Coconut syrup is a natural low GI sweetener obtained from the nectar of the coconut palm blossom. The Glycemic Index (GI) of coconut nectar is 35, making it an excellent alternative to refined sugar.
Producers climb each individul tree and "tap" the flowers to collect their nectar twice a day This nectar is a great option for persons sensitive to fructose since the nectar is mostly composed of sucrose and it is rich in vitamins and minerals.
Having a similar taste to golden syrup, coconut blossom syrup is useful in many applications requiring a liquid sweetener, such as ice-creams and desserts.
Coconut blossom syrup ranges from light honey-like nectar, to dark thick syrup with a treacle-like appearance and taste. The nectar is collected in the same way, though origin and processing practices can produce different styles of syrup or nectar.
Current availability is delivering a darker style of syrup.
Origin - Product of Philippines.