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  1. Noelle

    I have NEVER heard of this company! These look great! I nEED a dehydrator!

  2. Kelly @ Coconuts and Freckles

    Love this post! I will check out this company, for sure! And I need a dehydrator, too! Thanks for the recipes!

  3. amanda @ Hungry Vegan Traveler

    I’ve heard of coconut aminos, but the rest is news to me! Wow!

  4. Hillary Dyan Davis

    The spring rolls look absolutely divine! The aminos and vinegar intrigue me the most….

    I am seriously craving spring rolls now. I don’t doubt the sauce is absolutely tasty as is, but what if you blended in some raw peanut butter? Spicy peanut sauce…….drool….

  5. Aimee (I Tri To Be Me)

    You are so lucky to get all of this great stuff! Those spring rolls with sauce look so good!

  6. Diana

    Your raw marshmallow creme looks like it’d taste sooo good with breakfast oatmeal. Drooool. 😀

    I didn’t know coconuts were so versatile–almost as versatile as corn! Haha who knows… with products like these out there, I think we’re one step closer to having those sustainable “corn” cell phones and bags made from materials derived from coconuts. 😛

  7. wendy @ ABCs and Garden Peas

    Wow! I had no idea there were this many coconut products! I am endlessly fascinated by coconut, and I try to eat it every day (It’s not like it’s hard…I love it!) usually coconut butter in my oatmeal.

    That is a really great present to get in the mail! I’ll be sure to check out the company…

    Thanks for the review!

  8. Hannah

    Coconut nectar and raw marshmallow creme? Be still me beating heart. That is so beyond anything I could ever imagine creating in my kitchen… and I’m trying not to be super super envious of you getting that care package of goodies, when I can’t even *buy* that stuff myself 😛

  9. Deanna

    I’ve seen some of these types of products at whole foods, and I’ve played with coconut flour. I’ve also made my own coconut butter (super easy!) The nectar and amino acids really intrigue me.

    Your spring rolls look just fine to me. 🙂

  10. Mindy

    My local Whole Foods carries the aminos and the vinegar. So far, I have only tried the aminos, which I really, really liked. I like the way it bubbles a bit. It behaves like it is alive. I also like the very subtle hint of sweetness in there. As someone with Celiac, I love knowing there is no wheat in it either. Anyway, great product, but unfortunately money is tight for me now, and it is quite expensive, so my next purchase I was back to wheat-free tamari. I’m not saying it’s not worth it, probably a great value for all that goes into the making, but when you’re low on dough, you just have to choose your items carefully to make it stretch. That said, I do look forward to buying again at some time in the future, and trying the other products as well. Thanks for the great review and recipes.

    1. Hillary Dyan Davis

      I think it is very unfortunate that it takes a certain income to eat healthy. When I think about how much less we (as a country, and as a planet) would spend on healthcare if it was cheaper to eat healthy than like crap….well, it’s frustrating (I’m a nurse, so I see the effects of unhealthy living up close and personal).

  11. jack tamma

    As an ex-peace corp volunteer in SE Asia, I was introduced to coconut sugar years ago; Cambodia, Vietnam, Indonesia and the Philippines. It’s great to see it slowly being popular in the US and more readily available, as I have been a big fan of it ever since my first introduction to it years ago. I’ve been doing research on the brands that are available in the US now, as i’m very familiar with this product and have been buying another organic brand at my local health food store. I actually have a google alert for “coconut palm sugar” programmed, so i get to see when new discussions come up. This is how i found this blog (which i’ll definitely add to my bookmarks).

    I actually worked with a number of villages where coconut sugar was traditionally made and i participated a few times in making it. It’s a rather simple process; get the nectar from the tree and boil it as soon as possible to prevent it from fermenting, as the sap will ferment within 24 hours if not boiled. This is a very critical step, as the coconut nectar is produced by small farmers, scattered kilometers from one another. Then additional boiling must take place in order to evaporate the water, because the fresh nectar is about 85% water. We would boil the nectar to evaporate the water and then crystallize it. It’s a really interesting technique and fascinating to watch the nectar crystallize. Yet, my point is, it’s always boiled. And this process is the same in every country that i visited. The fresh nectar is a white color and the finished sugar, after cooking, turns brown. That’s what happens when sugar is cooked.

    I’m also a health conscious person and my sister is a raw foodist, so I know the raw food world a bit and that in order for a food to be raw, it can’t be cooked. I actually just had a conversation with my sister on this topic this morning.

    So, my concern is that people are being misdirected as to this company’s raw statement; if they are looking for a raw coconut sugar. In my intimate experience with coconut sugar, it doesn’t exist. All coconut sugar is cooked. Especially if it’s crystallized. Sugar In The Raw, the ubiquitous brown sugar packet at the restaurant isn’t actually raw, it’s cooked. So maybe this coconut sugar company is also using this same marketing angle to promote their product, which may be minimally processed, yet is still boiled.

    I hope this helps bring clarity to it and doesn’t confuse the issue.

    Jack Tamma

  12. vegansunshine

    I’m totally going to try the marshmellow creme!

  13. chris

    I tried to make the graham crackers, but the dough was very dry and barely moist. Are the water and coconut flour amounts supposed to be reveresed? Thanks!!!!

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