Organic coconut sugar from Iswari. Sap is tapped from the cut flower stems of the coconut palm, then simmered down until it crystallises — that is the entire process. Nothing is refined out and nothing is added.
What it tastes like
Butterscotch, caramel and a little molasses. It does not taste of coconut. If you like soft brown sugar, this is a richer, slightly drier version of it, and it is a straight one-for-one swap in almost any recipe.
An honest note
Coconut sugar is commonly sold by quoting the authorised claim that iron contributes to the normal formation of red blood cells. You will not find it here. Coconut sugar does contain traces of minerals that refined cane sugar has lost — but you would have to eat an implausible quantity of sugar to get a meaningful amount of iron from it, and building a nutrition claim on that is not honest even when the wording is technically permitted.
So: coconut sugar is sugar. Nutritionally it sits alongside every other sugar and it counts the same in your day. Buy it because it tastes better than white sugar in the things you put it in, and because it is unrefined — not because it is good for you.
On sustainability
The case is reasonable rather than miraculous. A coconut palm tapped for sap yields sugar year after year without being felled, and coconut palms are long-lived perennials on established smallholdings. But a palm cannot be tapped heavily for sap and cropped hard for nuts at the same time, so it is a trade-off rather than a free gain.
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