Coconut Palm Sugar

 Raw Coconut Palm Sugar

Coconut sugar has a very low melting temperature and is very versatile in food preparation. It can be used in place of table sugar or agave. It is ideal for chocolates, confectionary and beverages but can equally be used in savoury foods to balance out salty flavours – perfect for sauces or curries.

Coconut sugar can be used spoon for spoon in place of cane sugar. It is richer in micro and macro nutrients than brown cane sugar and has a glycaemic index (GI) of 35 much lower than that of either cane sugar or agave. Therefore it is popular with those who wish to monitor their blood sugar levels. Coconut sugar is a great source of amino acids and minerals such as magnesium, nitrogen, phosphorous and potassium.

Country of Origin: Bali, Indonesia