Coconut flower sugar

Our coconut flower sugar is produced from the sap of the coconut flower. When you cut into the flower of the coconut palm, a sugary sap leaks out. Carefully boiled down and cooled, it crystalises to brown sugar with a strong caramel aroma. However, it does not taste of coconut. Naturally, our coconut flower sugar originates from sustainable, organic cultivation.

Suitable for diabetics

The human body processes coconut flower sugar slower than other high-glycemic sweeteners (e.g. cane sugar) and leads to a slower energy release. As a result, you are saturated for a longer time and the blood sugar level remains relatively stable. This makes coconut flower sugar a good alternative for diabetics. Nonetheless, coconut flower sugar should be dosed moderately like conventional sugar.

Versatile alternative for industrial sugar

Coconut flower sugar is suitable for many different uses: It sweetens mueslis, coffee or tea or can be used for preparing desserts and dessert sauces. Also ideal for curd, homemade yogurt, baking or as substitute for industrial sugar in cooking. Coconut flower sugar is not only sweet, it also adds a tasty caramel aroma to every dish. This makes it perfect for smoothies, homemade iced tea or lemonades. In fruit salads, it highlights the fine taste of the fruits and it also enhances salad dressings.

Beneficial for the body and the environment

Another advantage of coconut flower sugar: Compared to industrial sugar, it is rich in minerals and vitamins - especially B-vitamins that the human organism needs for the production of coenzymes. Apart from that, coconut flower production is very sustainable. Coconut palms constantly produce sap, the raw material for coconut sugar. It can only be extracted manually, which makes it particularly precious. At Ölmühle Solling, we make sure that our supplier plantations provide fair working conditions on site and maintain organic farming.