What is Coconut Nectar and how is it made?
Every month a new inflorescence appears at the top of the coconut palm. Harvesters climb the tree, bind up the emerging flower bud, slice the end off, hang a cup beneath it and return every few hours to collect the sweet dripping sap (also called blossom nectar or “toddy”)
In some places, they climb the tree several times a day while in other places a spider’s web of ropes lets the harvester move from tree to tree without coming down. The nutrient-rich sap has 17 amino acids, a range of minerals and can be fermented into cider which then makes a vinegar better than famed apple cider vinegar. The fresh sap can also be reduced to make syrup or crystallised into sugar. Mixes of syrup, vinegar and spices are further blended, fermented and aged to produce a range of delicious sauces known for their flavour and nutritional profile.
Nectar tapped from the coconut blossom is naturally sweet, low glycaemic, nutrient rich, containing 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral PH.
Coconut nectar is used to make our entire sauce range including our Cocomino® sauces and vinegars. You can buy them here.