{"id":2321,"date":"2022-07-25T09:37:52","date_gmt":"2022-07-25T09:37:52","guid":{"rendered":"https:\/\/dev.dornik.si\/butul\/izdelek\/sladkor-kokosov-nektar-kokosovih-cvetov\/"},"modified":"2026-07-19T13:45:28","modified_gmt":"2026-07-19T11:45:28","slug":"coconut-sugar-coconut-blossom-nectar","status":"publish","type":"product","link":"https:\/\/butul.net\/en\/izdelek\/sladkor-kokosov-nektar-kokosovih-cvetov\/","title":{"rendered":"Coconut Sugar \u2013 Coconut Blossom Nectar 100 g"},"content":{"rendered":"

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Coconut sugar. Although we have been travelling in tropical countries for many years, it was only recently that we had the opportunity to see how coconut sugar is produced. Indonesia, the island of Java, is among those regions where the most and best organic coconut sugar is produced. We are fortunate that our partner and friend, who is a great connoisseur and also the person responsible in Indonesia for ensuring that the best coconut sugar reaches Europe, and also us \/Doma\u010dija Butul\/, took us to see the very heart of its production. To the farmer. And of course, we went to see and verify. To the origin. To the farmers who, through hard work and special processes, produce this sugar with an exceptionally low glycaemic index from the nectar of coconut blossoms.<\/div>\n
The male climbs the palm tree, where he collects nectar from the cut palm blossom into containers attached below the flower, and replaces the full containers with empty ones. This is done twice a day. Every day. It's a tradition. This has been going on for generations. We visited a farmer who is in his fourth generation and learned most of what he knows from his grandfather and father. He brings the nectar to a large pot, strains the nectar into this pot, and lights a fire underneath. The nectar begins to boil. This time, the task was entrusted to us. A beautiful experience. Tatjana Butul lit the fire and diligently stirred with a wooden spoon. After a good two hours, we moved the pot from the open fire, as the nectar had turned into a creamy sugary mass. While it was cooling, we were served Indonesian coffee and excellent tempeh, and for dessert, lichis, noni, and dalee \u2013 a special fruit that tastes similar to lychee.<\/div>\n
As the mixture cooled in the container, it began to crystallise. We sieved it and the coconut sugar was somewhat ready. Then followed further processing; it needed to be dried in special ovens, and after that it came to tables where skilled inspectors examined it and separated out even the small pieces. Tatjana also reviewed everything. Quality is, after all, supervised by special supervisors. Thus, the coconut sugar was ready. Here are a few snapshots and photos for a better idea and, of course, we have already received the shipment in Slovenia. \"?\"<\/span> All the information on the Apple. Excellent caramel flavour, low calorie, low glycaemic index, meaning it's an excellent substitute for unhealthy white sugar.<\/span><\/div>\n

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\u00a0 Kokosov sladkor. \u010ceprav se \u017ee dolgo vrsto let potikamo po tropskih krajih, smo imeli pred \u010dasom\u00a0 prvic priloznost videti kako proizvajajo kokosov sladkor. Indonezija, otok Java, je med tistimi podrocji, kjer proizvedejo najve\u010d najboljsega ekolo\u0161kega kokosovega sladkorja. Imamo sre\u010do, da nas je na\u0161 partner in prijatelj , ki je velik poznavalec in tudi tisti,… <\/p>\n

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