Coconut Nectar Syrup
Coconut Nectar Syrup have similar benefits as sustainable and healthier alternative sweetener as granulated coconut sugar.
Realsa’s 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.
Arenga nectar sugar is suitable for any food and beverages. It has the lowest glycemic index, is highly nutritious, ecologically beneficial, and provides continuous energy with a pleasant sweet taste. There are no artificial additives, flavorings or preservatives of any kind in our products
How it's made
The coconut farmer climbs the coconut palm tree in early morning and afternoon to collects the blossom nectar by slicing the flower in order to flow the nectar. The group of yellow flower clusters, which we usually call the inflorescence, are at the very top of the coconut palm tree. When the flowers are ripe, we have to take the nectar skillfully by climbing up the coconut tree several times a day. The tapped sap then goes through a slow extraction process for a certain period of time by tapping the tip of the blooming cut flower stem.
This “juice” or pure flower sap is traditionally still widely eaten fresh by farmers (sometimes we call it sap). Some even go through a fermentation process by the natives to make “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. The end result produces a dark brown liquid syrup that concentrates the natural sugars. The process is minimal and we add no artificial ingredients.
Note that our Coconut Nectar Syrup is different from coconut syrup which is a liquid product of coconut sugar, which can only produce a darker product and often has a higher water content, making it more ‘juicy’. Our nectar syrup is a viscous product, made using a method of slow vacuum and evaporation over low heat until it reaches 75 brix, resulting in more complex flavour notes that are not found elsewhere.
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
Colour: Light yellow to dark brown
Shelf life: 1 Year
Product HS Code: 1702.90.91.00