Everything you need to know about coconut sugar

Coconut sugar is delightfully delicious. Wonderfully sweet but with a lower glycaemic index than traditional refined white sugar, it’s a hit when you just want a nudge of sweetness but want to make a sensible choice, especially if you choose organic coconut sugar.

Here we look at how coconut sugar is produced so that you can see how natural it is, and then whet your appetite with some suggested uses and recipes.

How is coconut sugar made?

If your mind is doing mental gymnastics wondering how on earth sugar is extracted from those milky kernels of yumminess, then stop right there! Coconut sugar doesn’t actually come from the coconut kernel itself; instead it comes from the sap of the coconut palm tree.

The sap of the coconut palm is released right at the top of the palm. The coconut’s flower looks like several bushy stems. To collect the sap, the stems (or florescence) are partially cut and then bent, by hand by very agile climbers (AKA coconut tappers), into collecting vessels. The sap, which looks like a milky runny liquid (so banish any preconceived maple syrupy thoughts from your mind) then drips into the collection vessel. The agile climber scales the tree again daily to collect the sap. Collecting coconut sap really does have a remarkable story.

Collecting the sap isn’t harmful to the tree, but whilst sap is being collected, coconuts aren’t produced. In certain areas, for example in communities, this is a good thing. Falling coconuts are considered so dangerous by many that the Indian government even ordered them all removed from the grounds of the Ghandi Museum in Mumbai for fear of them landing on President Obama’s head!

So, back to our sap. Farmers take the sap they have collected and use this to make coconut sugar. The sap has some plain old water added to it and then it is gradually boiled into syrup. At the right point, the syrup is removed from the heat, allowed to crystallise and dry, and bam, you’ve got yourself some gorgeous caramel coloured and flavoured coconut sugar.

As you can see, it’s a very simple process, and completely natural. No nasties are added along the way. It is a truly unrefined sugar.

Coconut sugar goodness

Because coconut sugar is unrefined, and undergoes very little processing, it manages to retain some of the goodness of coconut sap, including various micro minerals, vitamins, fibre and antioxidants. It also has a lower glycaemic index (GI) rating than refined white sugar, so it’s less likely to cause nasty sugar spikes. Obviously it’s still sugar, so you don’t want to be eating tonnes of this stuff to get high levels of these goodies, but if you’re going to be eating sugar anyway, isn’t it better to be eating stuff that is nutritionally better?

Coconut sugar has a beautiful rich caramel taste and can be used in place of refined sugar, or any other sugar on a 1:1 basis. That means it’s really easy to switch in. Indeed, with its subtle but warm flavour, we find that it can actually amplify the flavours in some recipes, and elevate the overall effect.

How to use coconut sugar

There’s nothing to stop you using coconut sugar in any way you please, from stirring it into your latte to sprinkling it on your porridge, but we’ve found that it works particularly well in these recipes. Here are a selection of recipes using coconut sugar from ourselves and others to showcase just how amazing it is:

1.    Sticky Coconut Caramel Date Puddings

With the winter months upon us, Sunday afternoons are made for sweet sticky puddings in front of the fire. This recipe shows how using coconut sugar helps to bring out the aromas of warming spices, and results in a delicious comforting pud.

2.    Coconut Soup with Bok Choi

This glorious recipe is nourishing, satisfying and comforting, perfect for a weeknight supper when you dash in from the cold. Switch in the aminos mentioned for our Teriyaki coconut aminos and you’ll be writing your letter of thanks in no time.

3.    Double Chocolate Coconut Sugar Biscuits

Frankly sometimes nothing will fix a problem quite like a chocolate biscuit. Enjoy a nibble or two with a cuppa and discover how easy it is to make everything right with the world once more.

4.    Coconut Chai Latte

Ok, so this blissful recipe for coconut chai latte from Roti n’ Rice doesn’t actually call for coconut sugar in the main recipe. However, stir a teaspoon into your cup and we promise that the wonderful tastes of the star anise, cinnamon, cloves and cardamom will become even more magical.

5.    Double Chocolate Banana Loaf

Let’s face it, you’re going to need a slice of cake to go with your cup of chai and the perfect recipe is our one for a simple double chocolate banana loaf using coconut sugar. Moist, rich and eminently comforting, you’ll struggle to share!

6.    Rum-Kissed Coconut Granola

A real favourite of ours is Rum-Kissed Coconut Granola from The Bojon Gourmet. Yes, it is as wonderful as it sounds. Using the coconut sugar to sweeten the granola lends a nutty caramelised taste that really is hard to beat. Enjoy with berries and a dollop of coconut cream.

7.    Healthier Rice Krispie Cakes

Called Healthier Krackles, this Australian recipe enables you to treat the little people in your life with an old-school favourite without quite so much angst about sugar spikes and other nutritional nasties. Rather than using highly processed melted down chocolate, you simply use coconut sugar and cacao powder.

8.    Hot Cross Bun Scones

We don’t care if it’s not Easter! Leave the cross off if you must, but make these incredibly warming and gently spiced scones and you’ll be happy. They are gluten free and perfect with a cup of tea, or why not indulge in a CocoLatteLicious drink?

Order in your organic coconut sugar from The Coconut Company so that you know you’re getting the best-of-the-best unrefined stuff, and get in the kitchen!