- Raw - enzymatically alive
- 100% Organic
- Low glycemic (GI of 35)
- Sweet tasting, versatile sugar alternative
When the coconut tree is tapped, it produces a naturally sweet, nutrient-rich "sap" what exudes from the coconut blossoms. This sap is very low glycemic and contains 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.
Small batches ensure that Coconut Crystals, made from this natural sap, is a raw, enzymatically alive product, low temperature evaporated (to remove excess moisture and allow for crystallization). Most brown cane sugar is boiled at temps up to 221°F. and is not a true brown sugar, because molasses is added back in after it is refined.
The naturally sweet, earthy flavor of Coconut Crystals is an ideal sweetener for use in cookies, muffins, confections, over cereals, in teas, and all your favorite dessert recipes.
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Coconut Milk Squares
- 2 Tbsp. Coconut Nectar
- 5 cups Unsweetened Shredded Coconut
- 1 can Coconut Milk
- 1 cup Almond Milk
- 5 Tbsp. Coconut Oil
- 5 Eggs (with yolk) - or - 7 Egg Whites
- 1/4 tsp. Coconut Aminos
- 1 - 16 oz. Cottage Cheese
- 1 cup Coconut Crystals
- 3 Tbsp. Vanilla Extract or Vanilla Powder
- 1/2 cup Crushed Flax Seeds (optional)
In a Blender pour first the coconut and rice milk, then add coconut oil, cottage cheese, Coconut Aminos, Coconut Nectar, Coconut Crystals, flax seeds and blend. Add the shredded coconut, eggs and vanilla and blend all ingredients together into a creamy mixture. Grease a pan thoroughly with coconut oil and spread Coconut Crystals on top. Then pour all of the creamy mixture inside the pan. Sprinkle Coconut Crystals on top of the creamy mixture; so that both the bottom and top of the pan are sprinkled. Bake at 350 degrees for about 40 minutes or until browned. Let cool, and then cut into squares. Enjoy all the nutritious goodness of Coconut!