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This comes from the coconut palm. The nectar is dried into a granulated brown sugar. This product is not raw but has a high level of integrity behind its production. It is a great alternative to the over processed sweeteners in traditional markets. Can be used in combination with other sweeteners.
Coconut palm sugar is made from the nectar produced from the coconut tree (coco nucifera - not the same palm tree that produces Palm Oil). Once collected, it is boiled and processed into a granule. It’s a very simple process and a very pure product. Coconut palm sugars produce slow-release energy, which sustains the human body through your daily activities without regular sugar “highs”, and “lows”.
Coconut palm sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). Coconut palm sugars are rated as a GI 35. By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9%) each. Minor variations will occur, due to differences in primary processing, raw material source, tree age and variety of coconut.
Coconut palm sugar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C. It’s also very rich in other minerals and enzymes which aid in the slow absorption into the bloodstream.
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