Coconut sugar it is made from the sap of coconut palm flower buds. The production process begins with cutting the inflorescences, from which thick, watery juice slowly flows out. It is then heated to evaporate excess water. When it thickens, the mass is crystallized, cooled and granulated, creating sugar with a characteristic caramel color.
The traditional method of producing coconut sugar has been used for centuries on Southeast Asian islands such as the Philippines and Indonesia. Thanks to this process, coconut sugar retains its natural ingredients because it is not refined.
Despite its name and origin, sugar does not taste like coconut at all. It is more like caramel, but slightly nutty. The intense aroma enriches the taste of coffee, tea or desserts. It is worth noting that this sugar dissolves quickly, so it is perfect as an addition to cold drinks.
Coconut sugar it is also ideal for baked goods such as cakes and cookies, as well as more savory dishes such as Indian or Thai cuisine.
Compared to traditional white sugar, coconut sugar has several advantages that may speak in its favor. First, its glycemic index is around 35, which is significantly lower than white sugar’s GI, which is around 68-70. This means that after consuming coconut sugar, blood glucose levels rise more slowly. And this is good news for diabetics.
Coconut sugar also contains small amounts of minerals such as potassium, iron, zinc and magnesium, as well as B vitamins (B1, B2, B3 and B6). However, their amounts are relatively small, so coconut sugar cannot be treated as a source of these ingredients.
It’s an advantage for that the presence of dietary fiber – inulin, which may slow down the absorption of glucose in the body. Nevertheless, remember that coconut sugar is still sugar – it provides a similar amount of calories as white sugar (about 381 kcal per 100 g). For this reason, its consumption should be moderate, even if we choose it as a healthier substitute.
We can use it where we use regular sugar. Thanks to its caramel flavor, it is ideal for sweetening drinks such as coffee, tea or cocoa. It works well in desserts, from classic baked goods to puddings and cocktails. It can also be used in exotic dishes – it goes particularly well with Asian dishes, such as curries, stir-fries or sweet and sour sauces.
It can also be used as a topping for cakes or desserts. Thanks to its caramel color and intense flavor, it highlights the aesthetic and taste qualities of dishes.
Coconut sugar has gained popularity as a “healthier” and more natural product than traditional sugar. Its unique properties, such as a low glycemic index and mineral content, attract health-conscious people looking for alternatives to white sugar. However, please remember that no sugar alternative, even the natural one, is a perfect solution.
Although coconut sugar provides slightly more nutrients than white sugar, the amounts are too small to have a real impact on health. Its main advantage remains lower glycemic index and unique taste and aromathat can enrich our diet. Therefore, if we want to maintain a healthy diet, let’s treat coconut sugar as an occasional addition, not the main source of sweets in the diet. Let us remember that it is always better to eat vegetables and fruits than baked goods – even those sweetened with the healthiest sugar.
Source: Terazgotuje.pl
