DESCRIPTION

Coconut is the main ingredient in the majority of cuisines of inhabitants of coastal regions in India. Coconuts are used in various forms starting from grated fresh coconut, fresh coconut milk, and desiccated coconut as an ingredient in cooking. Cold pressed coconut oil is the traditional cooking medium and Coconut toddy and feni made from fermented coconut sap are also commonly used as part of many traditional food delicacies. A lot of us might have not heard about coconut Sugar. But it is widely used in Kerala to Goa, the Malabar, and Konkan coastal belts. It is quite distinct in its color, flavor, aroma, and shape and is made from traditionally tapped coconut sap.

HOW IS COCONUT SUGAR MADE?

Coconut sugar is also called as coconut jaggery, and coconut palm sugar. It is prepared by continuously boiling strained unfermented traditionally tapped coconut sap and transferring it into suitable moulds. The semisolid jaggery solidifies gradually by the cooling effect of the atmosphere into a crystallized hard substance. The recovery of jaggery from sap is approximately 15%. The coconut jaggery powder is made by crystallizing the coconut jaggery. Coconut jaggery is considered a healthy alternative to cane sugar owing to various health benefits attributed to it. Coconut sugar tastes much sweeter than other forms of suagr.

STEP BY STEP PROCESS OF MAKING COCONUT SUGAR / COCONUT JAGGERY POWDER?

• The farmer cuts the coconut inflorescence and places specifically designed chilling containers to collect the sap to avoid fermentation. The sap is collected on a regular basis, filtered, and preserved under chilled conditions till processed.
• The sap is boiled on low flame with constant stirring so as to concentrate and formation of jaggery. The sap is removed from the flame once it turns into a brown liquid with a sticky consistency. This is done carefully by trained operators to get the best flavor and aroma to the product.
• The Jaggery is either poured into moulds or further dried to get the Jaggery powder.
• The jaggery is continued to be stirred and heated on low flame till the powdered jaggery is obtained and it may take up to 6 hours of stirring to go from sap to Granulated Sugar powder.
• After drying, the Coconut Palm Jaggery Powder is packed and sealed.
• The entire process of collection and handling is done under expert supervision and under hygienic conditions. 
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Apart from using coconut jaggery in traditional sweet dishes, it can also be a great and healthy choice of sweetener in tea and coffee.