Blossom · Unrefined

Coconut Sugar

Tapped at dawn from the coconut palm's flower.

Before the coconut grows, there is the blossom. Cut early in the morning, the unopened flower yields a sweet nectar that drips slowly into bamboo collectors. We simmer it in open kettles until it crystallises naturally — no refining, no chemicals, no bleaching. What remains is a caramel-coloured sugar with a glycemic index of 35, the minerals of the soil it grew in, and a tropical sweetness you can taste.

0glycemic index (table sugar: 65)
0mg calcium per 100 g
0amino acids naturally present

The process — From blossom to crystal

Palm flower
Cut early morning, daily
Tapped nectar
Sweet sap from the blossom
Slow simmer
Open kettle, no chemicals or refining
Crystallise
Naturally formed crystals
Sieve
Fine grain
Jar
280 g & 350 g

The profile

Glycemic index — table sugar is 65

Calcium343 mg

Sodium110 mg

Iron1.53 mg

Zinc0.19 mg

Copper0.356 mg

Source: Lot 21101277 — minerals per 100 g. GI reference: published value..

The comparison

	COCOWEL	Cane sugar	Honey
Glycemic index	35	65	58
Calcium per 100 g	343 mg	1 mg	6 mg
Iron per 100 g	1.5 mg	0.05 mg	0.4 mg
Refined	No	Yes	No

The benefits

Low glycemic
Releases glucose more slowly than refined sugar.
Whole-flower
From the unopened blossom of the coconut palm. Tapped at dawn.
Mineral content
Significantly more calcium and iron than refined sugars.
Sustainable
A coconut palm produces sugar for 70 years without being felled.

Using it

One-for-one substitute
Use exactly as you would brown sugar in any recipe.
In coffee & tea
A spoonful dissolves slowly, adds warmth without overpowering.
In baking
Caramelises beautifully in cookies, cakes, and crumbles.
In dressings & marinades
Adds depth to Southeast Asian sauces, vinaigrettes, glazes.

The others