Coconut Sugar

Coconut sugar, also called palm sugar or coco sugar, is a granulated sweetener made by boiling down the sap of the coconut palm (Cocos nucifera) until it crystallizes. It is the same sap used for coconut nectar, which is stopped while still a syrup rather than boiled to a solid.

Coconut sugar originates in Southeast Asia, particularly Indonesia, the Philippines, and Thailand, where coconut sap has been tapped and boiled down as a sweetener for centuries.

It is used as a substitute for refined white sugar in baking, desserts, and savory dishes and marinades. In Southeast Asian cuisines it adds depth to curries and stir-fries and to traditional desserts, and it has spread to baking and beverages elsewhere.

Its flavor is caramel- or molasses-like, with subtle nutty or earthy undertones. It pairs well with nuts and nut butters; spices like cinnamon, ginger, and cardamom; tropical fruits; dairy products like yogurt and cream; and chocolate.