Coconut sugar is made by evaporating the coconut sap, which is hand-harvested by traditional sugar farmers. These farmers climb high into the canopy of coconut palms to gently slice the blossoms from their stems and collect the sweet nectar. The nectar that is collected is then kettle-boiled into a thick caramel syrup, which is then dehydrated and ground into crystals.
Organic coconut sugar is a sustainable, healthy, low-glycemic alternative to common sweeteners. It can be used as an equal replacement for other sweeteners such as agave, turbinado, evaporated cane juice, or refined white sugar. It has been a long celebrated tradition in food and medicine for thousands of years, throughout Southern and Southeastern Asia.