Natural Coconut Nectar 250ml made From Coconut Sap

Description

Coconut Nectar is made from the coconut sap (cut out from the coconut flowers). When Boiling the sap, water evaporates and it becomes thicker and thicker and it becomes Coconut Nectar. Also known as Coconut Treacle.

Sweeteners are another “on the lookout” food type of consumers. If there is a food type that gives the sweet delight without raising blood sugar levels that would be an attractive offer.

Glycemic Index (GI index) is a number that indicates the effect of a food on human blood sugar levels. Fruits such as mango, grapes, kiwi and pineapple have a GI index of 60-70, and that kind of a food would increase blood sugar levels. When we consider our own traditional sweeteners “Coconut” and “Kithul”, the GI index is in the mid range of 50. It means that, a sweetener like Coconut, Kithul would give the sweet delight to human senses, but it will not raise blood sugar levels rapidly.

• USE in teas, coffee, drinks, desserts, cake, pan cake, toast, oat meal, cornflakes, granola, ice cream, muffins, and all your sweetening requirements.
• Low GI option for Smoothies & Shakes. Mixes well with coffee and cocktails.
• New alternative to refined white sugar
• Unrefined, Unbleached, Non-Deodorized
• No Additives, No Chemicals
• Non-GMO, Gluten Free, Vegan, Dairy Free, Soy/Grain/Nut free
• SUGAR Alternative. Low GI value. Avoid blood sugar spikes.
• For Low Carb, Gluten free, baking recipes.
• Fragrant & Buttery Caramel Taste with thick consistency

Coconut nectar is made from the sap of coconut tree flowers (or the blossoms). Most sweeteners along with sugar syrups are extensively refined, chemically altered and have no nutrients at all. They have high GI of 65 that spike blood sugar levels. Coconut blossom nectar is pure & straight from nature. It is almost a raw product. Coconut sap contains a wide range of minerals, vitamins, and 17 amino acids.

When the coconut blossoms are tapped, a nutrient-rich sap pours out gently as teardrops. This sap is of low glycemic index (GI of 50 according to literature) and naturally sweet. Therefore natural sap does not need any boiling to make it sweet. This prevents sugar profile of the sap becoming fructose.

Some plant syrups are boiled to high temperatures for long durations resulting in 90% fructose in end product. It contributes to making you fat, liver disorders, and Diabetes. A substitute for agave and maple syrup. Replace all artificial syrups with the all-natural goodness of coconut blossom.