Coconut Sugar

Coconut flower sugar, also known as coconut palm sugar. It is a natural sweetener that is obtained from the sap, or nectar, of coconut palm flowers with a process very similar to that for the production of maple syrup. The sap is boiled in bamboo tubs until it takes on a syrup-like appearance and consistency. After a settling period in which part of the water contained in the emulsion evaporates, the syrup solidifies and is shaped into blocks. They are then grated to obtain crystals. No refining processes or other industrial processes or chemical components added. This is why it keeps its natural brown color and all the nutrients it is composed of intact. 

Often used as a replacement for granulated sugar, it has a lower glycemic index. It can be used for all preparations that involve traditional sugar, whether refined or raw, as it has a very similar sweetening power.

Compared to traditional sugar, it has a more intense and fruity taste, with an aftertaste reminiscent of caramel. It should not be confused with palm sugar, which is obtained from another plant.