Palm sugar or coconut sugar, which one should I choose? Differences you should know before choosing.

Among the natural sugars that have a unique aroma and mellow taste, palm sugar and coconut sugar are often mistaken for the same thing or are so similar that they are sometimes used interchangeably. But in fact, these two types of sugar have clearly different origins, production processes, and characteristics. This article will take you deep into the differences between palm sugar and coconut sugar so that you can choose the right one and understand the value of each type.

The difference between palm sugar and coconut sugar

Palm sugar, the sweet heritage of the palm tree

Palm sugar is made from “fresh sugar”, which is a sweet sap obtained by cutting off the male inflorescence or female inflorescence of the เล่น UFABET ผ่านมือถือ สะดวกทุกที่ ทุกเวลา palm tree (Borassus flabellifer), a large tree found in southern Thailand, especially in Phetchaburi Province, and can still be found in some areas of the central region.

• Source: Sugar palm
• Production process:
  • Palmyra cutting: Villagers will climb up to cut palmyra panicles (male flower parts) or palmyra stalks (female flower parts) to allow nectar to flow out.
  • Catching fresh sugar: Place a bamboo tube filled with a bamboo stick (or other container) to catch the sugar water that flows out.
  • Simmering: Bring the fresh sugar obtained to a simmer in a large lotus leaf pan on a wood stove over medium heat until the water evaporates and the sugar gradually thickens. This process requires a lot of expertise to prevent the sugar from burning and to ensure good quality.
• nature:
  • Color: Usually light brown to dark brown, fairly uniform.
  • Aroma and taste: It has a unique aroma similar to light caramel and a sweet and mellow taste, not too sweet or slightly sour and salty, depending on the simmering skill and the breed.
  • Product form: There are both liquid palm sugar (palm honey), palm sugar cubes (solid sugar), palm sugar granules, and palm sugar powder.

Coconut sugar, the sweet aroma from coconut blossoms

Coconut sugar is obtained from the “sweet water” or “coconut flower”, which is the second largest in the coconut palm (Cocos nucifera) and is an important economic plant widely grown in many provinces of Thailand.

• Source: Coconut tree
• Production process:
  • Coconut cutting: Villagers will climb up and cut off the tips of coconut flowers that have not yet bloomed.
  • Catching the syrup: Tie bamboo tubes to catch the syrup that flows out.
  • Simmering: Simmer the resulting syrup in a lotus leaf pan as well. However, coconut syrup generally takes less time to simmer than palm sugar and may not require the use of mai phayam as a preservative.
• nature:
  • Color: Usually golden brown to dark brown, slightly lighter than palm sugar.
  • Smell and taste: It has a unique aroma similar to caramel mixed with a light coconut scent. The taste is sweet and soft, and has a slightly more fragrant and creamy aroma than palm sugar.
  • Texture: Usually softer and has a finer texture than palm sugar.
  • Product form: There are both liquid coconut sugar, coconut sugar blocks, and coconut sugar granules.

Which one should you choose: palm sugar vs. coconut sugar to create the perfect taste?

• Palm sugar: intense aroma, deep deliciousness
  • Taste and smell: It will have a distinct, intense caramel aroma and the taste will be sweet, mellow, deep, sometimes with a slightly sour and salty taste, depending on the simmering.
  • Suitable for:
    • Traditional Thai desserts: those that require a unique aroma and complex flavors, such as Khanom Tan, Candied Palm Sugar, Khao Niew Kaew, and Sangkhaya.
    • Some types of coconut milk curry: that require a rich aroma and a well-rounded, dimensional taste
    • Desserts that require a distinctive scent: such as ice cream or certain beverages
• Coconut sugar: fragrant, soft, sweet and mellow
  • Taste and smell: It has a light coconut aroma and a softer caramel aroma. The taste is sweet, mellow, and not as strong as the palm tree.
  • Texture: The block type is softer and crumblier than palm sugar, making it easy to use.
  • Suitable for:
    • General Thai desserts: those that require a mild sweet aroma, such as various sweet desserts, caramelized bananas, and sago.
    • Savory dishes that use coconut milk: such as green curry, panang curry, massaman curry that require a well-rounded flavor but do not require the strong aroma of palm sugar.
    • Beverages and Bakery: For those who want a rich aroma and a sweet, smooth taste.
• summarize
  • If you want a strong aroma and deep flavor, choose palm sugar.
  • If you want a soft, fragrant aroma and a smooth taste, choose coconut sugar.

Both are natural sugars that are healthier than white sugar because they still contain some minerals and vitamins. But the most important thing is to consume them in moderation for your good health.