Coconut Sugar - Nectar of Coconut Flowers 100 g

Coconut sugar. Although we have been wandering in tropical regions for many years, we recently had the opportunity to see how coconut sugar is produced. Indonesia, the island of Java, is one of those areas where the best organic coconut sugar is produced. We are fortunate that our partner and friend, who is a great expert and also the one who ensures that the best coconut sugar reaches Europe from Indonesia, took us to see the very heart of production. To the farmer. And of course, we went to see and verify. To the source. To the farmers who, through hard work and special processes, produce this sugar from the nectar of coconut flowers with an extremely low glycemic index.

A man climbs the palm tree, where the cut palm flower releases nectar into small containers attached under the flower, and he replaces the containers with empty ones. This is done twice a day. Every day. Traditionally. For generations. We visited a farmer who is continuing his fourth generation and learned the craft from his grandfather and father. He brings the nectar to a large pot, strains the nectar into this pot, and then lights a fire underneath. The nectar begins to boil. This was entrusted to us this time. A beautiful experience. Tatjana Butul lit the fire and diligently stirred with a wooden spoon. After about two hours, we removed the pot from the open flame, as the nectar had turned into a creamy sugar mass. While cooling, we were served Indonesian coffee and excellent tempeh, and for dessert, we had lychee, noni, and more - a special fruit that tastes similar to lychee.