Coconut Sugar
A minimally processed sugar derived from coconut palm sap, offering a warm caramel flavor and 1:1 sugar swap.
1 Cup Coconut Sugar = 192g • Substitution ratio: 1:1 swap for granulated sugar by weight
Coconut sugar (also known as coco sugar or coconut palm sugar) is a plant-based sweetener produced from the sap of the flower buds of the coconut palm tree (Cocos nucifera). The sap is heated until the water evaporates, leaving behind dry, brown granules. Coconut sugar has a distinct warm, earthy taste that resembles light brown sugar or caramel rather than coconut. It is composed primarily of sucrose (70-80%), with the remainder being glucose, fructose, and minerals. Because it is granular, it can be substituted at a direct 1:1 ratio for granulated white sugar or brown sugar in most baking recipes.
However, coconut sugar melts at a lower temperature and burns faster than cane sugar. It also does not dissolve or hydrate as quickly as white sugar, which can lead to a slightly drier crumb and a grittier texture in cookies. To improve texture, it is recommended to grind coconut sugar in a blender before adding it to delicate cake batters.
Assuming coconut sugar will keep bakes as moist as brown sugar. While it looks like brown sugar, coconut sugar behaves more like granulated white sugar and can dry out cakes if extra moisture is not added.
Popular in natural food circles globally. Ensure you are purchasing pure coconut palm sugar, as some brands blend it with cheaper cane sugars.
Use in chocolate desserts, spiced cakes, quick breads, and oatmeal cookies where caramel notes are desired.
Replace 1 cup granulated sugar or brown sugar 1:1 with 1 cup of coconut sugar.
Store in a cool, dry place in a tightly sealed container. It is highly sensitive to clumping if exposed to ambient humidity.