In Asian countries, coconut sugar is one of the medicinal raw materials, and the coconut palm is called "kalpa vriksha", or "tree of life". In Malaysia, this palm is called "pokok seribu guna", which means "tree of a thousand uses". Traditional Chinese medicine often uses coconut sugar for diseases of the upper respiratory tract and sore throat.
Coconut sugar is a natural sweetener and an interesting alternative to white sugar, especially due to its original taste and lower glycemic index. In addition to other sweeteners, such as xylitol or stevia, coconut sugar is also gaining popularity and is part of the diet of consciously eating people. Palm sugar, as it is also called, tastes similar to brown sugar. It consists mostly of sucrose, but glucose and fructose are also present. Its composition varies, depending on the variety, age of the coconut palm and the method of juice evaporation in the production process. Hence, its composition may contain numerous minerals and antioxidants.
Coconut sugar is rich in minerals and vitamins valuable to our body, including potassium, iron, magnesium, zinc, as well as vitamin C and B vitamins, which have a positive effect on the work of the nervous, immune and circulatory systems. The coconut flower buds used to make sugar are rich in natural antioxidants, amino acids, acetic acid and enzymes. Coconut sugar is a natural product and does not contain any artificial colors.
Coconut sugar is made from coconut palm inflorescences. Their stalks, when cut, give a white juice with a sweet aftertaste. The entire process of collecting the fluid can take up to a month, but one palm produces up to 300 liters of it per year. The evaporated liquid turns into a brown syrup when it thickens. When heated, it gains a loose consistency.