This mineralized, alkaline natural sweetener comes from the thick sap of the coconut blossom, which is then low temp evaporated to produce a low glycemic, pourable sweetener. This low temperature heating process ensures all active nutrients and enzymes are left in tact, which is of great benefit to the consumer. This sap can also be fermented to created coconut aminos ( soy sauce replacement) as well as coconut vinegar. Coconuts are known for pulling a rich variety of nutrients from their soils, which makes consuming any delicious coconut products even better!
How to use: 1-2 teaspoons should be enough to sweeten a single serving dish. Coconut nectar can be used to replace honey in a 1:1 ratio. 1 cup of white sugar can be replaced by 2/3 cup of coconut nectar, and ¼ cup of liquid can be removed from the recipe from which the dry sugar is being replaced.