Pradja Coconut Nectar Syrup is produced using
similar methods and hygienic standards that are applied in
the production of high-quality pure maple syrup.The substantial difference is however that the coconut sap
is simmered for immediate evaporation (within two hours)
after the sap collection, whereas maple syrup is produced
several days after sap harvesting.
This evaporation system applied in the production of Pradja Coconut Nectar Syrup is an outstanding
feature that maintains the natural high content of sucrose
and the full and natural aroma and nutrients. By the end of
simmering, the sugar content (brix) is between 70% and
72%, which is found to be the ideal sugar content of
coconut syrup for its viscosity, colour, aroma and long shelf
life.