June 16, 2014 9:55 am Leave your thoughts
Just in time for summery days and World Cup dinners, we have Biona’s organic coconut blossom nectar and organic coconut palm sugar in stock. These are two of my favourite products, bringing a wonderful, delicate flavour wherever they’re used.
The nectar has a mellow flavour: it doesn’t taste of coconuts at all, but is rather caramel-ish, with flowery undertones. In consistency, it’s like a slightly runnier golden syrup, and is great wherever you’d usually use honey or syrup: on porridge, in flapjacks and other baking, in rice pudding (try a cooled rice pudding made with coconut cream, with the nectar stirred in), on pancakes, in hot drinks or on toast.
It’s a popular choice among those following paleo diets – why not try it on ground almond or banana paleo pancakes? Registering low on the glycaemic index (GI), it’s also sought after by those looking for low GI foods. And if you’re a vegan avoiding honey, try this instead.
Coconut palm sugar, meanwhile, has been a traditional sweetener for centuries in South-East Asia. It too, has a buttery, caramel-ish flavour, and is slightly richer than the nectar. It has a low melting and a high burning temperature, making it ideal for baking. It’s also delicious in drinks and sprinkled on desserts.
As well as being lovely to eat, the sugar and nectar are both full of good stuff. They have a high mineral content, being hugely richer in potassium, magnesium and phosphorus than standard brown sugar, and are packed with zinc, iron and the B vitamins.
You could even try using them to make a caipirinha….Tags: biona, coconut blossom nectar, coconut cream, coconut palm sugar, sugar alternatives
This post was written by Yzanne