the bloodstream.
Our Coconut Sugar comes from the Philippines; however, this awesome video explains what organic Coconut sugar is, why it's awesome, and how it's made. Enjoy!