10 Reasons I Love Coconut Sugar
I regularly post recipes using Coconut Sugar and you are probably wondering why I am so fond of coconut sugar, right?? Well I’ve put together a list of 10 reasons I Love Coconut Sugar!!
- REAL Food – Coconut sugar is a natural sugar derived from the flowers of the coconut trees (cocos nucifera). It’s not highly processed as no additives, bleaching agents, or any chemicals are needed to make it. In fact, the only processing that takes place is heating the coconut sap to evaporate its water content.
- Taste – It’s similar in taste and color to brown sugar with a hint of caramel & butterscotch (it doesn’t taste like coconut!)
- Low Glycemic – The glycemic index of coconut sugar based on test results from the Philippines, USA, Japan and Australia is in the range of 35 to 54 GI per serving. Other sugars such as refined white sugar, muscovado sugar, and molasses have a range of 65 to 100 GI per serving! Other natural sweeteners such as date sugar has a 100 GI per serving, Maple Syrup has 69+ GI per serving and Honey has a 70+ GI per serving.
- Low Fructose – Unlike agave, which is 90% fructose, coconut sugar contains less than 9% of that potentially triglyceride-forming substance.
- Vitamins – Coconut sugar also contains 12 of the B vitamins, including thiamine, riboflavin, pyridoxine, nicotinic acid, biotin, pyridoxal and inositol. It is especially high in the vitamin inositol, which is necessary for nerve transmission, metabolism of cholesterol and the redistribution of fat within the body.
- Minerals – Coconut sugar contains the minerals calcium, magnesium, potassium, zinc, iron, copper, manganese, phosphorus and boron. Minerals are necessary for many body functions, such as muscle and bone growth, cell production, mental development and immune system and enzyme regulation. Because the body cannot produce minerals, it is imperative that you find them through food sources
- Amino Acids – Coconut sugar contains 16 out of the 20 amino acids. This sugar is especially high in the amino acids glutamic acid, which makes glutamine, threonine, aspartic acid and serine. Glutamine is very important for metabolic function.
- Environmentally Friendly -the Food and Agriculture Organization (FAO) reported that coconut palm sugars are the #1 most sustainable sweetener in the world! Click HERE for more information on Sustainability
- Easy to Use – You can use it as a one-to-one replacement for both white and brown sugar.
- Versatile – Coconut sugar has many of the same properties as white/brown sugar, it will even caramelize and you can grind it into powdered Coconut sugar too! Just use it instead of sugar in your favorite recipes!
Now that I’ve convinced you that coconut sugar is Awesome.. I’m sure your curious to know what fun recipes I’ve created with coconut sugar, right?? Check out my Yummy Chewy Salted Caramels, Coconut Sugar Homemade Tootsie Rolls, Toasted Coconut Marshmallows, Homemade Chocolate Syrup, Homemade Hot Fudge, Salted Sugar Caramel Sauce, Salted Carmel Popcorn ….
If you are interested in trying Coconut Sugar, Click HERE for the Coconut Sugar I use 🙂
Hayley, I just found your fantastic blog on VGN forum and I look forward to reading your posts! I love coconut sugar and use it all the time so I must share this post on my Facebook page. Have a great week!
I have a question about point number 3. How do Rapadura and Sucanat compare in glycemic index numbers? I assume they’re a little better than white sugar, but now I’m curious. We love our coconut sugar in cookies.
A coconut palm cannot produce coconut sugar and coconuts as the sugar comes from the flower that produces the coconut.
Coconut sugar is unsustainable ! It will drive up the price of all coconut products. Very important info :http://www.tropicaltraditions.com/coconut_palm_sugar.htm
I just purchased some on a whim. I can hardly wait to try it out.