The mixture is reduced until the moisture content is low, then gently dried and ground into small crystals. As the sap heats, the water evaporates and the mixture thickens. To ensure quality, we cook the sap in small batches over moderate heat. When enough sap has been collected it is quickly cooked to remove water, kill unwanted bacteria and concentrate flavor. Fresh sap is an opaque white color, tastes very sweet and is about 80% water.Īfter harvesting, the sap must be cooked relatively fast to avoid fermentation. Raw coconut nectar, or coconut palm nectar comes from the sweet sap that is produced from tapping the thick stalks or stems of the flowering coconut blossom. Harvesting sap from coconut blossoms requires completely different equipment and expertise than coconuts.īefore the coconut has grown, the tree is “tapped” and the fresh liquid is collected by hand from the blossom in small batches. These blossoms contain sap that we harvest for coconut palm sugar. After growing in these sandy, yet nutrient-rich soils they begin to produce small blossoms that will develop into coconuts. Traditional Coconut Nectar, 12 fl oz Find a store to see pricing Ingredients Nutrition Facts Ingredients: Organic Coconut Tree Sap Nectar Allergens Tree Nuts Dairy-Free Gluten-Free Kosher Paleo-Friendly Vegan Vegetarian Organic Certified Kosher by Stark Prices and availability are subject to change without notice. We’ve found that the best coconuts grow in tropical climates where they can soak up the sun and rain. The sweet nectar is collected from the flowers, heated into a thick buttery paste, then gently dried and finely ground into small crystals by hand. When dehydrated into granules it becomes coconut sugar, but as a. Like the plum and the apricot, the peach belongs to the rose family and is classified as a drupe, i.e. ![]() The tropical climate and mineral-rich island soils of Indonesia produce the beautiful coconut flowers that become our Coconut Sugar. Coconut nectar is the delicious syrup derived from the sap of the flowers of the coconut palm. Amygdalus persica, a fruit distinguished by its velvety skin, to which the Roman poet Virgil drew attention when he wrote of searching for ‘downy peaches and the glossy plum’. The region’s honored, historic farming tradition and its close proximity to the sea which creates a moist, tropical climate, combine to form ideal almost year-round conditions for continual harvesting of coconut blossom sap, the origin of coconut sugar. Good Balance Health Coconut Nectar, Low Glycemic Sweetener, All Natural and Organic, Sugar Substitute, Non GMO, Gluten Free, Keto Sugar, Vegan Friendly. Sourced from domestic plot trees tended by a diverse network of small independent family farmers within the Central Java region, the center of coconut sugar production in Indonesia. Coconut nectar is derived from the sweet sap tapped from stems or thick stocks of coconut flowers. Made by concentrating the nectar from coconut blossoms, this Certified Organic syrup is non-GMO and contains no added preservatives. Lost Coast Roast™ is honored to use as our sweetener Organic Evaporated Coconut Nectar sourced from a collective of Indonesian Regenerative family farms!
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