If you haven’t tried coconut palm sugar, you are in for a pleasant surprise.
That’s because coconut palm sugar tastes just as sweet as white and brown sugar but may be far better!
Not only is coconut palm sugar lower on the glycemic index compared to white and brown sugar, but you also get vitamin C and an important dose of minerals such as iron, calcium, and zinc. Coconut palm sugar is a natural sweetener that also has nutrition.
With coconut palm sugar, you can ‘have your cake and eat it, too.’
Let’s explore a few reasons why coconut palm sugar is such a wonderful alternative to traditional sugars.
Reasons Coconut Palm Sugar is Superior to White and Brown Sugar
Coconut palm sugar comes from the sap of coconut palm.
This liquid sap is collected by making an incision in the flower of the palm tree. Once enough of the sap is collected, it is heated until the water has evaporated.
After evaporation, the coconut palm sugar is in a granulated state, and the sugar particles from the coconut palm are much smaller than what is produced from raw cane sugar. In fact, coconut palm sugar has a rich brown appearance that looks like raw or dark brown sugar.
Here are 6 reasons why coconut palm sugar may be worth switching to:
- Lower Glycemic Index – Coconut sugar has an index of 35 compared to table sugar which has an index of 65.
- High in Nutrients – Coconut sugar contains Vitamin C and nitrogen, along with minerals like zinc, calcium, and iron.
- 75% Sucrose – Table sugar is 100% sucrose, while coconut is only about 75% sucrose.
- Extra Electrolytes – Electrolytes help the body to remain hydrated. The muscles, nerves, and heart need electrolytes to function efficiently. Compared to white sugar and brown sugar, coconut palm sugar has potassium, sodium, and magnesium that may support proper hydration.
- No Animal Extracts or By-Products – Bone char—often referred to as natural carbon—is widely used by the sugar industry as a decolorizing filter. This allows the sugar cane to achieve its desirable white color. Coconut palm sugar is not processed this way.
- Cooking and Baking – Coconut sugar is similar in texture and consistency to brown sugar. The primary difference is that coconut palm sugar may add a brown tint to your food. Additionally, the wait time may be a little longer for coconut palm sugar to melt completely.
Coconut palm sugar offers several benefits that make it a healthier sugar substitute.
Can I Substitute Palm Sugar for White or Brown Sugar?
In most recipes, coconut sugar can be swapped evenly for brown or white sugar.
Yes, coconut palm sugar can be a replacement for white or brown sugar in equal amounts. Because coconut palm sugar is dryer, it is important to add moisture to the recipe, usually in the form of water or butter.
For example, brown sugar contains moisture that makes the resulting recipe moister and richer in texture. You can account for the lack of moisture by adding a small amount of milk, water or butter, depending on the type of recipe you are making.
Additionally, coconut palm sugar is just as sweet as brown or white sugar, but know that you are getting some extra nutrients from the coconut palm sugar that you will not get from regular white or brown sugar.
Another difference is that the finished dish has a slightly darker appearance since coconut palm sugar is darker. In most cases, this will not matter, but if you are trying to keep a lighter color, coconut palm sugar may make it a little darker than you want.
How to Use Coconut Palm Sugar in Baking, Cooking, and More
Coconut palm sugar measures much the same as white or brown sugar.
It is much dryer and will take longer to melt into a liquid. The dryness may cause your cookies and cakes to be dryer. If you want a richer, fluffier texture, you need to add a little moisture to the recipe. Again, milk, water, or butter can be used depending on the desired consistency and texture.
Since it takes longer to melt all the way down, you must blend it until it has reached the consistency you want. This ensures no clumping and that all ingredients are evenly dispersed throughout the mixture. This will also give the dish a finer texture with fewer lumps.
Let’s now make the most awesome chocolate chip cookies ever, with coconut palm sugar.
Double Chocolate Chip Protein Cookies (Using Organic Coconut Palm Sugar)
- 1 cup Organic Coconut Palm Sugar
- 1 cup Organic Silk Brown Rice Protein Powder (or All Purpose Flour)
- 1 cup Butter Powder
- 1/2 cup Organic Cacao Powder
- 1/2 cup Organic Bittersweet Chocolate Chips
- 1/2 cup Organic Almonds (grind almonds to become flour)
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 3 tbsp Water
- Preheat the oven at 350 degrees F, line a baking tray with parchment paper.
- In a medium size bowl, make a flour mixture by sifting brown rice powder, cacao powder, and baking soda together.
- In a large size bowl, mix butter powder and water together by hand mixture (or whisker) until it turns into butter, add coconut palm sugar, and beat until a mixture becomes light and fluffy.
- Add egg and vanilla extract and beat until well combined.
- Add flour mixture and almond flour, mix until combined, then stir in chocolate chips.
- Scoop 1-1/2 tablespoon-sized balls of dough and place them on the parchment paper (place about 2 inches apart).
- Bake for 10 minutes, cool down for 5 minutes and transfer to a wire rack to continue cooling.
Coconut palm sugar may be a healthier alternative to many types of sweeteners. Not only will it satisfy your craving for something sweet, but it will also provide you with some nutrients you may not get by eating a traditional sweetener.