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When the coconut tree is tapped it produces a nutrient-rich 'sap' that exudes from the coconut blossoms. Small batches ensure that our pure, low glycemic Nectar made from this original sap, is minimally evaporated at low temperatures.
Small batches ensure that our pure, low glycemic Nectar, made from this natural sap, is minimally evaporated at low temperatures (only to remove excess moisture and allow sap to thicket). Some agave syrups are hydrolysed at temps up to 140deg Fahrenheit for 36 hours, the end product containing 90% fructose, compared to sap nectar which is only 0.5% glucose, 1.5% fructose, 16% fructose, and 82% inulin.
This sap is very low glycemic (GI of 35)
Organic Coconut Nectar
|Nutritional Information||per 100g|
|Energy||368.5 Kcal 1542.8 kj|
|of which saturates||-|
|- of which sugars||87.1 g|
Tapping the Sap
The principles of tapping the coconut tree blossoms for their sap, bears only minor resemblance to the practice of tapping maple trees for maple syrup production. Containers used to collect the sap are made out of hollow bamboo tubes that are fastened onto the thick fleshy stems covered in small flowers.
The freshly gathered coconut tree sap is oyster white in color, has a nearly neutral pH, and is already inherently sweet tasting by nature. Whereas, the sap from a maple tree (as well as the juice from an agave cactus) has very little readily available sweetness, and requires long heating times in order to produce the sweet syrup you purchase in the bottle. When the coconut tree is tapped, it produces a highly nutrient-rich sap that exudes from the coconut blossoms. This sap is very low glycemic (GI of only 35), and contains a wide range of minerals, vitamin C, broad-spectrum B vitamins, 17 amino acids, and it has a nearly neutral pH.
Coconut tree sap produces a multitude of delicious products, including our Coconut Vinegar, Coconut Aminos Seasoning Sauce, Coconut Nectar, and Coconut Crystals, all made through raw methods of either aging the sap for up to 1 year, or evaporating it at low temperature after it is collected.
The most remarkable blessing about tapping a coconut tree, is that once it is tapped, it flows its sap continuously for the next 20 years. From a sustainability viewpoint, the harvestable energy production from tapping coconut trees for their sap (which yields 5,000 liters per hectare), rather than allowing them to produce fruit, is 5-7 times higher per hectare than coconut oil production from mature coconuts.
The naturally sweet, milk flavor or our Nectar is a great sweetener for use on pancakes, over cereal, in tea and all your favorite dessert recipes! (Our delicious Coconut Nectar does not have a coconutty flavor.