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Coconut Palm Sugar is produced from the flower nectar of coconut palms. Nectar harvesters climb into the canopy of the palm tree and use a section of twine (or grass cord) to tie together the palm's infloresences (flowers). These bunched infloresences are then bruised or gently sliced to produce a wound. This wound "bleeds" the nectar. Producers however must climb twice daily into the canopy to manage the wound so that it does not heal over. The process of keeping a coconut flower "flowing" is truly an art; much harder than one would imagine.

The nectar collected is then evaporated down into a caramel sugar and can then be further handground into a crystalline texture.

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