It is quickly gaining popularity in the progressive global health community as an alternative to agave syrup. Companies are now selling it into the natural food markets in India, so it is becoming easier to get high quality aren sugar (Arenga pinnata) or coconut palm sugar (Cocos nucifera).
The taste of pure coconut palm sugar resembles that of brown sugar, yet with more rounded caramel and butterscotch notes, without the metallic ending flavor that brown sugarhas. It has a rich flavor. For cooking purposes, it has a very low melt temperature and an extremely high burn temperature. This makes it a suitable sweetener for confectioners.
There has been a rapid increase in popularity with progressive manufactures in the United States who make products for the health conscious consumer. Because diabetes is becoming a global epidemic, consumers are becoming very aware of their sugar intake, in what form their sugar comes in and where it comes from. Coconut palm sugar, because of its low glycemic qualities and high nutrient profile, is gaining in popularity for a wide array of uses to cater to the sugar conscious consumer.
Companies are using coconut palm sugar in cookies, baked goods, protein powders, energy bar, beverages or anywhere cane sugaris used.
Palm sugar is often used to sweeten savory food to balance out the salty flavor of fish. Its primary use in Thai cuisine is in sweets and desserts, and somewhat less often in curries and sauces.” Wikipedia.com
