topic Re: Anyone else cooking with cocont sugar? in Recipes

Anyone else cooking with cocont sugar?

violann — Sat, 21 Nov 2015 14:05:46 GMT

In cooking a dessert dish I've come to discovr how DEE-LI-CIOUS coconut sugar is!

I made pumpkin pudding with Granny Smith apples yesterday, and the flavor of the coconut sugar blended with cinnamon and vanilla is just amazing!

Anyone else making a holday favorite this way?

Re: Anyone else cooking with cocont sugar?

hoosieroriginal — Sat, 21 Nov 2015 14:24:27 GMT

Violann, did you find it at your local grocer or a specialty store?

Re: Anyone else cooking with cocont sugar?

Cookie2025 — Sat, 21 Nov 2015 15:18:03 GMT

Whole Foods and I believe I also saw it at a Farmers Market too.

Re: Anyone else cooking with cocont sugar?

Zhills — Sat, 21 Nov 2015 15:31:30 GMT

How would this compare to raw sugarcane sugar?

Re: Anyone else cooking with cocont sugar?

qualitygal — Sat, 21 Nov 2015 16:09:22 GMT

@violann, question here too, was it in a recipe, or did you just try it? How does it compare to regular sugar?

Re: Anyone else cooking with cocont sugar?

spent2much — Sat, 21 Nov 2015 16:12:10 GMT

Haven't tried or even seen coconut sugar. I coconut OIL in most of my baked goods, though. Delish!

Re: Anyone else cooking with cocont sugar?

chickenbutt — Sat, 21 Nov 2015 17:22:02 GMT

I don't cook much with sugar at all, but this sure sounds like a good idea!

I love love love coconut!

Re: Anyone else cooking with cocont sugar?

violann — Sat, 21 Nov 2015 18:25:17 GMT

I bought a big Jar of coconut sugar at our local BJs, and Ihaven't been to Costco To see if they have it or not.

I think it is available at Whole Foods and maybe Trader Joe's.

The calorie count as compared to white refined sugar is about the same, I think, but it is said NOT to spike a glycemic response.

I used the recipe on the Libby's pumpkin label, and reduced the amount of sugar in the recipe from 3/4 c to a little over 1/2 c.

The taste/fragrance of the coconut sugar is slightly caramel-y, very pleasant with the pie spices and the vanilla that I always add.

By the way, I got canned Libby's ORGANIC pumpkin at BJs several weeks ago. Normally I wouldn't be picky about that but three of the Thanksgivng guests are expecting, so they have the right to be picky, in my book!

From the taste of the pumpkin, I'd try this sugar with another recipe just as is. In fact, I think it would be FAB used in shortbread or gingerbread cookies.

I do notice that the sugar crystals dissolve very quickly, so the texture might be somewhat different using it.

Let me know what you think if you try it!

Re: Anyone else cooking with cocont sugar?

Poodlepet2 — Sat, 21 Nov 2015 20:31:17 GMT

I bought mine at Publix, our local grocery. I like it, but if you are looking for coconut flavor, it won't deliver. It is not as "wet" or as intense as dark brown sugar. I did research this because as a Diabetic, it is imperative that I know what I am consuming. It has a little potassium,, but that seems to be about it. It is still a sugar and the claim that it has a glycemic index of 35 is a little questionable.....but for that matter, the glycemic index is open for debate: what has no effect on one person may have a huge impact on another. So far Stevia seems to be in the lead healthwise, but I have found that it does not stand up to heat too well. I tried baking with it and it had a not so pleasant aftertaste. I don't have too many choices, so I will use Stevia, but I am going to use at least least 1/4 or 1/2 coconut sugar_or regular sugar as the case may be. In the end, that would be no different than using Splenda or Trivia baking blends.

Poodlepet2

Re: Anyone else cooking with cocont sugar?

pinkmochi — Sat, 21 Nov 2015 22:12:19 GMT

@Poodlepet2 wrote:
I bought mine at Publix, our local grocery. I like it, but if you are looking for coconut flavor, it won't deliver. It is not as "wet" or as intense as dark brown sugar. I did research this because as a Diabetic, it is imperative that I know what I am consuming. It has a little potassium,, but that seems to be about it. It is still a sugar and the claim that it has a glycemic index of 35 is a little questionable.....but for that matter, the glycemic index is open for debate: what has no effect on one person may have a huge impact on another. So far Stevia seems to be in the lead healthwise, but I have found that it does not stand up to heat too well. I tried baking with it and it had a not so pleasant aftertaste. I don't have too many choices, so I will use Stevia, but I am going to use at least least 1/4 or 1/2 coconut sugar_or regular sugar as the case may be. In the end, that would be no different than using Splenda or Trivia baking blends.
Poodlepet2

I use Xylitol when making sugar free pumpkin pies. No one can tell I didn't use regular sugar, and the diabetics can eat my pies. I use 1:1 to replace sugar. I haven't tried baking with coconut sugar yet, but i plan on trying it for paleo muffins or something like that.

Re: Anyone else cooking with cocont sugar?

Honeybit — Sun, 22 Nov 2015 01:09:13 GMT

Slightly off topic here, but spent2much also mentioned Coconut Oil, and I know several people who are either cooking with coconut oil or actually taking it like a medicine. One is even using it as a face cream. Wasn't it just a year or so ago that we were being warned not to eat movie theater popcorn because it was popped in coconut oil? What changed to make it such a hot healthy item now?

Re: Anyone else cooking with cocont sugar?

Lucky Charm — Sun, 22 Nov 2015 03:05:10 GMT

I thought movie theater popcorn was doused in veg/corn oil even for the 'butter flavor'. Bleck.

I can't imagine them using coconut oil, which is much more expensive. Movie theaters are known for charging high prices from low end junk. lol.

I use organic coconut sugar for making ice cream (strawberry, peach, or black cherry) in my Vitamix.

Re: Anyone else cooking with cocont sugar?

sidsmom — Sun, 22 Nov 2015 05:04:34 GMT

Coconut sugar is available most anywhere...even Walmart.

@Honeybit

Popcorn...I think is was palm oil, but coconut oil is just as bad.

Processed oil should never, ever be ingested.

Olive, coconut, avocado, corn, etc....it messes up your arterial system.

What changed to make it such a hot ~~healthy~~ item now?

Marketing. Lots & lots of marketing.

Bad to eat it then, now & always.

Re: Anyone else cooking with cocont sugar?

Zhills — Sun, 22 Nov 2015 15:03:53 GMT

"I thought movie theater popcorn was doused in veg/corn oil even for the 'butter flavor'. Bleck.

I can't imagine them using coconut oil, which is much more expensive. Movie theaters are known for charging high prices from low end junk. lol."

We made popcorn at the skating rink and used coconut oil. That was before it became so popular and was probably less expensive. The "butter" flavor was a powder like you can buy in the grocery store. We mixed it with the coconut oil. Yum!

Interesting how information about foods changes through the years. I believe Dr. Oz said coconut oil was bad but changed his mind once he got the actual truths about it. That was last year!!!! Next year; who knows?