Cobie Brown's Coconut Flower Sugar and Coconut Flower Sugar are made from the nectar of young coconut flowers. We bring it as 100% raw material, so it is classified as a plant-based ingredient, which does not add color, odors, or chemicals. But we use sapwood, which is a natural preservative.

Coconut flower sugar is flaked and has a low glycemic index (GI) of 31–35 and water activity (aw) content comparable to that of biscuits, making the sugar last for a year. As for the nectar of the coconut bouquet, we produce it instead of syrup (from sugar cane) that can be used to cook, bake, and drink. However, we controlled the sweetness to be below the normal syrup threshold, with a shelf life of up to 1 year.

Coconut flower sugar and syrup are raw materials that can be substituted for white or brown sugar and syrup.

Appropriate for removing excess weight. Sweetness control and a plant-based diet are suitable for people of all ages and genders. (For children, can be eaten since children can perceive the taste.)

The coconut flower sugar is observed by the darker color, which is the nature of the succulent, and the aroma is that of rancidity.

The coconut nectar has

a) an intense, natural coconut nectar color.

b) There is no fragrance in coconut nectar and

c) Crystallization is the nature of coconut nectar, caused by sucrose, which is present in the sweetness of coconut nectar and cold-packing and hot-temperature manufacturing

You can continue to eat it because:

a) the nature of coconut flower sugar has no expiration date.

b) There are no color additives, odors, or chemicals used. Therefore, it is not dangerous, so it can be eaten, but the best way is to consume it before the expiration date.