Coconut treacle also known as coconut syrup or coconut nectar, is a sweet syrup or liquid extracted from the sap of coconut palm trees. It is a traditional sweetener used in various culinary applications, especially in Southeast Asian and South Asian cuisines. Here's how coconut treacle is typically made:
Harvesting: The process begins by tapping the flower buds or the flower spathe of the coconut palm tree. This is usually done by making a shallow incision in the flower bud or spathe.
Collecting Sap: The sap, known as "toddy" or "neera," starts to flow from the incision and is collected in containers like pots or bamboo tubes. The sap is usually collected in the morning when it is freshest.
Processing: To turn the sap into coconut treacle, it is typically heated and reduced to concentrate the sugars and thicken it. The heating process can vary, but it is often done over an open flame or in large vats.
Cooling and Bottling: Once the sap has been sufficiently thickened and transformed into a syrup-like consistency, it is allowed to cool and then bottled for use.
Coconut treacle has a unique flavour profile that combines the sweetness of sugar with subtle coconut notes and honey, making it a popular ingredient in desserts, sauces, and marinades. It is used in a wide range of dishes, such as curries, sweets, rice dishes, and beverages. SOUL uses coconut treacle in cinnamon bun and French toast.