COCONUT NECTAR – Coconut Sugar Substitute
RAW COCONUT SUGAR SUBSTITUTE
Coconut Nectar is a delicious, guilt free coconut sugar substitute. It’s also rich in nutrients and it’s the most sustainable coconut sugar replacement available. Freshly granulated from the sweet nectar of coconut blossom, these natural nectar crystals have far richer nutritional content than all other commercially available sugars or sweeteners. You can find this coconut sugar replacement in the UK at Holland and Barrett, Nutricentre at Tesco and many good health stores, leading organic supermarkets and pharmacies throughout the UK.
Coconut Nectar (known as organic coconut sugar in the Far East) is fabulously delicious. It’s pure and natural! Unrefined, unfiltered and unbleached nectar. This coconut sugar substitute contains no additives or preservatives, and makes for a brilliant guilt-free, sugar replacement. Check some coconut sugar recipes in this website’s recipes section for delicious and healthy bakes with coconut nectar.
Coconut Nectar is different to palm and coconut palm sugars which are often mixed with cane sugar or some variety of malt based ingredients. Our own coconut nectar is collected every four hours, thus ensuring that it crystallises immediately, so avoiding fermentation. If coconut nectar is kept for several hours it will not crystallise, instead, it will ferment. This is why some coconut sugars have artificial preservatives or additives, or are blended with cane sugar, palm sugar or malt based sweeteners. These lower grades of coconut sugar will have to be processed much longer, resulting in lower nutritional values and a higher Glycemic index. They will typically be impure and of a darker brown colour. By contrast, our own coconut sugar substitute is a light golden colour, because the sugars in the nectar did not caramelize from heat.
Coconut Sugar – at a glance
- Used as a 1:1 guilt-free sugar replacement
- Use coconut nectar as a normal sugar substitute, great in tea and coffee
- Added in tea, coffee, cocoa, cocktails, milkshakes and smoothies
- Added in cereals, porridge, yoghurt, pancakes or sprinkled over fruit.
- Delicious and Nutritious
- Coconut Nectar is Naturally low Glycemic food
Our coconut sugar substitute has a very low melting temperature and an extremely high burn temperature, making it perfect for confectionery and a variety of baked foods.
It’s 100% natural goodness, with no sulphates, chemicals, colourings, preservatives, stabilisers, flavourings, GM ingredients, cholesterol. No cane sugar; no palm sugar; no soya, no grain; no gluten; no dairy; no yeast. It is ideal for both vegetarians and vegan diets.
Storage of coconut sugar substitute
This coconut nectar sugar substitute should be stored in a clean dry place at room temperature; it does not need to be refrigerated.
Coconut sugar replacement vs Agave Syrup
Agave is an ultra-concentrated fructose syrup made from the starch of the agave plant. Numerous research articles show that high levels of fructose have been associated with fructose mal-absorption. This itself has been linked to obesity and diabetes.
Organic Crystallized Coconut sugar substitute vs Xylitol
Xylitol is a natural low-Glycemic sweetener made from corn cobs. There are reports suggesting that some people might be allergic to xylitol. In most cases it appears to be those people who are allergic to corn (raw material for xylitol production). Xylitol can be also made from birch and sometimes called “birch sugar” because the principal raw ingredient in its manufacture is wood fibre.
Crystallized Coconut Nectar vs palm sugar
There are varieties of sugar palm tree such as: aren palm (arenga pinnata), coconut palm (cocos Nucifera), date palm (phoenix sylvestris), kitual palm or Indian sago palm (caryota urens) and palmura palm (borassus flabellifer).
TIANA organic sugar substitute has a light golden colour and is made from coconut blossom of Cocos Nucifera.
Palm sugar typically has a dark colour and is made from the sugary sap of the Palmura Palm.
Coconut palm sugar, found in the Far East markets, has a golden brown colour and often contain additives to lighten its colour. Sold in a granulated, block or liquid form that generally is not 100% pure, but is a blend with cane and also malt sugars. When is boiled down longer, it then crystallises into a block. Palm sugar may be labeled as coconut sugar and vice versa.