Coconut Palm Sugar
A delicious alternative to table sugar with a lower glycemic index and additional nutrients ...
Coconut palm sugar is made from the concentrated dried nectar of coconut palm trees (Cocos nucifera) from the Phillipines. This form of sugar has been used for thousands of years in South and Southeast Asia. Other names for coconut palm sugar are: coconut sugar, coco sugar, and coco sap sugar but do not confuse it with palm sugar, which is from a different source. Coconut palm sugar is extracted from the palm tree by slashing the budding flowers and collecting the sap that leaks out.
Coconut palm sugar requires very little processing, and once boiled and dried, it becomes a low-glycemic sugar alternative that dissolves and melts similarly to table sugar. Also, because it is not refined like other sugar, coconut palm sugar can maintain most of its original nutrient content. Some of this nutritional content makes it even more beneficial as a sugar substitute for those suffering from diabetes
Nutrition
The glycemic index of coconut sugar is 35, so it can be classified as a low glycemic index food (unlike most other forms of sugar). Because it is unprocessed, it still contains almost all of its original nutrition. Coconut palm sugar contains essential minerals such as: potassium, magnesium, zinc, and iron. It also has vitamins B1, B2, B3, B6, and inositol. For more information on the benefits of B vitamins, please click here. Interestingly, inositol has come under further study recently for its ability to help regulate blood sugar and help prevent reduced insulin sensitivity in diabetics. For more information on the benefits of inositol, please click here
Sustainability
Coconut palm sugar is the most sustainable form of sugar available. Coconut trees can produce an average of 50-75% more sugar per acre than sugar cane. They do not need to be seasonally replanted either. Unfortunately, when the budding flowers are slashed, they cannot then blossom and be pollinated to produce the coconut "fruit" (coconuts). There is some concern that the demand for coconut sugar will switch the production in the Philippines from the production of coconuts and coconut-based products (coconut oil and flesh) to this sap derivative. There is no evidence that this is yet a problem, but it may be cause for concern in the future. So long as all buds aren't slashed on each tree, this will likely not become an issue.
How can I use coconut palm sugar?
Unlike many other substitutes, coconut palm sugar actually tastes much like sugar and does not have any strange aftertaste. Most people say that it tastes similarly to brown sugar, but with a slightly caramel flavour. Because of its texture and ability to dissolve in foods much like table sugar, coconut palm sugar can easily be substituted in the same measurements as any sweetener into beverages, cooking and baking.
Nutritional
Information
Coconut Palm Sugar – Quick Facts Sources · Sap From The Buds Of Cocos Nucifera (Coconut Palm Tree).