Naturally Sweet from the Coconut Tree
What makes our Coconut
Nectar such a unique sweetener is the harmonious combination of
nutrients, its complex sugar composition and rich caramel-like flavor,
making it the perfect sweetening choice for all your recipes.
Coconut Nectar is a single ingredient product made only from the sap of
the coconut tree. One of the many inherent characteristics of fresh
coconut sap, is that it is already naturally sweet right out of the
tree. Making Coconut Nectar is a very rapid process (approximately 45
minutes) that requires no additional processing. We just evaporate off
the excess moisture until the sap thickens into a delicious syrupy
By comparison, the sap from maple trees, as well as from
the agave plant, each require 1-2 days of boiling to concentrate the
sweetness of their sap enough to make a sweet syrup
Nectar every day to sweeten tea, in smoothies, over pancakes and
oatmeal, for baking or in any recipe that calls for syrup.
Low Glycemic (GI of 35)
Replaces agave / honey / maple syrup 1:1
The Low Glycemic Index is the Healthy Secret
by our dream to create healthy, low-glycemic foods for our diabetic
parents, we began with our search to find the purest, organic, low-GI
sweeteners in the world, ultimately leading us to the coconut trees of
When the coconut tree is tapped it produces a
naturally sweet, nutrient-rich “sap” that exudes from the coconut
blossoms. This sap is very low glycemic (GI of only 35), and contains a
wide range of minerals, vitamin C, broad-spectrum B vitamins, 17 amino
acids, and has a nearly neutral pH.
Glycemic Index (GI) is the
ranking of a food’s immediate effect on blood sugar levels and the
amount of glucose released over a 2-3 hour period. The higher a food
raises blood sugar, the higher the glycemic index. Foods ranked low on
the GI scale release glucose into the body slowly and steadily without a
sudden spike of glucose in the blood. Low glycemic foods rank 0-55,
medium GI 56-69, and high glycemic foods rank 70-100 on the GI scale.
are happy to report that when Coconut Nectar is digested it does not
readily turn into glucose and is therefore, absorbed much more slowly by
the body due to its very low level of naturally occurring glucose and
Although the primary sweetness in our Nectar is
comprised of sucrose, it is important to note that when sucrose is
unprocessed, remaining in its whole, natural form, the glycemic index
remains at a low range between 35-40 (depending on the batch, the
season, and the geographic location and soil that the coconut trees are
When comparing Coconut Nectar with other
similar natural sweeteners, the two most noteworthy benefits are its low
glycemic index and short evaporation times (which means less
Coconut Nectar vs Agave and Maple Syrup
takes less than an hour to evaporate the fresh coconut tree sap till it
thickens into a syrup (known as “toddy” in the Philippines). Because
the sap is inherently sweet right out of the tree (GI of 35), a short
evaporation time is all that is needed. Whereas, both agave and maple
syrups require 24-36 hours to concentrate its sweetness. And some agave
syrups are "hydrolyzed" at temperatures of 140 degrees F. for up to 36
hours, the end product containing 90% fructose, shown to contribute to
obesity, liver disorders, and Diabetes.
Just one pure ingredient: 100% Organic Coconut Coconut Nectar.
Product of Thailand
Coconut Nectar has a delicious, naturally sweet, caramel-like flavor.
And since it is made from the sap of the tree (not from coconut), this
products does not have a coconutty flavor.
Uses and Recipe Tips:
naturally sweet, rich flavor of our Coconut Nectar makes it an ideal
sweetener for cookies, muffins, confections, over cereals or pancakes,
in tea, smoothies and all your favorite dessert recipes.
Nectar can be used in a 1:1 ratio to replace other liquid sweeteners in
any recipe. Each hand-made batch may vary slightly in color and
Our Coconut Nectar is manufactured and packed in
dedicated facilities that make and package only Coconut Secret products.
These facilities are free from wheat, gluten, tree nuts, peanuts,
dairy, eggs, soy, cane sugar, and GMOs.
naturally sweet, mild flavour of our nectar is an ideal sweetener for
use on any raw or even cooked food. Try them on pancakes, cereal, in
smoothies, salad dressings, desserts, to sweeten teas, or even better as
a topping on our raw ice cream! The nectar does NOT have a coco-nutty
1- Vanilla vegan ice cream, topped with crumbled Maple Mesquite Walnuts and a drizzle of coconut nectar. (oh yummm..)
Or for cacao/chocolate lovers: Chocolate vegan ice cream, topped with
small pieces of brownies and a drizzle of coconut nectar (oh chocolate
Mango Tropical Salad by Angelique M
1 large mango (peeled, seeded, and diced)
1 cucumber (peeled, seeded, and diced
1 orange (peeled, seeded, and diced)
1 red bell pepper (seeded, and finely diced)
3 tablespoons green jalapeno pepper (minced, approx. 1 medium pepper)
2 tablespoons dried shredded coconut
2-3 tablespoons coconut nectar
1 tablespoon lemon juice
approx. 10 mint leaves for garnish (thinly julienned or minced)
Combine all ingredients in a bowl, or reserve the mint and sprinkle that on top as a garnish.
immediately. Can be eaten alone as a salad, on top of fresh greens,
inside a nori sheet or wrap, or use as a salsa. Very versatile,
tongue-tickling, and refreshing!
I just wanted to email y'll and let you know that your coconut
aminos are the best thing I've ever put in my mouth! Honesty I can't
No joking, the first time I tried it I had to
check my pulse because I thought I'd died and gone to heaven! How do you
guys do it??? It's like no other flavour I've tried before.
I have to say I'm now a full on Coconut Secret convert. The next thing
on my list to try from y'all is your coconut crystals, which I've never
tried before but I've heard it has a lower glycaemic index than regular
sugar and that sounds bloody amazing! Is there anything coconuts can't
do??? I can't wait to try your coconut nectar too! all hail the mighty
- A. Aumeed