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CLICK HERE FOR THE RECIPE E-BOOK

22 mouth-watering  
and simple raw chocolate recipes for you to make at home (instant download)


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Chocolate Recipe Book healthier chocolate and sweet treats at the heart of everything we do!

NO  Dairy . Sugar . Wheat . Gluten . Soy      Only the best natural ingredients


Coconut Sugar - Nature’s Perfect Sweetener?

by Liz Bygrave (November  2010, updated Feb 2013)


I’m loving this delicious, versatile, caramel tasting, crunchy, low GI sweetener, ethically grown and processed in The Philippines.


Some facts  to tickle your taste buds:

Coconut Sugar has a low GI (glycemic index) of 35 (compare to that of honey at 55 and cane sugar at 68)


It is a nutritionally rich product, containing high levels of potassium, magnesium, zinc and iron. It also contains Vitamins B1, B2, B3, B6 and C as well as other nutrients that slow down absorption.


Coconut Sugar is not raw, but it is a very pure minimally processed product.


Coconut Palm Sugar comes from the coconut palm (ie NOT from the same palm species used for the production of palm oil), an ecologically beneficial tree crop that can grow in poor soil, restore the soil to health, and help to return areas to lush jungle. It supports diverse wildlife and needs very little water. Coconut palms provide coconut water, coconut oil, building material and shade for other crops.


Coconut Palms are nearly twice as productive per hectare as sugar cane and much more sustainable since they grow in diverse eco-systems not large-scale mono-crop plantations.


Many traditional communities believe coconut palms the ‘Tree of life’, as they provide a variety of products from which they can earn a living.


Coconut sugar is made from the sweet nectar of the coconut palm. It is pure coconut palm sugar - nothing is added.


The coconut sugar sold on this site is organically produced (although Sweet Sensations, not having organic certification, can only say that it is pesticide and agrochemical free).



Recipe ideas: use in place of sugar or xylitol in milkshakes, smoothies, ice cream, chocolate recipes, porridge, as well as cooked sweet recipes. If you’ve been on my workshops, the Dark Chocolate Truffles taste great using coconut sugar instead of xylitol (in fact, at the last workshop, ALL the participants preferred it). In the Dark Chocolate Bars from the workshop (or the recipe from the Chocolate Making Kit) try replacing half the agave or Sweet Freedom with coconut sugar. Yum!


In cooking, coconut sugar can be used as a direct 1:1 replacement for sugar. It has a very low melt temperature and a very high burn temperature, making it perfect for confectionary uses. It also dissolved in liquids and wet dough without residue.


Click here to buy Coconut Sugar from the Sweet Sensations Online Shop



Other articles on this site:

Xylitol: Ahealthier Way To SweetenYour Food?

My Top Six Favourite Ingredients

A Beginners’ Guide to Raw Chocolate

Superfoods Part One

Superfoods Part Two

Essential Equipment for a No Cook Sweet Treats Kitchen