Made from the sap of a coconut palm tree, Gula Melaka is sometimes named Coconut Palm Sugar, which can be somewhat confusing. This is palm sugar, not coconut sugar. In Indian cooking it is often known as Jaggery, and in Thai it's referred to as Nam Tan Pip. Regardless, it's an unrefined sugar and has notes of caramelised toffee and coconut. Often used in south, and south-east asian dishes, use this wherever you need a hint of rich sweetness.