Coconut Sugar (Homemade from Coconut Sap – Simplified)

Name: Coconut Sugar (Homemade from Coconut Sap – Simplified)
Ingredients: 2–3 liters (yields ≈300–500 g sugar) Fresh coconut palm sap (toddy/nira)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesCoconutSugarFromScratchCoconutSapNaturalLowGIHomemade

Coconut Sugar (Homemade from Coconut Sap – Simplified)

Nutrition (per serving)

380Calories

1 gProtein

96 gCarbs

0 gFat

90 gSugar

40 mgSalt

Ingredients

2–3 liters (yields ≈300–500 g sugar) Fresh coconut palm sap (toddy/nira)

Method

Note: Real coconut sugar requires fresh daily sap from coconut palm flower stalks (toddy tapping) — this is labor-intensive and usually done by farmers.
Collect fresh coconut sap (nira) early morning (sap must be fresh; ferments quickly).
Filter sap through fine cloth to remove debris.
Pour filtered sap into wide shallow pot → bring to gentle boil over medium heat.
Simmer uncovered 4–8 hours, stirring occasionally → reduce volume by 80–90% → mixture thickens to dark syrup (watch closely to prevent burning).
When syrup reaches hard-crack stage (150–155 °C) or forms brittle threads in cold water, remove from heat.
Pour hot syrup onto clean greased tray or marble surface → let cool slightly until pliable.
Stir vigorously with wooden spoon until sugar crystals form and mixture becomes granular (≈10–20 minutes).
Break cooled mass into pieces → grind in blender or food processor to fine powder.
Sieve to remove lumps → store in airtight container indefinitely.
Makes 300–500 g — dark, caramel-flavored coconut sugar from fresh sap (very labor-intensive).