I had the chance to try out the Coconut Vinegar, Coconut Nectar, Coconut Crystals, Coconut Flour, and Coconut Aminos and it seems as though others in my household have been enjoying as well ( I know i didn’t go through that entire bottle of Coconut Aminos myself...)
It looks like the secret is out! People are discovering just how incredible these Coconut Secret products truly are, and it’s time you should as well! The Coconut Secrets line up is fairly new to RawGuru and we have been absolutely loving them around here.
I had never in my life heard about the ability to make vinegar, amino sauce, and a sweet syrupy nectar from the coconut palm, but when I did it made me appreciate this incredible and versatile plant even more. I love all things coconut from the actual meat, to the oil which I eat and use on my skin, and now these Coconut Secret products which i’m so impressed with. One of the best things about these products is that they come from small family owned coconut farms in the Philippines which are located on volcanic, mineral rich soil. The company is totally committed to keeping everything in it’s pure, unadulterated, raw forms for our enjoyment. The trees are completely non-GMO, and no pesticides or herbicides are used. Currently the company is working on acquiring organic certification for all of their products, and will also be displaying on each label gluten-free, kosher, non-gmo, and fair trade symbols. Awesome!
All Coconut Secret products come from the coconut sap which is hand tapped from the coconut tree blossoms. It is a beautiful opalescent ivory color and is delicately sweet without having to undergo any further processing with heat. It is amazing that once the blossoms are tapped, the coconut sap will keep flowing continuously for the next 20 years! It takes very little energy to collect the sap and is a very sustainable food source. All of this and the sap is highly nutritious with 17 amino acids (building blocks of protein, a broad spectrum of b vitamins, Vitamin C, electrolyte minerals and even FOS which is a prebiotic, helping to feed our health promoting bacteria which are essentially our immune system.
Here is a bit of a rundown of each of the products that I tried out:
Many people in the raw movement are feeling uncertain about agave nectar these days which can often be cooked at temperatures exceeding 140 degrees. If you are looking for an alternative to agave Coconut Nectar may be perfect for you. It is low glycemic, rich in minerals, and made from evaporation of coconut sap at very low temperatures. The temperature during processing never exceeds the temperatures of a naturally sunny day in the tropics. It is a fully alive and unadulterated sweetener that is easy for the body to process and will not cause blood sugar spikes. The flavor is very mild, i would liken it to a cross between maple syrup, light agave with a hint of molasses. I can even taste a bit of a vanilla flavor as well. Amazing in cacao elixirs, raw pies, and as a topping for raw pancakes (recipe included below)!
You can now finally have a raw sugar subsitute with these coconut crystals. They are a coarse consistency. When the coconut tree is tapped, it produces a naturally sweet, nutrient-rich inflorescence (juice or "sap") that exudes from the coconut blossoms. This sap is very low glycemic (GI of only 35), diabetic-friendly, contains 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH. Small batches ensure that our organic, Crystals sweetener, made from this natural sap, is a raw product, minimally evaporated at low temperatures for 90 minutes (to remove excess moisture and allow for crystallization).
Now this is incredible stuff. It is very similar tasting to apple cider vinegar, although i would say a bit more fruity and light. It starts off as mineral rich coconut sap, and is aged for 8 moths to a year. It is full of enzymes and naturally occurring prebiotics. It touts many of the same health benefits of apple cider vinegar, so it is alkalinizing and helps promote healthy hydrochloric acid production in the stomach for great digestion. Due to the fact that coconut sap is so highly mineralized and nutritious, this vinegar is as well! It is great in salad dressings and to marinate vegetables in with herbs, garlic, and cold pressed oil.
Braggs liquid aminos and soy sauce are now a thing of the past. The coconut aminos are probably my favorite of all. While braggs liquid aminos is questionably processed and overly salty, coconut aminos are neither of those things. They are gluten and soy free so perfect for someone with allergies to those things. The salty flavor comes from sun dried mineral rich sea salt only. There are 17 naturally occurring amino acids in this sauce. I love it because it is has a great balance of flavors. It is definitely a bit salty, but also contains a sweetness from the coconut sap, and has an almost smokey, earthy flavor that is so delicious and can really add depth to a lot of recipes. People will wonder what on earth is making the food taste so great! Coconut Aminos is the secret ingredient. This would be the thing to use in a raw, vegan BBQ sauce with sun dried tomatoes and a little coconut vinegar. Perfect with avocado fries (avocado strips rolled in a little ground flax seed flour) or on a veggie, sprout, sunflower seed burger.
Flour isn’t something that is readily needed in raw food recipes. However, if you are wanting to make raw vegan pancakes, cookies, muffins, breads, etc. in your dehydrator this is a great ingredient to have around. Highly nutritious, full of flavor, and totally raw. Open up a tin jar of this and your nose will be bombarded with the scent of fragrant, sweet coconut. You can use this flour with flax seed to create a nice gooey batter for pancakes, which can be a great treat for a weekend brunch.
Blueberry Zest Pancakes
1/2 Cup almond flour,
1/2 Cup coconut flour
3 tbs golden flax seed powder,
1 ripe banana (should have speckles on it if it's ripe) mashed
2 tsp coconut oil
1 tsp lemon zest
1/2 tsp orange zest
2 Tbs coconut sugar or coconut nectar
1 pinch Bali sea salt
A pit of water to achieve batter consistency
A few handfuls of fresh blueberries
Mix ingredients to form a sticky pancake batter, form into round cakes on a teflon sheet, and place in dehydrator on 135 degrees for 3 hours. Flip pancakes once semi-solid onto mesh tray liner, turn dehydrator to 105 degrees for 6 hours and dehydrate until the perfect texture is created. You want them to be firm and hold shape but to still be soft.
Either use coconut nectar straight up as a delicious maple syrup alternative, or blend berries like blackberries or blueberries with the nectar and a pinch of salt to make a berry syrup. Drizzle coconut oil over for a buttery experience.
The meat of 2 young Thai coconuts
1/2 Cup soaked Indonesian Truly Raw casews
1/2 tsp of coconut vinegar
1/2 Cup coconut water, you’ll need less if the meat is very jelly-like
A pinch of Bali sea salt
Optional: vanilla bean or a touch of coconut nectar if you want a sweet yogurt.
Check out RawGuru’s full line up of all of the different coconut sap products made by Coconut Secrets. These are truly products of the future, made sustainably, benefitting both people and the Earth. Let them enliven your body and your recipes!