Anyone else cooking with cocont sugar?

violann · ‎03-10-2010

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?

hoosieroriginal · ‎03-04-2012

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

Cookie2025 · ‎03-10-2010

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

Zhills · ‎11-15-2011

How would this compare to raw sugarcane sugar?

qualitygal · ‎10-04-2010

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

spent2much · ‎03-10-2010

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

ETERNITY: your choice... smoking or non smoking!

chickenbutt · ‎03-09-2010

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

I love love love coconut!

violann · ‎03-10-2010

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!

Poodlepet2 · ‎03-09-2010

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

pinkmochi · ‎05-15-2011

@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.