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Coconut Palm Sugar

Artificial sweeteners and sugar substitutes can be very appealing to people looking to cut their calories or control blood sugar.

Coconut palm sugar has garnered attention as being a low-carb sugar substitute that is both more nutritious and sustainable than typical granulated sugar. Because of its complex flavor it is also gaining a reputation in "foodie" communities.

Coconut palm sugar is some of the most fragrant, flavorful sugar you've ever tasted - with its hints of toasted coconut and caramel.

Pure coconut palm sugar is a natural product made from the nectar of the coconut palm tree. There are several different varieties of palm “coconut palm” specifically refers to the coco nucifera plant which we are offering in organic form.

Pure coconut palm sugar reportedly has a naturally low glycemic index (GI)-a measure of how food impacts blood sugar-which has led some people to claim that it is a valuable sugar substitute for people with diabetes or those looking to control blood sugar (the low-carb camp). Indeed, a lower GI may be a good indication that a food is safer for diabetics, though it is not a guarantee.

Coconut palm sugar is reportedly very low in fructose, and its main sugar component is sucrose (aka table sugar). What confuses me is that the GI of coconut palm sugar is supposed to be 35, while the GI of sucrose is 64.

The number of calories in coconut palm sugar is almost identical to the number in regular table sugar and its closer relative, brown sugar. But coconut palm sugar is notably higher in various micronutrients, probably because it is less processed than industrial sugars.

There are a number of good reasons to consider using coconut palm sugar as a substitute for white or brown sugar in your kitchen - maple sugar fans will love this. The most obvious benefit is that it tastes amazing, similar to brown sugar but with a rich complexity never tasted in industrial sugars.

Coconut palm sugar is also supposed to be substantially better for the environment, having been called the most sustainable sweetener by the Food and Agriculture Organization (FAO).

Overall coconut palm sugar is a tastier and possibly healthier and more sustainable substitute for granulated or brown sugar.

Substitute coconut palm sugar for traditional sugar at a 1:1 ratio in normal cooking and baking.

Suggested Uses: Use in place of regular sugar or other sweeteners. Sprinkle our organic coconut palm sugar on your oatmeal; use it instead of white sugar on top of crème brulée; make a syrup from it and drizzle it over some banana nut pancakes use it as part of the crumbly topping for crisps, crumbles or coffee cake; try it in coffee or herbal tea; use it to add a bit of sweetness to marinades and stir-fries, and experiment with all sorts of desserts. Or just put it right in your mouth for a sweet treat!

Ingredients: Evaporated Coconut Palm Nectar (Organic)

Botanical Name: Cocos nucifera

Origin: Indonesia - Certified Organic

Our Coconut Palm Sugar passes our strict quality assurance which includes testing for botanical identity, heavy metals, chemicals, and microbiological contaminants. Coconut Palm Sugar is packaged in airtight stand-up, resealable foil pouches for optimum freshness. Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency. Keep your Apricot Seed powder in a cool, dark, dry place. 

Note: One Pound (16oz) = 10 bottles of 90 capsules (at 500mg each)