Coconut Sugar

SweetenerAllergen: Tree-nutCaramelMolassesToastyNuttyButterscotch

Nutrition (per 100 g)

Calories: 375
Protein (g): 0
Fat (g): 0
Carbs (g): 94
Fiber (g): —
Sodium (mg): —

Primarily sucrose with some moisture and trace minerals compared to refined white sugar. Browns readily and contributes caramel-like depth in baked goods and sauces.

Storage

Room temp: up to 720 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Coconut sugar is a granulated sweetener made from the boiled and dehydrated sap of the coconut palm, forming light to medium brown crystals. It tastes caramel-like with toasty, molasses notes and a faint nuttiness; the crystals are slightly coarser and less soluble than white sugar. Common uses include sweetening beverages, baking, and making caramels or sauces; it is sold as loose granules or compact cakes.\n\nIt developed across Southeast Asia and is known as gula kelapa in Indonesia, featuring widely in Indonesian, Filipino, and Thai cuisines. Production involves tapping coconut inflorescences for sap and reducing it over heat before granulation or molding.