Coconut blossom sugar

also: coconut sugar, palm sugar

Description:
Coconut sugar is obtained from the flower sap of the coconut palm. The pure flower juice is also enjoyed as a beverage (Nira, Toddy, Maprau) in the countries of origin. When the liquid is reduced in large woks, the sugar slowly caramelizes and acquires its characteristic aroma and appearance.

Coconut blossom sugar is rather discreetly sweet, somewhat spicy and has a slight caramel note. It can basically be used to sweeten all foods and beverages, but is especially suited for Asian dishes, which often call for palm sugar.

Usage:
Use coconut blossom sugar according to taste. While the sugar is free flowing, it also tends to form lumps and should be stored in a dry place.

Aroma/Taste:
Slightly sweet, caramel

Harmonizes with:
Ginger, kaffir lime leaves, lemongrass.

Origin:
Indonesia