Note Coconut palm sugar, also known as coconut sugar, comes from the sweet watery sap of the flower buds of the coconut palm. As a cottage-industry product, it varies from batch to batch and is often blended with other sugars. It's most commonly available in Australia in cylinder form, with a soft, grateable texture. Canned coconut cream is suitable for this recipe. We used the Kara brand.
This recipe calls for coconut liquid, which is the liquid from a young coconut, not to be confused with coconut milk or coconut cream. Young coconuts are usually sold with the green shell removed and the white fibrous husk cut away; they're available from Asian grocers and some supermarkets. You'll need about 3 young coconuts for this recipe. The coconut sugar lends a mellow sweetness to the caramel.
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