Coconut sugar It is made from coconut flower bud juice. The production process begins with the incision of the inflorescences, from which the thick, watery juice flows slowly. Then it is heated to evaporate excess water. When it thickens, the mass is crystallized, chilled and granulation, creating sugar with a characteristic caramel color.
The traditional method of producing coconut sugar has been used for centuries on the islands of Southeast Asia, such as the Philippines and Indonesia. Thanks to this process, coconut sugar retains its natural ingredients because it is not refined.
Contrary to the name and origin Sugar does not taste coconut. It resembles more caramel, but it is slightly nutty. The intense aroma makes it enrich the taste of coffee, tea or desserts. It is worth noting that this sugar dissolves quickly, which is why it is great as an addition to cold drinks.
Coconut sugar It is also ideal for baking, such as cakes or cookies, for more dry dishes, such as Indian or Thai cuisine.
Compared to traditional white sugar, this coconut has several advantages that can speak in his favor. First of all, its glycemic index is about 35, which is a significantly lower value than IG white sugar, which is about 68-70. This means that after consuming coconut sugar, blood glucose levels grow 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 quantities are relatively small, so coconut sugar cannot be treated as a source of these ingredients.
The advantage is for that The presence of dietary fiber – Inulin, which can slow down the absorption of glucose in the body. Still, 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 replacement.
We can use it where we use ordinary sugar. Thanks to its caramel taste, it is ideal for sweetening drinks such as coffee, tea and cocoa. It works in desserts, from classic baking to pudding or cocktails. It can also be used in exotic dishes-it blends in particularly well with Asian dishes, such as curry, stir-fry or sweet and sour sauces.
It can also be used as a sprinkling for cakes or desserts. Thanks to its caramel color and intense taste, he emphasizes the aesthetic and taste of dishes.
Coconut sugar has gained popularity as a “healthier” product and more natural than traditional sugar. Its unique properties, such as the low glycemic index and mineral content, attract people who care about health and looking for alternatives to white sugar. However, it should be remembered that no sugar alternative, even the natural one, is an ideal solution.
Although coconut sugar provides slightly more nutrients than white sugar, their amounts are too small to have a real effect on health. Its main advantage remains lower glycemic index and unique taste and aromathat can enrich our diet. So if we care about maintaining a healthy diet, treat coconut sugar as an occasional additive, not a basic source of sweets in the diet. Remember that it is always better to reach for vegetables and fruits than baked goods – even those sweetened with the healthiest sugar.
Source: NowowoPuje.pl
