Coconut Sugar

Coconut sugar (likewise referred to as coco sugar, coconut palm sugar, coco sap sugar or coconut blossom sugar) is a palm sugar produced from the sap of the flower bud stem of the coconut palm.

Other kinds of palm sugar are made from the kithul palm (caryota urens), palmyra palm, the date palm, the sugar date palm, the sago palm or the sugar palm.

Used as a sweetener in numerous nations, coconut sugar has no significant nutritional or health benefits over other sweeteners. [1]

Nutrition information

Coconut sugar keeps numerous nutrients discovered in the coconut palm– primarily iron, zinc, calcium, and potassium. These nutrients can support the body in numerous ways, but coconut sugar does not consist of enough of them per serving to offer a quantifiable benefit. Coconut sugar also contains the soluble fiber inulin, which is linked to a lower danger of blood sugar level spikes.

One teaspoon of coconut sugar consists of:.

  • 18 calories
  • 0 grams of protein
  • 0 grams of fat
  • 5 grams of carbohydrates
  • 0 grams of fiber
  • 5 grams of sugar [2]

History of palm sugar

History of palm sugar is thought to be indigenous where it is currently dispersed. It is thought to have come from indonesia, but is now extensively distributed through southeast asia, southern china, india, sri lanka, new guinea, and guam. The predominant sources of palm sugar are the palmyra, date, nipa, sugar and coconut palms.

Palmyra palm is grown in africa, asia, and brand-new guinea. The tree has numerous uses, such as thatching, hatmaking, lumber, use as a composing material, and in food, whilst palm sugar is produced from sap from the flowers.

Date palm is common in the mediterranean and middle east. Date palms are cultivated generally for dates, whilst palm sugar is made from the tree’s sap.

Nipa palm is native to the shorelines and tropical areas of the indian and pacific oceans. It is the only palm tree that grows in a watery mangrove biome. Just its leaves and flowers grow above water. Palm sugar is made from the sugar-rich sap.

Sugar palm is native to the coastal and tropical regions of asia, mainly china, malaysia and indonesia. The sap utilized to produce palm sugar is understood in indonesia as gula aren.

Coconut palm grows in coastal areas of the indian and pacific oceans. Major suppliers are thailand, indonesia, and the philippines. [3]

Health advantages of coconut sugar

There are several remarkable health advantages of coconut sugar including its ability to manage diabetes, enhance the immune system, enhance bones, lower high blood pressure, help in weight loss efforts, and improve mood.

Lowers weight gain

With a lower level of fructose than regular table sugar, coconut sugar is less likely to add to fat deposition. When the liver processes fructose, it releases triglycerides, which are a kind of fat. The fructose you take in from the fruit is thought about healthy and appropriate, but added sugar ought to have a lower level of fructose. In comparison to high-fructose corn syrup and other natural sugars, coconut sugar is lower in fructose material, suggesting that it will cause less weight gain and fat deposition.

Increases blood flow

The little level of iron found in coconut sugar will have an influence on your total blood circulation, which can increase oxygenation and nutrient accessibility in the body. Iron is a key part in red blood cells, and without proper levels in the body, you may suffer the signs of anemia, including muscle weakness, headaches, tiredness, and intestinal problems.

Lowers bad cholesterol

The special form of fiber discovered in coconut sugar, inulin, has actually been connected to lowering total cholesterol levels in the body. By reducing ldl cholesterol and raising hdl cholesterol, this sugar can help reduce your cardiovascular danger and prevent signs of atherosclerosis and plaque deposition.

Prevents oxidative stress

Polyphenolic compounds and phytonutrients in this sugar function as anti-oxidants in the body. This will decrease the impact of free radicals and avoid oxidative tension, which increases the danger of chronic diseases and chronic swelling, among others.

Regulates high blood pressure

The amount of potassium in this sugar might be very little but it is enough to impact blood pressure. Potassium serves as a vasodilator in the body, eliminating tension in the blood vessels and arteries and avoiding pressure on the cardiovascular system, including lowering your threat for heart attacks and strokes.

Diabetes management

For people living with diabetes, coconut sugar is an alternative to routine sugar. While it could prove to be more nutritional than regular sugar as it undergoes minimal processing, the calorie content is the same as routine sugar.

Enhances bone health

There are numerous important minerals found in coconut sugar, including zinc, potassium, iron, calcium, and copper, which play an essential role in building bone mineral density and decreasing your risk of osteoporosis as you age.

Enhances digestion

Inulin, the customized type of fiber in coconut sugar, can stimulate the activity of bifidobacteria in the gut, a valuable probiotic, that can balance the germs levels in the stomach. This will enhance gastrointestinal performance and nutrient uptake, while also promoting a healthy gut environment.

Reduces stress and anxiety

Some research studies have actually discovered that regular, moderate use of this sugar can assist in hormone and neurotransmitter levels, which will reduce signs of anxiety and anxiety, and can cause more steady moods.

Increases energy levels

The raw products for energy discovered in coconut sugar are somewhat different than standard table sugar, and take longer for the body to procedure. This suggests more consistent and long-lasting basal metabolism, so you will have reputable energy levels throughout the day, rather than the sugar rush and unavoidable crash.

Enhances body immune system

With trace levels of vitamin c in this sugar, it does have a very little effect on the body immune system and can drive the production of leukocyte, which are the body’s first line of defense against foreign substances and infectious pathogens. [4]

Coconut palm sugar

Coconuts like these are compromised when the sap from the tree is gotten rid of.

We are frequently asked about coconut palm sugar, and whether we plan to bring coconut palm sugar, also referred to as coconut sugar, palm sugar, or coconut syrup, among others. Coconut palm sugar is the current coconut product to get popularity, and its location in the market is broadening quickly. And for good factor! Coconut palm sugar is being promoted as a healthy sugar; low in the glycemic index and filled with vitamins, minerals, and amino acids. It apparently tastes terrific too!

This new success for palm sugar is yielding a high earnings for both coconut farmers and sellers in the u.s., as “much healthier sugars” are amongst the new high-demand “health” foods. We are seeing story after story in the philippines of how coconut farmers are transforming their coconut trees into coconut sugar production, gathering the sap from the tree to make this hot brand-new product. The process is very easy, permitting anybody with coconut palm trees on their land to quickly convert their coconut palms into an instant cash crop that reaps excellent monetary benefits.

Coconuts or coconut sugar – a coconut tree can not produce both!

As merchants in the u.s. and somewhere else likewise capitalize this brand-new need, sadly, the opposite of the story is not being told.

What nobody is cautioning customers about is that coconut palm trees can not produce both coconuts and coconut palm sugar! When the sap used to make coconut palm sugar is collected from the coconut palm tree, from the flower bud that will eventually form a coconut, that tree can no longer produce coconuts! Think about that for a minute. No coconuts = no coconut oil, no dried coconut, no coconut flour. Is coconut sugar worth quiting these other valued items that come from the coconut??

Some claim that if a coconut palm tree is producing coconut sugar, which implies that it can not produce coconuts at the same time, that it can still be transformed back to producing coconuts at a later time. However, in marianita’s experience in growing up in a coconut producing community, she has actually never seen this occur, and we have not seen any research studies that have been conducted released anywhere to support this claim.

The price of coconuts was just recently at a perpetuity high in the philippines, and we have actually seen scarcities worldwide in all the coconut producing countries at times. These rates and availability are cyclical, depending on tropical storms, el niño, and other conditions that affect the supply of coconuts. Presently in 2013, coconut prices are down, and exports are up, as weather systems have been more steady with supply down. But global, there are far fewer coconut trees than there were 50 to 60 years earlier, when the anti-saturated fat campaign began with earnest in the u.s., and condemned coconut oil along with all other hydrogenated fats. When coconut trees reached their maturity, many communities cut them down for lumber and never replanted the trees. Urban expansion has likewise led to fewer coconut trees in current times.

Another threat to coconut palm trees reported recently is the plan to make mindanao a “palm-oil” center for the world’s substantial need for palm oil. A private research study group has actually cautioned the government versus turning mindanao into a center of palm-oil production, stating this would straight threaten existing coconut plantations, the island’s significant farming export crop. “massive oil-palm plantations in mindanao might result to the supreme demise of the coconut industry where 3 million coconut farmers across the country depend on and majority are in mindanao,” the report stated. The report likewise exposed that international need for coconut oil, although varying sometimes, has stayed consistent. When it comes to the philippines, nevertheless, the group said coconut production has been reducing for the past five years.

Before the coconut palm sugar market fad, there were currently coconut palm trees committed to the production of “tuba,” the toddy that comes from the sap of the flowering bud of the coconut palm tree. This tuba is used to make coconut vinegar, but primarily it is utilized for lambanog, a liquor best referred to as “coconut vodka.” this is an established market in the philippines, and you can be sure that for the most part, these coconut palm trees that have actually been used to produce coconut vodka are not simply all of a sudden being converted to coconut sugar production! No, coconut palms that were formerly producing coconuts are now being converted to coconut sugar production, due to the fact that a farmer can often make more cash from the easy coconut sugar production than they can from selling the coconuts to wholesale coconut commodity brokers.

As it stands now, coconut palm sugar is not a sustainable industry. High consumer demand for coconut palm sugar is competing with increased demand for coconut oil and other coconut products. In 1993 the davao proving ground of the philippine coconut authority ran a 3 year trial comparing three kinds of coconut trees: 1. Coconut trees producing just coconuts, 2. Coconut trees producing just sap for the liquor/vinegar market, and 3. Coconut trees that were changed every 3 months to produce very first coconut sap, and then 3 months later on coconuts. Note that a coconut tree can not produce both at the same time. What was their result? The trees that were rotating between coconut sap production and coconut production had a 50% lower nut yield when switching back from coconut sap production. Likewise note that this remained in 1993, when there was no coconut sugar market yet. The study did not take a look at trees that produce coconut sap for longer than 6 months (which is the case almost 100% of the time in the philippines), nor did it look at the effect of the nutrition content of coconuts that are produced after the tree was tapped for coconut sap (they only looked at the leaves).

There are likewise no released requirements for coconut palm sugar production that we know, and a number of the nutrient claims might be unfounded. We have actually only seen one research study to date that has actually been published relating to the expected low glycemic index, but that study was not in a peer-reviewed journal. Likewise, the quality of the coconut palm sugar will differ greatly depending on the kind of tree the sap is collected from, the age of the tree, the time of year (rainy season or dry season), etc. Are there actual research studies released taking into consideration all of these elements? Exist released requirements anywhere on the production of coconut sugar from the philippines?

Where is the research on coconut sugar’s claims? Other sustainable palm sugars available

The american diabetes association has properly observed that claims to glycemic index (gi) are unknown and untested for coconut sugar, and recommends: “it is okay for individuals with diabetes to utilize coconut palm sugar as a sweetener, but they ought to not treat it any in a different way than routine sugar. It supplies just as many calories and carbohydrates as routine sugar: about 15 calories and 4 grams of carbohydrate per teaspoon.” so up until there is further research study to support claims that coconut sugar is different from any other sugar in its effects in raising blood sugar, one would be smart and safe to treat it the like other sugars.

A search in pubmed for “coconut sugar” produces no results for peer-reviewed literature on the topic, because this is a new product, and not a standard item. The conventional product for “palm sugar” is from a non-coconut bearing palm tree, arenga pinnata. The sap from this palm tree can be used to produce “palm sugar” without compromising coconuts, but this is not the type of palm sugar making in-roads into the u.s. market.

Furthermore, there is research study being done to make coconut xylose, which is similar to other xylitol sweeteners in the u.s. market, and can be made from the coconut husks, without sacrificing the coconut. One such business is beginning production.

Tropical customs has looked into the possibility of supplying coconut sugar to our consumers, and there are simply a lot of unanswered questions relating to the short-term sustainability of coconut palm sugar items, the quality of coconut palm sugar production, and the effect of products of coconut products such as coconut oil, coconut flour, dried coconut, and other coconut items which have currently seen record costs in current times. Individuals in the coconut palm sugar business have accused us of being financially motivated on this problem to just safeguard the items we sell, however they stop working to realize that with our network of numerous small-scale family producers, that we are rather possibly in the very best position to go into the coconut palm sugar market and revenue much more from it than the current providers. So this is not a financial position for us at all.

The philippine coconut authority in the philippines is sensibly suggesting individuals to plant coconut trees particularly for coconut sugar production, especially the “dwarf” types that are much shorter and can grow faster (average of 5 years instead of ten years.) However as long as consumers continue to demand coconut palm sugar at the present time, it is not likely that growers and harvesters in the philippines will not wait several years to allow the supply to catch up when they can make a higher earnings now. If existing trends continue, coconuts might quickly be so limited and the rate of coconut oil will be so high that just the abundant and popular will have the ability to manage it.

This is especially true during years where the weather damages coconut crops in one location of the nation, and the minimal resources from the untouched locations presses rates up as materials are limited.

There is a reason why the coconut palm sugar is so healthy. It feeds the coconut flower that grows into a fantastic coconut, from which we get such healthy items like coconut oil! Coconut oil is special in nature because of its fatty acid structure. Just human breast milk contains comparable quantities of medium chain fatty acids. Healthy sugars, on the other hand, are plentiful in nature. The philippines has a few of the very best sugar cane in the world, and lots of farmers are relying on sustainable and natural methods with products like “muscovado” natural cane sugar. And as was pointed out above, there are non-coconut bearing palm trees that can produce coconut sugar, and xylitol can be produced from the coconut husk. So for these reasons, tropical customs has actually decided not to participate in the coconut palm sugar market at this time. If at such a time the health claims for coconut sugar can be proven, and it can be shown that coconut sugar production will not affect the harvest of coconuts, we could alter our position. But for now, there are a lot of sources of healthier sugars that do not threaten the supply of coconuts. [5]

5 delightful ways to utilize coconut sugar

One of the things i like about experimenting with natural sugars is the ability to amplify the flavors in your recipe. For example, due to the fact that coconut sugar has a darker almost earthy flavor, it’s wonderful in baking dishes using chocolate or warm spices. It’s likewise dazzling stirred into coffee or tea, sprinkled on top of pancakes or waffles, or used to illuminate mouthwatering dishes like curries, chicken or fish. Here are a few inspired methods to utilize coconut sugar in your kitchen area this season:.

  1. Coconut soup with bok choy– rawmazing. This nourishing soup is intense and fresh while likewise being comforting and satisfying. Boasting child bok choy, marinaded mushrooms and warm spices, a little coconut sugar is utilized together with coconut milk to add a subtle sweetness.
  2. Red velvet cupcakes– keepin it kind. Whole grain flour, coconut sugar and beets combine to make these healthy vegan cupcakes.
  3. Flourless brownies– homemade mommy. With just a handful of ingredients, these decadent chocolate brownies are the ideal easy dessert and are likewise a wonderful afternoon treat with tea or coffee.
  4. Coconut milk masala chai– keeping healthy getting trendy. Making your own chai mixture in the house is a favorite in our house due to the fact that you can totally tailor which spices you wish to function. Mixing it up with a little coconut milk and coconut sugar amplifies the darker flavors and makes for a calming, satisfying break to the day.
  5. Rum-kissed coconut granola– bojon gourmet. There are all kinds of methods to sweeten granola. Some people use honey while others choose maple syrup. If you’re looking to attempt something brand-new, coconut sugar includes a layer of caramelly, nutty flavor that works magnificently in most granola and muesli recipes. [6]

Best overall substitute

There is one noteworthy substitute that works finest for matching the color, consistency, and taste of coconut sugar.

Brown sugar

For the best end result that the majority of resembles coconut sugar, usage brown sugar rather. It’s extremely typical and easy to get, and there’s a likelihood that you already have some on hand.

Do usage light brown sugar, as the greater molasses content in dark brown sugar will alter your flavor.

In a pinch, if you have no other sugar options offered, even granulated sugar will work as a replacement for coconut sugar.

In general, you can utilize light brown sugar, dark brown sugar, and granulated sugar in equivalent amounts as coconut sugar. Nevertheless, you do not need to load your brown sugar for measuring.

Considering that other sugars are a bit sweeter than coconut sugar, you might wish to decrease the sugar quantity. Use 2/3 cup of light brown sugar (or sugar, or dark brown sugar) for each 1 cup of coconut sugar required in a dish.

Finest natural replacements

If you’re trying to find a great coconut sugar substitution that is still a healthier alternative than table sugar or brown sugar, you can use one of these great alternatives!


Sucanat is raw walking stick sugar that undergoes just a couple of processing steps. The bigger crystals and light golden color look like coconut sugar very much! In addition, the natural molasses material of sucanat indicates that the flavor also has slight hints of caramel.

The coarse texture of sucanat implies that it will not liquify as quickly as finer sugars. Utilize the coarse granules to top baked items, or run the sugar through a food mill to reach table sugar or caster sugar consistency (superfine sugar ).

Sucanat can be used in a 1:1 ratio in any recipe requiring coconut sugar.

Raw honey

Or honey, but i do advise raw honey. What is raw honey? Raw honey is honey as you would discover it in the beehive or honeycomb. It is removed, strained, and packaged therefore maintaining a bevy of fantastic nutrients.

When raw honey has undergone commercial processing, which includes heating, cooling, skimming, it is typically not as nutritious as raw honey.

In addition, in some cases commercially processed honey has actually been processed to the point that it holds very little of its true honey taste. Ingredients like corn syrup and sweeteners can likewise alter the honey flavor, consistency, and dietary worths.

Back to raw honey! Use raw honey in a 1:4 ratio as coconut sugar when replacing. For each 1 cup of coconut sugar, use 1/4 cup of honey. * when utilizing liquid alternatives, you may need to change other liquids in your recipes.

Maple syrup

Maple syrup is the sap that has been collected from maple trees. The maple sap is boiled until it reaches syrup consistency, then bottled and sold for everybody to enjoy!

Like honey, maple syrup is a fast and simple coconut sugar alternative! The taste is more maple, certainly! Nevertheless, it does include its own notes of sweet taste that work quite suitably in any dish.

Do go with pure maple syrup for any replacement as the majority of business brand names have plenty of other ingredients!

Use maple syrup in a 1:4 ratio, or 1/4 cup of maple syrup for every single 1 cup of coconut sugar. * when utilizing liquid substitutes, you may need to adjust other liquids in your dishes.

Agave syrup

Agave syrup, likewise called agave nectar or maguey syrup, is a syrup made from the agave plant. The sap is collected from the plant and then processed with heat and enzymes.

This commercial process changes the traditional mexican syrup, miel de agave, into a highly-processed syrup. The resulting syrup has lost most, if not all, of its dietary advantages.

Nevertheless, the gi index of agave syrup is lower due to the fructans of the agave sap being converted to fructose in the heating and/or enzyme process.

Agave syrup is 1 1/2 times sweeter than sugar! Like other liquid coconut sugar replaces, use 1/4 cup agave syrup for each 1 cup of coconut sugar needed. * when using liquid substitutes, you might need to change other liquids in your dishes.

Maple sugar

Maple sugar is exactly what it sounds like it is! The ‘sugar’ is the dehydrated maple sap that has actually been decreased to granule type.

The coarse granules look a lot like coconut sugar, but like maple syrup, they have a more maple taste. It’s still an extremely pleasant taste, it just does not quite match up to the light caramel taste of coconut sugar.

Benefit – you can make maple sugar in the house! You need the actual maple sap from a sugar maple tree. Boil the sap until it reaches 270ºf (132ºc ). The sugar granules will form at this temperature, simply continue stirring until the granules have actually completely formed.

Maple sugar works incredibly in a 1:1 ratio as a coconut sugar substitution!

Date sugar

This sweet powdered sugar is not a ‘sugar’ in the strictest sense. It is made from carefully ground, dehydrated dates that can be utilized as a sweetener. And it loads a punch of fiber and minerals for some fantastic dietary benefits!

Benefit – you can make date sugar in the house! I like medjool dates for my date sugar. Cut each of your dates in half, eliminate the pits and discard.

Using a dehydrator or a preheated oven at 425ºf (218ºc) location your dates on a parchment paper-lined baking sheet. Leave spacing between the dates so that they get warmed evenly.

Bake for about 15 minutes, or till the dates feel very firm when squeezed. Literally, there ought to be no genuine offer to them!

Once they’re dried, you will require a food mill that can deal with a heavy-duty job! Process the dates a few at a time up until complete, operating in about 1 teaspoon of cornstarch per 1 pound of dates. Shop the date sugar in an airtight container.

Date sugar has a moderate, sweet flavor that can be utilized in a 1:1 ratio when changing coconut sugar. Nevertheless, i choose to utilize 1/2 cup for each cup of coconut sugar or brown sugar and 2/3 cup for each 1 cup of granulated sugar. * just keep in mind that date sugar will not dissolve like other sugars!

Demerara sugar and turbinado sugar

These two sugars are often described interchangeably, and likewise called ‘raw sugar’. Here in the states, you are a lot more likely to find this sugar offered as ‘turbinado’. Over the pond in britain, you are most likely to find ‘demerara’ sugar.

Nevertheless, if you do happen to discover both at a shop you would see that the demerara sugar is normally lighter in color with a golden blonde look. The taste of demerara is also a bit milder than turbinado sugar.

Both of these sugars are excellent alternatives to coconut sugar and can be used in the same amount as the coconut sugar required in a dish.


Stevia is a plant-based sugar substitute from the leaves of the stevia plant, which is an herb from the asteraceae family. This sugar-free sweetener is offered in powdered or liquid type, with specific packages offered for ease of use.

I’ve seen it kept in mind in numerous places that stevia can be used as a 1:1 replacement for sugars of all types. However, stevia is two times as sweet as sugar and i do not use it in anywhere near the same percentages!

If you recognize with using stevia, you may currently understand your preferred ratio for alternatives. If you are new to using stevia, taste and change as you go. Experiment till you find your ‘just right’ flavor.


  • Monk fruit
  • Piloncillo or panela (mexican brown sugar)
  • Erythritol
  • Tagatose
  • Xylitol [7]

Risks and adverse effects

Why is coconut sugar bad to consume in big amounts, according to some professionals? The bottom line is that it has the same calories as regular sugar, so consuming it in small amounts is essential.

There appears to be little info concerning other safety measures. This sweetener is generally well-tolerated, however remember that having excessive sugar of any kind can contribute to weight gain and high blood sugar level levels.

A high-sugar diet plan might also get worse inflammation and increase the threat of problems like metabolic syndrome, cardiovascular disease, and raised high blood pressure, triglycerides and ldl cholesterol levels.

Additionally, the american diabetes association explains that many products on the shelf add routine sugar to coconut sugar, so it is necessary to keep a watchful eye on labeling. Select organic coconut sugar that contains no additional sugar, and utilize it in percentages. [8]


Coconut sugar must stay totally dry and in a sealed container. You can keep it at room temperature in a cool, dry location for approximately a year. If the coconut sugar remains in block form, keep it in a cool part of the kitchen in an air-tight container so it does not dry. [9]

The bottom line

At the end of the day, coconut sugar is no miracle food.

It’s very similar to regular table sugar, although it’s not as processed and consists of small quantities of nutrients. If you’re going to use coconut sugar, use it moderately.

Coconut sugar belongs in the same boat as the majority of sugar alternatives. It’s much healthier than refined sugar however certainly worse than no sugar at all. [10]


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