
Coconut Oil
12 coconuts to one litre.
from ฿125

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.
Source: Lot 21101277 — composition per 100 g. Glycemic index: published reference value.
Source: Lot 21101277 — minerals per 100 g. GI reference: published value..
| 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 |
Releases glucose more slowly than refined sugar.
From the unopened blossom of the coconut palm. Tapped at dawn.
Significantly more calcium and iron than refined sugars.
A coconut palm produces sugar for 70 years without being felled.
The glycemic index measures how quickly a food raises blood glucose, on a scale where pure glucose is 100. Coconut blossom sugar sits at a published reference value of 35; table sugar is around 65. Lower means a slower, flatter release.
No — and we'd rather say so plainly. It is still sugar, about 92 g of sugars per 100 g. The glycemic index is lower than cane sugar's, but a ketogenic diet excludes sugars altogether.
We make no medical claims. The GI of 35 against table sugar's 65 is a real, published difference, and the mineral content is measured — but anyone managing a condition should talk to their doctor, not a sugar label.
One for one, exactly as you would use brown sugar. It dissolves slightly slower and caramelises beautifully — cookies, cakes and crumbles pick up a warm toffee note.
Honey's GI is around 58 to our 35, and per 100 g our blossom sugar carries substantially more calcium (343 mg, lot 21101277) and iron. It's also vegan and doesn't crystallise in the jar.
Sugar tapped from the unopened flower of the coconut palm — not from the fruit. The nectar is collected each morning and simmered in open kettles until it crystallises. Nothing is refined, bleached or added.