Sugar from coconut flower

How to Cook with Coconut Blossom Sugar

Replace traditional sugar in your baking, beverages, and sauces with coconut blossom sugar for a natural sweetness and unique flavor. In recent years, it has become popular in the West as a healthy alternative to white sugar. It contains multiple minerals and has a low glycemic index (around 35), almost half that of brown or white cane sugar. It dissolves easily in liquids, making it an excellent choice for hot drinks like tea or coffee, as well as sauces and marinades.

Recipe Ideas for Cooking with Coconut Blossom Sugar

• Coconut sugar rochers
• Coconut Blossom Sugar Cookies: Replace regular sugar with coconut blossom sugar in your cookie recipe for a subtle sweetness and a delicious caramel flavor;
• Spiced Apple Compote: Add a spoonful of coconut blossom sugar to your apple compote with cinnamon for a sweet touch;
• Tropical Smoothie: Incorporate coconut blossom sugar into a smoothie with pineapple, mango, and coconut milk;
• Homemade Barbecue Sauce: Use it in your homemade barbecue sauce for natural sweetness and a slight caramelized aroma;
• Check out Terre Exotique’s Matcha Green Tea and White Chocolate Latte recipe

A Subtle Sweetness

Coconut blossom sugar is characterized by its natural, slightly caramelized sweetness, with subtle notes of vanilla and nuts. Its delicate and pleasant aroma offers a depth of flavor that enhances dishes and desserts without being overpowering. Its granular texture melts well in preparations, providing an even sweetness.

The Botany of Coconut Blossom Sugar

Coconut blossom sugar is made from the sap of coconut tree flowers, traditionally harvested by cutting the flowers and collecting their sap. This sap is then heated to evaporate the water, leaving behind a raw, natural sugar. The production method is very similar to that of palm sugar from Cambodia. Harvesters climb the trees, cut the flowers, and collect their sap in bamboo containers. The sap is then boiled down, and once the water evaporates and the molasses dries, the remaining sugar is manually ground using a round stone. Indonesia, particularly central Java, is known as a major producer of this golden sugar.