Palm sugar is the boiled down and crystalized sucrose-rich sap of various species of palm including the date palm, coconut palm, nipa palm and sugar palm, with most production from the latter two. (Currently trendy "coconut" sugar is for all intents and purposes an identical product.) Like raw cane sugars such as panela/panocha (called piloncillo in Mexico) and jaggery (which can be made either from palm or cane sap) palm sugar has a much more complex and less cloying sweetness than refined sugar. Used in sweets of course, but also in savoury dishes, particularly in Thailand.