What is Coconut Blossom Sugar
Coconut blossom sugar, Also known as sugar of palm of coconut, is a natural sweetener that is obtained from the sap or nectar of the flowers of the coconut palm.
Often used in place of the XNUMX/XNUMX cup sugar granulated, has a rather low glycemic index (GI), equal to 35, the Philippine Coconut Authority; however other studies, such as those conducted by the University of Sydney, the index would even rise to 54.
It lends itself to being used for all preparations that involve the use of traditional sugar, refined or raw which is, among other things, in the same proportions, as it has a very similar sweetening power; sweets, biscuits, ice creams, creams, cakes and desserts, even hot or cold drinks can be sweetened with this sugar.
Just remember that, compared to traditional sugar, it has a more intense and fruity taste, with an aftertaste reminiscent of caramel. Beware of one more thing: it should not be confused with palm sugar, which is obtained from a completely different plant.
Properties of coconut sugar
Not being a refined product, coconut blossom sugar is a brown-colored whole sweetener that keeps almost all its nutritional properties intact: it contains a fair amount of B vitamins, potassium, magnesium, phosphorus, calcium, zinc, iron.
Last but not least, coconut sugar also contains enzymes which allow a slow absorption of sugars into the blood.
However, this sugar obtained from flowers is not a product that makes you lose weight or has miraculous virtues: it should be remembered, in fact, that 100 g provide about 380 kcal.
Here is a SuperfoodEvolution video that explains the specific features of this product and a second CocoSugar video that shows you how it is extracted.
Read also Maple syrup, properties of a natural sweetener >>
Where is coconut blossom sugar found
Easily available online and in organic food shops, coconut blossom sugar is not that cheap: a 500g pack of organic product can cost around 5/7 euros.
Whole and organic coconut sugar, from sustainable agriculture, is what you must look for if you want to try this food. Work and harvesting are a precious tradition, which is handed down from father to son, who work four hours in the morning and the same in the evening, climbing long bamboo ladders to empty the bampongs, the glass containers into which the lymph pours.
There is also the version raw coconut sugar, in which evaporation takes place at temperatures below 40 ° C, requiring slower processes, but which keep the precious nutrients unaltered.
Read also Whole cane sugar, the types >>
Photo: Elena Schweitzer / 123rf.com