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“Organic coconut nectar is a millennium-old ‘new’ ingredient,” said Paul Whitman, fruit and vegetable specialties category manager, Global Organics Ltd. “Our supplier in Java, Indonesia, uses a traditional harvesting method: wrapping the coconut blossoms in palm leaves to prevent full blossoming. Twice daily, climbers carefully scale to the very top of the tree, expertly cut razor thin slices from the coconut flowers, to start the sap flowing and collect 2 to 5 liters per day. The sap is evaporated and concentrated to a syrup. If the sap was fully evaporated, you would have produced coconut sugar.

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