Organic coconut sugar is the dried nectar of coconut flowers. To extract the sugar, the blossoming buds of the palm tree are cut open and the sap is collected.  The juice is called tuba or punch.  It is a sweet white liquid that is released in volumes of up to 2 litres per day.  The coconut sap is heated in the sun in large open containers until it forms a thick syrup.  It is then cooled in the shade.  As it cools, the syrup crystallises.  The resulting sugar crystals are dried, sieved and packaged.

 Coconut sugar has a pleasant flavour and aroma, slightly reminiscent of caramel.

 Thanks to the inulin in its composition, coconut sugar is absorbed much more slowly.  Its glycemic index is 35 (regular sugar has a glycemic index of 70) rich in vitamins and minerals (zinc, magnesium, iron, potassium, B vitamins)

 - due to minimal processing, coconut sugar retains all the beneficial properties of coconut nectar, no ‘empty calories’, only 375 kcal,

- is a natural source of B vitamins, vitamin C, and also contains potassium, magnesium, zinc, iron, calcium and 16 amino acids, including glutamic and nicotinic.

- Inositol (B8) restores nervous system health, improves vision, normalises sleep, and helps to cope with depression Inulin, a component of coconut sugar, is a polysaccharide derived from plants.  It functions as a fibre and has the following properties:

-Cleanses the body of toxins;

-stimulates the gastrointestinal tract;

-stabilises metabolism