Coconut Palm Sugar 16 oz
Palm Sugar can be used as a direct replacement for cane sugar.
The tropical climate and mineral-rich island soils of Indonesia produce the beautiful coconut flowers that become our Ojio Coconut Palm Sugar. Sweet nectar is collected from the flowers, heated into a thick buttery paste, then gently dried and finely ground into small crystals by hand.
Syrup | Brown Sugar | Date
Coconuts grow best in tropical environments with sandy, nutrient rich soils, plenty of rain and lots of sun. Coconut trees start producing fruit after growing anywhere from six to ten years, hitting peak production between 15-20 years old and reach up to 30 meters (98 feet!) tall.
As a coconut matures, its outside turns from bright green to yellow while the milk inside starts forming thick, flavorful and nutrient rich meat. Our producers know precisely when to start harvesting, cutting down each coconut with a long hooked blade attached to an extremely long piece of bamboo. After each tree has been picked all the fruit is gathered and sent to be husked and shaved.
After enough sap is collected it is heated to remove water and concentrate flavor. The sap is cooked over moderate heat in large pans. As the sap is cooked it starts to thicken, turning from liquid to syrup as the moisture is removed. The syrup is then further reduced, gently dried and ground by hand into small crystals.
Indonesia is situated between the Indian and Pacific oceans and spreads over 13 thousand islands. The climate is tropical with more rain (up to 240 inches a year) at higher elevations. Indonesia’s geographic location on the edges of tectonic plates makes it home to over 150 active volcanoes that enrich the land with volcanic soil.
|Amount per serving Calories||15|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 4g|
|Includes 0g Added Sugars||0%|
|Vitamin D 0IU||0%|
* Percent DV are based on a 2,000 calorie diet.