Coconut sugar

Coconut sugar, also known as coconut palm sugar, is a type of sugar produced from the sap of the flower bud stem of the coconut palm. It has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply, including the Philippines, Indonesia, and Thailand.

Production

The production of coconut sugar involves tapping the flower bud stem of the coconut palm to collect the sap. The sap is then placed under heat until most of the water has evaporated, leaving a thick syrup, which is then further reduced to crystals.

Nutritional Value

Coconut sugar is touted as being more nutritious and lower on the glycemic index than traditional granulated sugar. It contains traces of some minerals and antioxidants, as well as a fiber called inulin, which may slow glucose absorption and explain why coconut sugar has a lower glycemic index than regular table sugar.

Use in Cooking

Coconut sugar has a similar sweetness level to regular sugar. It can be used in the same proportions as regular sugar in most recipes. It has a slight hint of caramel flavor, which can enhance the taste of certain dishes.

Sustainability

The production of coconut sugar is considered sustainable because the coconut palm trees produce 50-75% more sugar per acre than sugar cane, while using less than 1/5th of the resources.

Health Concerns

Despite its slightly better nutritional profile, coconut sugar is still high in sugar, and consuming too much could lead to health problems such as weight gain, tooth decay, and poor heart health.

See Also

• Palm sugar
• Jaggery
• List of unrefined sweeteners