Coconut sugar is being touted as a healthier alternative to refined white sugar. Why? Because it has a comparatively low-GI, fewer carbohydrates, more minerals, and a taste that has made fans of many foodies.
What is coconut sugar?
Coconut sugar is the crystallised nectar of the coconut palm tree blossom, made by boiling the flower’s sap until it thickens and solidifies. It is mainly composed of sucrose (around 70%) followed by glucose and fructose. It has been used as a natural sweetener in South-East Asia for centuries, particularly in the Philippines and Indonesia, and is also known as coco sugar, coconut palm sugar or coco sap sugar.
The flavour and colour of coconut sugar can vary depending on the species used to make it and when it was harvested, but generally speaking it has a taste similar to brown sugar with hints of caramel.
Because coconut sugar is a form of palm sugar, some consumers think it’s the same as ‘palm sugar’ commonly sold in Asian supermarkets. This is not the case: there are several varieties of palms, and coconut palm is a specific type. Moreover, most products sold as ‘palm sugar’ are blended with other ingredients, including white cane sugar.
The low glycaemic index (GI) of coconut sugar is 35 (around half of white sugar) and has led some to claim that it’s a good sugar substitute for people with diabetes. It has a high mineral content compared to other sugars and is a rich source of potassium, magnesium, zinc and iron, as well as several of the B vitamins.
How to use coconut sugar
Use coconut sugar 1:1 in any way you would regular sugar, including in tea or coffee or baking and cooking.
