Coconut sugar is a subtle, unrefined sweetener with subtle caramel flavor notes. It is derived from the sap of the coconut palm's flower buds, has a light beige hue, and a texture reminiscent of light brown sugar.
Our coconut sugar is harvested in the lush tropics of Sri Lanka where the sap is gently extracted from the blossoms of the coconut palm. This sap is then heated, reducing it to the granular form we use in our kitchens. Unlike its distant cousin, cane sugar, coconut sugar retains a hint of the coconut's inherent earthiness, setting it apart with its unique caramel-like flavor.
Culinary adventurers appreciate that coconut sugar dissolves well and blends seamlessly into liquids, forming a smooth, uniform solution without leaving behind grit or undissolved particles. This characteristic is particularly valuable in cooking and baking where a consistent texture and even distribution of sweetness are desired. For instance, when added to hot beverages like coffee or tea, or mixed into batters and sauces, coconut sugar integrates well, enhancing the dish without altering its desired consistency. Its subtle sweetness enhances everything from baked goods to savory sauces, without overpowering. When introducing coconut sugar to your pantry, consider gently toasting it to deepen its flavor or use it raw to maintain its natural subtleties.
Historically, coconut sugar has been a favorite in Southeast Asian cuisine, but its appeal has spread globally.
Coconut sugar is a natural, unrefined sweetener that extracted from coconut palm sap, which is the
sugary circulating fluid of the coconut plant. This carries a subtle hint of caramel undertone.
