Palm sugar is a popular sweetener in Southeast Asian cuisine, known for its rich, caramel-like flavor and subtle earthiness. It’s often used in curries, sauces, desserts, and beverages. However, if you don’t have palm sugar on hand or are looking for a more accessible alternative, there are several substitutes that can deliver a similar taste and texture. Here are the top 5 best substitutes for palm sugar:

1. Brown Sugar

Why it works: Brown sugar is the most common substitute for palm sugar. It contains molasses, which gives it a similar color and depth of flavor. Best used in: Baking, sauces, marinades, and stir-fries. Substitution ratio: Use a 1:1 ratio—1 cup of brown sugar for every 1 cup of palm sugar. Tip: Dark brown sugar is closer in flavor to palm sugar than light brown sugar.

2. Coconut Sugar

Why it works: Coconut sugar is made from the sap of the coconut palm tree, much like palm sugar. It has a similar caramel taste and granular texture, making it an ideal substitute. Best used in: Most recipes that call for palm sugar, including desserts, sauces, and drinks. Substitution ratio: 1:1 ratio. Tip: Coconut sugar is also considered a low-glycemic sweetener, making it a healthier option for some.

3. Maple Syrup or Honey

Why it works: Both maple syrup and honey offer natural sweetness with complex flavors. While they are in liquid form, they can still be used effectively in certain recipes. Best used in: Dressings, glazes, beverages, and moist baked goods. Substitution ratio: Use about ¾ cup of syrup or honey for every 1 cup of palm sugar. Reduce other liquid ingredients slightly to balance moisture. Tip: Choose pure maple syrup or raw honey for the best flavor match.

4. White Sugar + Molasses

Why it works: This homemade mix mimics the taste and texture of palm sugar by combining the neutral sweetness of white sugar with the richness of molasses. Best used in: Baking, cookies, cakes, and sauces. Substitution ratio: Combine 1 cup of white sugar with 1–2 tablespoons of molasses to replace 1 cup of palm sugar. Tip: Adjust the molasses amount depending on how deep you want the flavor.

5. Jaggery

Why it works: Jaggery is an unrefined sugar commonly used in Indian and Southeast Asian cuisine. It shares a similar taste profile with palm sugar and is often used interchangeably in traditional recipes. Best used in: Curries, sweets, and traditional dishes. Substitution ratio: 1:1 ratio. Tip: Jaggery is often sold in blocks—grate or chop it before measuring.