As a B-Corp, we believe that our business can be a force for good, learn how GloryBee gives back:
Bees pollinate 1 out of every 3 bites of food we eat. Bees are in trouble.
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We need to educate and motivate families to eat healthy to fight obesity.
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Sustainability is our way of creating the change we seek in the world.
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Helping coffee farmers to diversify their income through beekeeping.
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Save the Bee Initiative 
Food for Health 
Sustainable Future 
Food 4 Farmers Also known as coconut palm sugar or coconut blossom sugar, coconut sugar is made from the sustainably harvested sap of freshly cut flower buds of coconut palm trees. It has been used as a traditional sweetener for thousands of years in South and Southeast Asia. With a slight hint of caramel, its flavor and texture are similar to that of brown sugar. It can be substituted cup for cup for sugar in any recipe. Works great for cookies, sweet breads, and sauces.
Moisture: Less than 2%
Size: Mesh 1
Average Carbohydrate Composition:
Sucrose: 84 - 90%
Glucose: 3 - 9%
Fructose: 3 - 9%
The shelf life of our fine sifted coconut sugar is dependent upon storage conditions and is highly variable. We recommend to store it under cool, dry conditions in a humidity-controlled environment. The industry standard for shelf life is 24 months from the date of manufacture when stored under recommended conditions. Due to the minimum processing of this product, it will naturally become sticky and clump. This does not diminish the quality of the product.
Step One: Farmers tap the coconut flower buds to collect sap.
Step Two: The sap is heated to remove the moisture. This forms toddy. The toddy is stirred as it reduces.
Step Three: When the toddy crystalizes and it is almost solid, the toddy is ground with a coconut shell on a sifter. You now have coconut sugar!
