Produced in New Zealand using fair trade & organic ingredients from Bali & Java


The Story

My name is Glenys Almao, creator of Cocodeli products. Whilst travelling in Indonesia I discovered spice-infused granulated coconut nectar. Javanese farmers tap the flower spikes of the coconut palm to harvest the nectar. Within an hour of harvest, this raw nectar is kettle-boiled along with the spices over an open hearth fire and evaporated to produce a sugar unlike any other—subtly sweet with a caramel quality, a low GI of 35, and high nutrient value. Both the nectar and spices are organic, fair trade and sustainably farmed.

The enterprising farmers and their simple, delicious product inspired me to create the Cocodeli range of drizzles back home in Greytown, New Zealand. I’m often asked “what should you do with them?” A million things. They’ll enhance both sweet and savoury creations. Their uses are limited only by your imagination. Here are a few recipes and ideas to get you started. I look forward to hearing of your inspirational ideas for using them.


The Drizzles


Ginger and Lime Drizzle


  • use in cocktails or mocktails, especially Mojito
  • drizzle over chicken or seafood like salmon, prawns, scallops, mussels, squid
  • use as marinade for tofu
  • flavour or drizzle over cream or coconut cream desserts, or crepes
  • fold through whipped cream or yoghurt

Vanilla & Lime Drizzle


  • drizzle over mussels, fish, chicken, lamb
  • flavour desserts—panna cotta, mousse, brulee
  • pour around or over desserts, crepes
  • fold through mascapone, crème fraiche, yoghurts and cream
  • drizzle over fruit and grill or bake
  • serve with cheese—I love it with goats cheese!

Ginger & Orange Drizzle


  • serve over seafood, like fish, scallops, salmon, prawns, or over meats like pork or duck
  • drizzle over pumpkin, beetroot, carrots, parsnips, or kumara — allow it to caramelise
  • add flavour to cream or fruit desserts or use as crepe topping
  • add to Asian dishes, noodles, rice, other grains, pasta
  • use as salad dressing

Spiced Cinnamon Drizzle


  • an ingredient or topping for coffee or mocha desserts
  • in hot chocolates, coffee, affogato
  • fruit desserts — bake or poach fruit in the drizzle
  • serve over pork, use in Moroccan meat or dessert dishes
  • fold through crème fraiche, greek yoghurt, custard, cream
  • serve as drizzle with chocolate, walnut or apple cakes, or crepes!

How to Buy

Retail Outlets

North Island

Nosh, Auckland, Tauranga, Matakana
Ripe Deli, Auckland
Mt Eden Deli, Auckland
Moore Wilson, Wellington & Masterton
Main St Deli, Greytown
The Wine Merchants, Martinborough
Mediterranean Food Warehouse, Lower Hutt
On Trays, Petone

South Island

BV Gourmet, Blenheim

Outlets are increasing monthly, if you want Cocodeli stocked locally please let us know your nearest specialty store and we will make contact.

Retail Direct

Minimum order is six bottles
Postage $5.00 within New Zealand
Enquire via email

Flavoured sugars, raw cacao butter, raw cacao, raw hot chocolate, raw nibs are also available on request.

Wholesale Enquiries

Enquire via email


Glenys Almao
Greytown, Wairarapa New Zealand
021 781 470


Lamb Fillets with Quinoa Salad

1 cup quinoa, rinsed
Italian parsley, chopped
spring onion, chopped
cherry tomatoes, halved
diced cooked beetroot
diced seeded cucumber

Bring 2 cups water to boil. Add quinoa, cover and simmer over low heat until all water is absorbed. Uncover and leave to stand until cool.

In medium bowl, toss the quinoa with parsley, beetroot, cucumber, spring onion and tomatoes. Add sea salt and freshly ground pepper, 2 Tbsp. Olive oil and 3Tbs Vanilla & Lime drizzle.  Place portion of salad onto plates.

Remove silver skin off lamb fillets allowing 2-3 fillets per person. Heat pan, add oil and cook lamb fillets until medium rare . Season and serve with a small jug of Vanilla and Lime drizzle

Fresh Salmon Fillet with Fennel & Orange Salad

2 fennel bulbs, thinly sliced
2 oranges, segmented without pith
1 red onion, thinly sliced
fennel sprigs
2 pieces fresh salmon
Ginger & Orange drizzle

Heat pan, add small amount of Canola or Coconut oil. Add sliced fennel, cook gently until soft. Add orange segments. Drizzle with Ginger and Orange.

Place this into centre of serving bowls. Add slices of red onion.

Heat pan. Add oil, when heated place salmon fillets, flesh side down into pan and cook gently. When almost cooked, turn the fillet over and cook gently.

Place cooked fillet on the salad. Drizzle ginger and orange over the salmon and garnish with fennel sprigs.

Apple and Rhubarb Cinnamon Tart

4 cups sliced rhubarb
2 cups peeled, sliced apples
½-3/4 cup Spiced Cinnamon drizzle

Place fruit in pan, add drizzle and cook gently until soft. Set aside.

Pastry for tart bases may be homemade or store bought.

Roll out pastry to fit small tart tins or 1 large tin. Prick pastry very well or bake blind. Bake at 180˚ until cooked. Spoon fruit into tart shells. If you wish these may be heated before serving. Serve with greek yoghurt which has been flavoured with the Spiced Cinnamon drizzle.

Ginger and Lime Mojito

For 2 glasses-

125 ml white rum
2 cups ice cubes
½ cup Ginger and Lime drizzle
chilled soda
lime wedges
fresh mint leaves

Divide rum, drizzle, mint and ice between the 2 glasses. Top with soda. Add lime wedges.