Delectable cup for cup replacement for cane or brown sugar. Sweet, with a hint of caramel or honey flavor.
Naturally low glycemic, compared to sugar, you can also enjoy the naturally occurring inulin and the high mineral content rich in potassium, magnesium, zinc, and iron as well as B vitamins.
CocoSweet coconut sugar is a natural whole food sweetener.
Organic Coconut Palm Sugar (Cocos Nucifera)
How Do I Use It?
Use it anywhere you use brown sugar or cane sugar, especially where coconut sugar’s natural hint of caramel flavor may be beneficial. CocoSweet coconut sugar will brown and carmelize in your recipes, just like sugar.
CocoSweet coconut sugar is a convenient cup for cup replacement for brown sugar and cane sugar in recipes.
What Is It Made Of?
Coconut palm sugar has been used as natural sweetener for thousands of years in South and South-East Asian regions where coconut palm is abundant. Tapping coconut palm trees for its sap can be done without killing the tree, or preventing the growth of new coconuts. Modern methods include selective tapping of blossoms and active management to ensure it remains a sustainable crop.
How Is It Made?
CocoSweet coconut palm sugar starts with harvesting or “tapping” the blossoms of a coconut tree. A small cut is made in the blossoms, allowing the sap to flow, similar to the process of harvesting maple syrup. The sap is collected, transfered to large woks and placed over moderate heat to evaporate the moisture. As the water evaporates, it transforms into a deliciously thick syrup-like substance known as a “toddy.” From this form, it is further reduced to the usable crystals found in CocoSweet. The result is a golden sweetener, as sweet as brown and cane sugar, with a slight hint of caramel.
Health and Dietary Information:
Coconut palm sugar has a relatively low glycemic index of 35, compared to table sugar (sucrose) which is 65. Unlike sugar, coconut palm sugar contains inulin, a naturally occurring, indigestible carbohydrate considered a prebiotic. Prebiotics are fermented in the intestines, and become food for beneficial bacteria, supporting healthy gut flora. But recent studies have found that inulin, and other fermentable carbs may also improve insulin sensitivity.