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Coconut sugar, also called coconut palm sugar, is an unrefined brown sweetener made by boiling down the sweet sap that flows from the cut flower buds (inflorescences) of the coconut palm (Cocos nucifera). Tapped as a pale "toddy" or "neera," the sap is reduced over heat into a thick syrup and then crystallised into a coarse, sandy brown sugar with a warm caramel-butterscotch flavour faintly reminiscent of brown sugar or muscovado.