While both come from palm trees, palm sugar and coconut sugar are made from different types of palms and have subtle differences in taste and texture. Coconut sugar is derived from coconut palm sap, while palm sugar generally comes from date or sugar palms. Palm sugar has a slightly more caramelized flavor and is sometimes softer in texture.

Yes! Palm sugar can be used as a one-to-one substitute for white or brown sugar in most recipes. Its caramel flavor adds a unique depth to baked goods, tikkas, sauces, and marinades.

Palm sugar pairs well with many Indian dishes. You can add it to curries, sweeten beverages, and enhance traditional sweets like laddoos or kheer with a rich, caramel flavor.

Clumping can happen due to its natural moisture content. It’s perfectly normal and can be easily broken apart. Storing it in an airtight container in a cool, dry place will help prevent clumping.

Absolutely! Palm sugar dissolves well in hot beverages like chai, coffee, and herbal teas, adding a gentle sweetness with a hint of caramel. It’s also great in smoothies and traditional drinks like nimbu pani for a unique flavor twist.