Syrup

Raw Coconut Nectar

A tier

Raw coconut nectar claims a lower evaporating temperature so more of the sap's pale, floral character stays. It is usually thinner and lighter than a hard-boiled blossom syrup. The word raw is a process claim—taste for cooked caramel; if it is dark and toffee-heavy, it was not a gentle heat. Use it in raw desserts and drinks. It can ferment if under-concentrated. Still a syrup, not fresh toddy.