- coconut sugar*
Coconut sugar can be used as a one to one substitute for sugar in baking, desserts, drinks, smoothies, savoury meals and goes particularly well in coffee.
Coconut sugar is made from nectar taken from coconut flowers high in the treetops. It is then boiled down in large traditional steel woks into a solid – meaning it is not raw – until it is crystallised.
In Asia, a variety of palm sugars – including date palm sugar – are often sold under the name of coconut sugar. ROAR coconut sugar is made from the nectar of coconut trees. It is a lot lighter than other palm sugars and has a beautiful butterscotch/caramel flavour. So beware of mislabelled coconut sugars out there!
Coconut sugar contains macro and micronutrients that are not in other refined sugars – which contain very little nutrition.
Claims that it has a low GI (most companies claim coconut sugar has a GI of 35) are rather dubious – given that only one flawed study has been carried out. However, it is likely to have a lower GI than refined sugar due to the fact it contains a fibre called inulin. Hopefully more research will be done in the area in the near future.