Let’s talk about coconut palm sugar. It tastes rich and caramelly like soft brown sugar, has a low GI (35) & is the most environmentally sustainable sweetener in the world.
Coconut palm sugar is not technically “raw”, but its only processing is evaporation and it maintains an impressive mineral profile. It is, however, still a sweetener. So take it easy on this stuff, ok guys?
I heard about its sustainability when I picked up a copy of Peppermint Magazine a couple of months ago, having never seen it before. It’s not new, I just don’t buy a lot of magazines. To be honest, its Frankie-like appearance was what sucked me in! I’m always drawn to the matte covers, muted tones and DIY feel when browsing a magazine stand.
Some great articles in last quarter’s issue caught my eye. Clockwise from top left: A write up about fair trade/ethical cocoa/cacao, Tracy McDiarmid from Beanstalk Bakery – a vegan catering business in Melbourne, John & Benna Fletcher from Ice Blocks in NSW & Castlemaine’s eats/shops/visits – a town in regional VIC not far from me!
The concept of the mag is clear and simple: sustainability meets fashion. I read it almost cover to cover, which is a pretty rare occurence.
I’d already been using coconut palm sugar for quite some time now, having purchased it in bulk from Santos Trading. Admittedly, it’s expensive – but not as expensive as agave. And it’s like crack – when you taste it, you’ll want to have it in/on everything. Note: Maybe this is an unfair comparison – I’ve never had crack.
Since this is actually a food blog, I’m going to talk about eating it… But if you want more info on sweeteners, glycemic indexes and sustainability, the internet is your oyster!
3 parts Coconut Palm Sugar
1 part Water
- Unlike cane sugar, you don’t need to heat it to dissolve it. Just stir!
- It will be a little grainy because of coconut palm sugar’s natural texture – to fix this (if you need it smooth), simply push through a sieve with the back of a spoon.
- Voila! Now you have a tasty, environmentally sustainable, low GI, liquid sweetener! Time to toss the agave & maple syrup. (Sorry Mexico & Canada.)
Here’s some other things I’ve learned about using it that you might find useful:
- It makes the most amazing cinnamon sugar I’ve ever tasted.
- It will never dissolve into cacao butter in its granulated state, no matter how long you patiently wait for it to happen (I embarrassingly tried this three times).
- And finally – it is NOT the same thing as palm sugar.