Coconut Nectar

Coconut Nectar

Coconut nectar, also called coconut palm sugar syrup, is a syrup made by boiling down the sap tapped from the flower buds of the coconut palm. Coconut sugar is the same sap boiled further until it crystallizes into granules; nectar is stopped while still syrupy.

The coconut palm is native to tropical Asia, and coconut nectar has long been produced in Indonesia, the Philippines, and other parts of Southeast Asia, where skilled tappers extract the sap and boil it down until it thickens into syrup.

It is used as a substitute for honey, maple syrup, or agave nectar in baking, sauces, marinades, dressings, and sweetened drinks. It has a lower glycemic index than table sugar, though it is still a sugar and should be used accordingly.

Its flavor is a subtle, caramel-like sweetness with hints of maple and vanilla, milder than refined white sugar. It pairs well with cinnamon, ginger, vanilla, citrus, and toasted coconut.