Are you looking for a natural sugar substitute and are you tempted by something unusual and exotic?

Try coconut syrup. It is obtained from the nectar of coconut palm flowers and thanks to its mild caramel taste, low glycemic index and mineral content, it is the perfect natural alternative to conventional sugar.

It is great for baking, cooking and as a topping for drinks and desserts. Its subtle caramel tones suit sweet and savoury dishes. Fully replaces honey, agave or maple syrup.

It can add thedelicious taste to coffee, tea, smoothies and lemonades. You can use it to sweeten cakes, muffins, cookies and pancakes, as well as to decorate breakfast porridges, ice creams, pancakes or yoghurt.

It will also find its place in savoury cuisine, for example when making sauces for Asian dishes, marinades or dressings when you are looking for a sweet and salty balance. It will bring a fresh air to your cuisine and open the door to your culinary creativity.

It is one of the sweeteners with low glycemic index. Therefore, it is also suitable for people sensitive to blood sugar fluctuations, for anyone who wants to stay slim, and for those who simply follow the rules of a balanced diet.

Coconut syrup is a natural unrefined product, which allows it to retain more nutrients and minerals. It contains potassium, iron, zinc and magnesium, which contribute to overall fitness, reduce fatigue and exhaustion and support metabolism. Unlike refined sugars, it is gentler on the digestion.

Benefits

• 100% pure and natural product in organic quality
• No artificial ingredients, colours, flavours or preservatives
• Suitable for vegans
• Does not contain gluten or lactose
• Easily digestible
• Low glycemic index (GI 35)
• Source of energy, metabolism support
• Support for optimal weight
• Sustainable and organic production

Exotic and multifunctional coconut

This syrup is made naturally from the nectar of the flowers of coconut palms. After being collected from the flowers, the nectar is gently heated, and then becomes thick and acquires its typical flavour and colour. Coconut palms produce nectar permanently and the trees do not need to be cut down to obtain it, which makes coconut syrup an environmentally sustainable product.

The tall and unmissable coconut tree (Cocos nucifera) is native to tropical areas near water, mostly in Southeast Asia. People have been cultivating and using it for more than 3,000 years. Coconut is a rich source of energy, fibre, minerals and vitamins. Coconuts are used to produce coconut oil, coconut milk, and coconut flour, while the husk is used to make textile fibers. The nectar from the flowers is then used to make our sweet syrup.

Method of use

The syrup serves as an alternative to refined sugar or other sweeteners. It is suitable for sweetening drinks, yoghurt, porridge or desserts, for flavouring marinades or sauces. When used as a sweetener, it does not alter the taste of the beverage or food.

Recommended storage

Store dry, protect from heat and direct sunlight. Natural crystallization is not a bad thing.

Ingredients

Organic coconut water (Cocos nucifera)

Country of origin

Sri Lanka