Coconut Sugar

Processed

Coconut Sugar

Coconut sugar is granulated sugar from coconut palm blossom sap—brown, caramel-mild, and marketed as a less refined baking sugar. Flavour is softer than muscovado. Substitute 1:1 for brown sugar in many recipes with slight moisture differences.

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Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Characteristics

Preparations

BlockCookedGranulatedPowdered

Provenance

Fair TradeNon-GMOOrganic

Sources

Indoor FarmedOutdoor Farmed

Traits

BrownCaramelGranulatedMildRefinedSweetenerTropical

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 400

Amount per 100 g

  • Total Fat 0.93 g
  • Saturated Fat 0.5 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.21 g
  • Polyunsaturated Fat 0.19 g
  • Cholesterol 0 mg
  • Sodium 19.7 mg
  • Salt 0.05 g
  • Total Carbohydrate 91 g
  • Dietary Fibre 0 g
  • Total Sugars 81.1 g
  • Complex / starch 2.13 g
  • Protein 2.12 g
  • Water 4.68 g
Detailed nutrients

Refined processed sweeteners and additives are energy-dense carbohydrate with little else.

In the kitchen

Culinary partners and combinations that usually underperform with Coconut Sugar.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

ID

Coconut-growing cultures boiled blossom sap into sugar.

Health-food marketing popularised coconut sugar in Western baking.

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