We’ve found that the best coconuts grow in tropical climates where they can soak up the sun and rain. After growing in these sandy, yet nutrient rich soils they begin to produce small blossoms that will develop into coconuts. These blossoms contain sap that we harvest for coconut syrup.
Harvesting sap from coconut trees requires completely different equipment and expertise than coconuts. Before the coconut have grown, the tree is “tapped” and the fresh liquid is collected in small batches. Fresh sap is an opaque white color, tastes very sweet and is about 80% water. After harvesting, the sap must be cooked relatively fast to avoid fermentation.
When enough sap has been collected it is quickly cooked to remove water, kill unwanted bacteria and concentrate flavor. To ensure quality, we cook the sap in small batches over moderate heat. As the sap heats, the water evaporates and the mixture thickens. The sap continues to cook until it is amber brown in color and sweet like molasses. We don’t add any preservatives because the thickness of the syrup prevents microorganisms from living in it.
Coconut syrup has a rich taste and can be used as a sweeter and a substitute for molasses, maple and malted barley in recipes.