 From this form, it may or may not be further reduced to crystal, block or soft paste form.The brown colour which develops as the sap is reduced is mostly due to caramelization.Coconut sugar is widely used in Sri Lanka as an unrefined syrup or as jaggery, referred to as "pol hakuru"(පොල් හකුරු), though the jaggery made from the Kithul palm is preferred.