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Two Brothers Coconut Sugar | 300g

Two Brothers Coconut Sugar | 300g

£7.99 GBP
£7.99 GBP
Sale Sold out

example Single ingredient coconut blossom sap

example Unrefined, no additives or chemicals

example Natural caramel flavour no coconut taste

example Direct 1:1 swap for refined sugar

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Product Highlights

Coconut Sap Sugar is made from one thing: the sap of coconut flower blossoms. Farmers make a gentle cut into the blossom to draw the sweet sap, known as neera, which is then slowly heated until the water evaporates and golden granules are left behind. Nothing is added, and nothing is stripped out.

The result is a soft caramel note with a warm, rounded sweetness — closer to a light muscovado than to white sugar, without a coconut taste. It dissolves readily in hot drinks and behaves like regular sugar in baking.

  • Single ingredient: 100% coconut blossom sap
  • Unrefined and minimally processed, with no additives, colours or anti-caking agents
  • Swap 1:1 for white or brown sugar in most recipes
  • Sourced from farming communities Two Brothers India Farms works with directly

Ingredients: Coconut blossom sap (100%).

How to use: Use in place of white or brown sugar in tea, coffee, porridge and smoothies, or in baking — cakes, cookies, granola and traybakes. Start with a 1:1 swap and adjust to taste. It gives baked goods a slightly deeper colour and a caramel finish.

Storage: Store in a cool, dry place away from direct sunlight. Reseal after opening or transfer to an airtight container. Contains an oxygen absorber sachet — do not eat.

Net weight: 300g. Best before: see pack.

Frequently Asked Questions

Does it taste of coconut?

No. It comes from the sap of the coconut flower rather than the fruit, so there is no coconut flavour at all. What you get is a soft caramel note — closer to a light muscovado than to white sugar.

How is it made?

Farmers cut into the coconut blossom to draw out the sweet sap, which is then slowly heated until the water evaporates and golden granules are left. Nothing is added and nothing is taken out, so the one ingredient is the sap itself.

Can I swap it straight for regular sugar?

Yes, one for one in most recipes. It dissolves readily in hot drinks and behaves much like regular sugar in baking, though it gives a slightly deeper colour and a caramel finish to the finished bake.

What does it work best in?

Anywhere the caramel note is welcome — tea and coffee, porridge, granola, cookies, traybakes and spiced cakes. It is less suited to a delicate sponge or meringue, where the colour and flavour would come through more than you want.

What is the sachet in the bag?

An oxygen absorber, included to keep the granules dry and free-flowing. It is not edible and should be taken out and thrown away once you open the pack. The sugar itself keeps well in a sealed, airtight container.