I have recently started to have smoothies in the morning as I’m not really a cereal or toast person and I wanted to find a natural way to add sweetness to my smoothies without using regular sugar.
There are lots of sugar alternatives out there on the market and I have tried quite a few over the years, so when I came across something I had never had before, Coconut sugar, I decided to give it a go!
Coconut sugar is a healthier alternative to cane sugar as it has a low glycemic index of 35 (Cane sugar is 68) and is made from the nectar from the Cocos nucifera palm. The sugar contains iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols and antioxidants.
Coconut sugar is similar to regular table sugar, although the manufacturing process is more natural and it also contains some minor amounts of nutrients to go with it. Of course, it is still sugar and therefore high in calories so should be using it sparingly like regular sugar but can be considered a “less bad”.
Coconut sugar is made in a natural 2-step process:
- A cut is made on the flower of the coconut palm and the liquid sap is collected into containers.
- The sap is placed under heat until most of the water has evaporated.
I got my Coconut sugar from Indigo Herbs, a brand I know and trust to supply quality products. The sugar is 100% certified organic with pure botanical ingredients and comes in a handy re-sealable air tight, foil pouch perfect for reuse.
Coconut sugar looks very similar to brown sugar with a clumpy moistness, is subtly sweet and does also taste like brown sugar with a slight hint of nutty caramel. It leaves no discernable texture in my smoothies and gives it a boost of sweetness without having to use refined sugar.
I award the Indigo Herbs Coconut Palm Sugar 5 out of 5 stars.