Fresh palm sugar has a soft texture and tastes rather mildly sweet!
Our palm sugar comes from Phetchaburi, Thailand.
Its juice is extracted from the inflorescences of coconut palms, which is then dried by heating.
After 5 hours, the palm syrup has finally thickened. Then it is places in a large container and beaten until the crystallisation begins.
It can then be used to make coconut blossom sugar (Nam Tan Maprao or palm sugar). A palm tree can provide up to two litres of nectar a day - enough for a 500-gram pack of coconut blossom sugar.