Coconut flower sap is the starting ingredient for CÓCOES condiments and sweeteners. Its journey begins with the coconut palm's flower. In your kitchen, it becomes a way to bring sweet, tangy and savory flavors to the table. Start with one of these two dishes.
A sesame dressing for quinoa
Try our Gluten-Free Sesame Quinoa with Roasted Sesame Dressing. The recipe brings together Coconut Aminos, Coconut Flower Vinegar and Coconut Flower Syrup Light. Follow the ingredient quantities and method to make the dressing, then bring it together with the quinoa.
It is a useful starting point when you want to explore several CÓCOES flavors in one dish. Keep the recipe open while you cook, or use its ingredient list to plan your shopping.
A bright vinegar slaw
For a crisp side dish, make CÓCOES Vinegar Slaw. Coconut Flower Vinegar and Coconut Flower Syrup Dark form part of the recipe's dressing. Follow the recipe for the vegetables, amounts and method.
Choose the dish that fits your meal, rather than changing your whole pantry at once. Both recipes link to the products they use, so you can explore each ingredient before choosing a format.
Back to the flower
At Lionheart Farms in South Palawan, tappers collect sap from prepared coconut flower buds. Lionheart describes collecting fresh nectar three times a day and taking it to the factory. Read its guide to coconut nectar tapping for a closer look at the harvest.
