What is Coconut Sugar?
It is a sugar made from the sap of coconut flowers. It is boiled down and then made into a granulated form, sometimes called coconut crystals, or into a syrup which is often called coconut nectar.
Don’t confuse coconut sugar with palm sugar because they are different. Look for coconut sugar made from the coconut sap from coconut trees. The largest producer of coconuts is the Philippines.
How does it Taste?
It’s delicious, in the opinion of this writer. It has a less intense sweetness compared to traditional table sugar. It is almost like a cross between brown sugar and molasses. It does not have any coconut flavor.
Coconut Sugar is low on the glycemic index and is considered diabetic safe. It is emerging as an excellent alternative to agave nectar, which varies in quality (and glycemic index rating) greatly depending on the manufacturer. And unlike stevia, it tastes really good!
Coconut sugar has a GI (glycemic index rating) of 35, which is low. It’s also loaded with minerals, 17 amino acids, and contains vitamin C and B vitamin. According to Wikipedia “Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc, and iron. In addition to this it contains Vitamin B1, B2, B3, and B6. When compared to brown sugar, coconut sugar has 36 times the iron, four times the magnesium, and over 10 times the amount of zinc”
Using Coconut Sugar
Baking with coconut sugar is easy. Just substitute in for regular sugar or brown sugar, although you may have to increase the amount of coconut sugar, since it is not as intensely sweet are traditional table sugar.
For baking it is much better than agave nectar because agave nectar burns easily, so baking with agave is tricky.
Coconut Sugar as a Substitute for Table Sugar in Most Everything.
Yes, it works great in most everything. Use it in coffee, on oatmeal, in homemade ice cream, and so on. Personally, I don’t like it in tea and prefer agave nectar in teas, but in most everything else, the coconut sugar is just great.