Produced from the sweet nectar of island coconut palms. Local farmers tap the palm flower spikes to release a treasured juice. Kettle-boiled over an open hearth fire, the nectar slowly thickens into a golden sugar unlike any other. Subtly sweet ~ much less sweet than cane sugar ~ with an almost haunting flavor of caramel and coconut. We love this stuff! Use in coffee or tea; instead of brown sugar in a favorite cookie recipe; mixed with sea salt and herbs to cure salmon; topping for creme caramel; mixed into vinaigrettes; or in Indian, Southeast Asian, or Mexican recipes.

Ingredients: Coconut palm sugar.