Coconut sugar, coco sugar, coconut palm sugar , ( Cocos nucifera). ID: 203-65

Coconut Sugar is produced from coconut buds. Its taste is not reminiscent of coconut, since coconut sugar does not come from the fruit, but from the flower of the plant.

It looks a lot like brown sugar, but it is thicker with caramel notes.

Compared to brown and white sugar, it is richer in minerals and trace elements such as phosphorus, potassium, magnesium, sodium, iron, zinc, manganese, but also vitamins C and B, has a low glycemic index. It also has no gluten.

Coconut sugar can replace white or brown sugar in a recipe but we do not recommend it in recipes containing lemon.

Because coconut sugar dissolves more slowly, mix it with the recipe liquid (eg butter, milk, etc.) for five minutes to dissolve completely.

It is suitable for any kind of use, in cooking, confectionery, beverages, such as coffee or tea and can replace white or brown sugar. The ratio is very simple, 1 to 1,