Coconut and Sweeteners
Coconut Nectar Syrup
Pourable coconut sap syrup, lighter than treacle and made for the top of a hopper.
- Pours properly, even straight from a cold cupboard shelf
- Milder than kithul treacle, so it does not take over
- Unrefined, with nothing added and nothing blended in
- Plant based, for anyone off honey
- Table syrup rather than a cooking ingredient
Available to pre-orderSKU: CC-COC-NEC
Size: 250ml
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Coconut flower sap reduced to a pouring syrup, thinner and lighter than a dark treacle and gentler in taste. It runs rather than crawls. Keep it on the table for hoppers, pancakes, curd and yoghurt, and keep the dark treacle in the cupboard for cooking.
There are two syrups on a Sri Lankan table and they are not interchangeable. Kithul treacle is dark, smoky and intense, the one poured over buffalo curd. Coconut nectar is the lighter cousin, paler and milder, boiled less far so it stays properly pourable.
Because it is milder it goes where kithul would take over. On a plain milk hopper, over yoghurt, into a salad dressing, stirred through porridge in place of honey.
It is unrefined, so it separates and thickens a little in a cold cupboard. A minute in warm water brings it straight back.
How to Use
- Pour over milk hoppers or pancakes
- Spoon onto curd or thick yoghurt
- Whisk into a lime and chilli dressing
- Use in place of honey in a marinade
Cook with It
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Frequently Asked
How far it is boiled. Nectar is reduced less, so it stays pale, thin and mild. Treacle is taken further, which darkens it and concentrates the smoky caramel. Nectar is the table syrup, treacle is the one you cook with.
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