The most common types of sugar are beet, cane, and palm. However, throughout Southeast Asia – particularly Indonesia, Thailand, and the Philippines – coconuts have been used as a source for sugar. The sugar is a deep brown color as it is sourced from the dark sap of the coconut tree and flowers, and not the white coconut flesh.
Coconut sugar is by and far one of the healthiest sugars available. It has a lower glycemic index than other sugars. It also boasts a high mineral content with surprising levels of magnesium, zinc, potassium, and B-vitamins.
Coconut sugar can be used as a direct 1-to-1 substitute for white sugar in all recipes. However, the sugar’s brown color will darken the dish considerably.
|Ingredients||Coconut sap sugar.|
|Basic Preparation||Ready to add to any recipe as directed, as no preparation is required.|
|Recommended Applications||This product can be used as a substitute for sugar in most recipes.|
|Cuisine||Brazilian, Caribbean, Indian, Indonesian, Malaysian, Vietnamese|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||Indonesia|
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