Coconut Nectar Syrup
Organic Coconut Nectar Syrup have similar benefits as sustainable and healthier alternative sweetener as granulated coconut sugar.
Realsa’s Organic Coconut Nectar Syrup is our natural coconut sugar liquid made from hand-tapped golden nectar of coconut palm blossoms. Coconut palms have been traditionally tapped for their sweet nectar for centuries throughout the tropics, especially in Indonesia.
Coconut nectar sugar is suitable for any food and beverages. Moreover, it delivers the lowest glycemic index, superior nutrition, eco-friendly benefits, and sustained energy with delightful sweetness. In addition, there are no artificial additives, flavorings, or preservatives of any kind in our products.
How Coconut Nectar Syrup is Made
First, the coconut farmer climbs palm trees morning and afternoon, then slices blossoms carefully to collect flowing nectar. Meanwhile, yellow flower clusters—called inflorescence—grow at the very top of tall coconut palm trees. When flowers ripen, farmers skillfully climb coconut trees several times daily; consequently, they collect nectar with precision. Afterwards, tapped sap undergoes slow extraction for a certain period by carefully tapping blooming cut flower stems.
This “juice” or pure flower sap is traditionally still widely eaten fresh by farmers (sometimes we call it sap). Furthermore, some natives even ferment it to create “palm wine” or “coconut vodka”.
The sap is actually a milky white liquid that we must heat immediately so that it doesn’t ferment naturally. Meanwhile, in the past, there have been many claims of being able to reach temperatures between 105°–110°F (40°–43°C) to make “raw” coconut nectar. As a result, the end product is a dark brown liquid syrup that concentrates the natural sugars. The process is minimal, and we add no artificial ingredients.
Common Misconception about Coconut Nectar Syrup
Our Coconut Nectar Syrup stands apart from ordinary coconut syrup, which producers make as a liquid product of coconut sugar. In contrast, we craft a viscous syrup through slow vacuum and low-heat evaporation until it reaches 75 brix. As a result, our process delivers complex flavour notes that consumers will not find anywhere else.
Application
You can use coconut nectar syrup to sweeten hot teas, drinks, shakes, smoothies and desserts. It can also be drizzled over foods as a syrup. Drizzle them over pancakes, morning cereal; make chocolate with them, sweeten beverages – and they also make a great binder to energy bars! With Realsa’s coconut nectar syrup, the imagination is the limit!
Excellent for: Baking, chocolate making, confectionaries, beverages, coffee and teas
Application: 2:1 ratio sugar cane liquid substitute, both in volume and weight
Colour: Strong coconut sugar
Tastes: Caramel without the guilt and sorry
Smells: Strong unique palm sugar
Quick Spec:
Ingredient: Coconut nectar sap
Product name: Coconut Nectar Syrup
Botanical name: Cocos Nucifera
Part used: Liquid sap
Appearance: liquid
Colour: Light yellow to dark brown
Shelf life: 1 Year
Origin: Indonesia
Product HS Code: 1702.90.91.00
Realsa Organic