Coconut Sugar

Coconut Sugar

Coconut sugar is a wonderful Indian / Asian sweetener with a whole lot more flavour as well as nutrition than normal cane sugar. From Wikipedia:

Coconut sugar is a sugar produced from the sap of cut flower buds of coconuts. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut tree is in abundant supply.

It has this amazing deep orange-brown colour and a moist flakey texture. It isn’t as sweet as cane sugar but has so much more flavour. You can use it in the same way as palm or cane sugar and it dissolves easily in any warm liquid.

It has a low glycemic index (GI) as well as a heap of nutrients you would never find in white refined sugar (or even brown sugar):

Coconut sugar has high mineral content, a rich source of potassium, magnesium, zinc and iron. In addition to this it contains Vitamin B1, B2, B3 and B6. When compared to brown sugar, Coconut Sugar has twice the iron, four times the magnesium and over 10 times the amount of zinc.

It is sometimes called (and confused) with palm sugar but they are different products even though they look similar. Palm sugar comes from the Palmyra tree whereas coconut sugar comes from the coconut palm. Palm sugar is delicious and nutritious as well but I have really fallen in love with coconut sugar which has even more depth of flavour.

You can find it at any good Asian or Indian grocery store.

Related posts:

  1. South Indian Coconut Barley and Millet Soup
  2. Coconut House Malaysian Laksa Restaurant, Melbourne
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3 Responses to Coconut Sugar

  1. I love that I’ve never heard of most of the things you blog about on here – hence the blog title I suppose. I though you guys might be interested in this article about food photography: http://www.dessertsforbreakfast.com/2012/06/current-food-photography-styles-and.html

    I’m a big fan of the “Chiaroscuro” style personally. Also, it’s fun to say.

    Love! xoxoxo

    • Daniel says:

      It seems the rare / unknown food topics are what makes the blog interesting.. And what get the hits. I always post something I never think will be popular and suddenly it is one of the top hits for that topic on Google!

      Thanks for the link.. looks interesting. I agree I like the Chiaroscuro one too.. but only #2. Now #1 is way too dark IMO :)

      Love xx

    • Daniel says:

      Also, I should say that a 50mm 1.8 aperture lens is the BEST thing every for food photography and pretty much makes EVERYTHING look delicious ;) That beautiful blur makes any background look so perfect. And they only cost $150. And they work in really low light so no need for lots of extra lights.

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