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 palm sugar.
Harvesting sap from coconut blossoms requires completely different equipment and expertise than coconuts. Before the coconut have grown, the tree is “tapped” and the fresh liquid is collected by hand from the blossom 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 mixture is reduced until the moisture content is low, then gently dried and ground into small crystals.
Palm sugar has a sweet, rich brown sugar like taste and can be used as a direct replacement for cane sugar, works extremely well as a light brown sugar substitute and is naturally low glycemic.