Coconut sugar the state of Malacca, Malaysia. It is usually derived from coconut palms, but sometimes from other palms. It is used in savory dishes, but mainly in local desserts and cakes of the Southeast Asian region. Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. The flavor and sweetness is usually similar to table sugar or brown sugar. However, since coconut sugar is not highly processed, the color, sweetness and flavor can vary depending on the coconut species used, season when it was harvested, where it was harvested and/or the way the "sap" or
Brown sugar involved is too small to matter. More importantly, adding dark brown sugar or molasses will impart a stronger flavor, with more of a suggestion of caramel. Brown sugar that has hardened can be made soft again by adding a new source of moisture for the molasses, or by heating and remelting the molasses. Storing brown sugar in a freezer will prevent moisture from escaping and molasses from crystallizing, allowing for a much longer shelf life. One hundred grams of brown sugar contains 377 Calories (nutrition table), as opposed to 387 Calories in white sugar (link to nutrition table). However, brown