Ever heard about coconut sugar? If not, for sure you have plenty of questions running in your mind. What is it? What does it taste like? What health benefits can we get from it?
First and foremost, coconut sugar is a type of sugar obtained from the sap of cut flower buds of the coconut tree. Though it’s from the coconut tree, it tastes nothing like a coconut. In fact, its taste is something like a subtle brown sugar with a slight caramel taste.
So now that you know the basics, it’s time to learn how to bake with it. Here are some tips.
- If your recipe calls for lemons, it would be best not to use coconut sugar. Luck might not be in your favor. Keep in mind that it has a brown sugar taste, so make sure to use it in recipes that require white or brown sugar.
- The proper ratio of using coco sugar is 1:1. That means for every cup of white or brown sugar, you have to use one cup of coco sugar.
- Compared to brown or white sugar, coconut sugar has bigger granules. Therefore, if a recipe requires creaming the sugar and butter, the result will be something speckled. It will even appear more porous.
- If a recipe uses melted liquids like water or milk or melted butter, let the coconut sugar dissolve for about five minutes. And then, stir occasionally. After five minutes, pour in the mixture to the other ingredients stated in the recipe. As soon as it is cooked, you will achieve a texture that is similar to that when cooking with brown or white sugar. This technique works perfectly with muffins, cookies, bread, and brownies.
- When in doubt about using coconut sugar, decrease the amount of sugar you are going to use. You can divide the amount of sugar, for instance, for a recipe that requires a cup of sugar, use ½ cup brown sugar and then ½ cup coco sugar. Eventually, you’ll get used to the taste.
Baking with coconut sugar might be complicated at first, but as they say, practice makes perfect. Here are other coco sugar recipes to start with.