Coconut sugar comes from the buds of coconut tree flowers. Coconut sugar is obtained by 2-step process which involves a cut that is made on the coconut palm flower where the liquid sap is collected into containers, and then this sap is placed under heat till the water has evaporated. It is golden brown in color. It is used in Indonesian cuisine. Coconut sugar is primarily produced in Southeast Asia—specifically Indonesia, Thailand and the Philippines where it is used to create desserts like the tapioca-like pudding. Coconut sugar should not be confused with palm sugar, as both are different from each other, keeping in mind that they come from different trees.
Excess consumption of Coconut sugar can cause problems for diabetic patients, due to the high level of fructose found in it.(4)
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