- Raw Coconut Nectar derived from sustainably grown, organic coconut palms
- Low in fructose, low glycaemic index (GI)
- High in inulin - may slow glucose absorption
- Rich in raw, living enzymes
- Contains 17 amino acids (including the 9 essentials)
- Easy to use food grade, flip top plastic bottle
- Keep refrigerated
- 100% pure botanical ingredients, absolutely nothing added
Organic Coconut Blossom Nectar from Indigo Herbs is an unadulterated sweet syrup nectar made from certified Organic Coconut Blossoms. It has low glycaemic index of just 35, making it a fantastic alternative to other more sugary syrups. Being unfiltered and untreated, our Coconut Blossom Nectar is full of beneficial raw enzymes, is high in amino acids and contains the fibre "inulin" which may slow down glucose absorption. Drizzle this delicious syrup over pancakes and use to naturally sweeten drinks, desserts, shakes and smoothies.
At Indigo Herbs we are passionate about premium quality botanicals. Explore the tabs on this page to find out more about the health benefits, quality, manufacture and suggested use of this natural sweetener. At Indigo Herbs we are committed to empowering optimum health and nutrition and assisting you to take responsibility for your own health and wellbeing, by having access to many of natures healing botanicals.
Use in cooking and food preparation as you would another sweetener.
Serving:
Use as directed in a recipe or for sweetening beverages, cereal, pancakes, ice-cream and other foods.
Keep refrigerated
Not recommended for babies
The mature blossoms of the coconut palm tree are called the “inflorescence”. The nectar is retrieved by tapping the sap (referred to as a “toddy”) from the end of a cut flower blossom stem.
The milky white liquid is then immediately heated to stop it from naturally fermenting. This is successfully achieved at temperatures between 105°-110°F (40°-43°C) and creates a "raw" coconut nectar that preserves the rich nutritional components found in the fresh sap. The toddy is heated at these low temperatures for about 90 minutes, creating a caramel-coloured liquid syrup that is more concentrated in natural sugars.
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