Coconut Palm Sugar 250g

I was skeptical it would dissolve properly in iced tea, but it melts surprisingly fast and doesn’t leave grit at the bottom. The caramel-like sweetness is deeper than regular sugar, so I actually use a bit less. It’s become my go-to for baking where a lower melt temperature helps keep cookies chewy.

I swapped my usual white sugar for this in my morning coffee and the butterscotch note actually comes through without being overpowering. It dissolves fast enough for a hot drink and my cookies came out with a deeper, almost caramel-like sweetness. The 250g bag has lasted me over two weeks with dail

The burn temperature on this stuff is a game-changer for my caramel sauce—it melts down smooth without scorching, and that butterscotch note comes through exactly as promised. I've swapped it into my morning coffee and banana bread, and both turned out better than with regular sugar.