Coconut and Sweeteners
Coconut Sugar
Coconut flower sap, boiled down and granulated, with a caramel note white sugar has never had.
- Tapped from the coconut flower, not the fruit
- Boiled and dried, with nothing refined out of it
- Swaps one for one with brown sugar
- Caramel note that holds up through baking
- Free-flowing crystals rather than a hard block
Available to pre-orderSKU: CC-COC-SUG
Size: 500g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Granulated coconut sugar made by tapping the sap from the coconut flower, boiling it down and drying it to crystals. It is light brown, dissolves like soft brown sugar, and carries a mild caramel taste that survives baking. Not to be confused with palm jaggery, which is the same sap set into blocks.
A tapper climbs the palm, binds the flower spathe, cuts it, and hangs a pot underneath. Sap drips in overnight. That sap is the raw material for treacle, for jaggery and for this, and the only difference between the three is how far you boil it and what shape you let it set in.
Boiled to a syrup it is treacle. Poured into coconut shells and left to harden it is jaggery. Dried and broken into crystals it is the sugar in this pouch, which is the format that behaves most like something you already keep in a jar.
It is still sugar and we are not going to pretend otherwise. What it has over the white stuff is a caramel, slightly smoky background that makes a plain cup of tea taste like it was made by somebody who cared.
How to Use
- Stir into tea or coffee in place of brown sugar
- Use one for one in cakes and biscuits
- Sprinkle over curd or yoghurt
- Melt into a syrup for pancakes and hoppers
Cook with It
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Frequently Asked
From the flower, not the fruit. A tapper cuts the flower spathe and collects the sap that drips out, which is then boiled down and dried. No coconut flesh or coconut water is involved at any point, which is why it does not taste of coconut.
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