Coconut Sugar
Nariyal Cheeni
Drawn from the flower-sap of coconut palms in Tamil Nadu's Pollachi and Anaimalai belt at the foot of the Western Ghats, our coconut sugar is simply reduced over low heat until it crystallises. The result is an unrefined, golden-brown sugar with deep caramel and butterscotch notes and a low glycaemic profile. Spoon it one-for-one in place of cane sugar in bakes, coffee, dressings and warm drinks.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India
- Pollachi-Anaimalai, Tamil Nadu
- Fine granule, unrefined
- Low GI (~35)
- 100% coconut sap · no cane blend
- 24 months ambient, sealed
Also known as · Coconut Palm Sugar · Coco Sap Sugar · Gula Kelapa
How to use it
One-to-one cane sugar swap in cakes, cookies and granola
Stirred into coffee, chai and warm drinks
Whisked into salad dressings and marinades for caramel depth
Sprinkled over porridge, yoghurt and fruit
Simmered into sauces, glazes and chutneys
Questions
- Is nariyal cheeni the same as coconut sugar?
- Yes. Nariyal cheeni is the Indian name for coconut sugar, also sold as coconut palm sugar. It is made from the reduced sap of the coconut flower, not from the coconut flesh, and not from cane.
- Does coconut sugar taste of coconut?
- No, it does not taste of coconut. The sap caramelises during reduction, giving warm butterscotch and toffee notes closer to a soft brown sugar, which is why it suits both sweet bakes and savoury glazes.
- Is it really lower GI than regular sugar?
- Coconut sugar carries a glycaemic index of around 35, lower than white cane sugar at roughly 60-65, because it is digested more slowly. It remains a sugar, so it is best used mindfully rather than treated as a free sweetener.
