Coconut sugar
Description
Coconut sugar comes from the sap of the flower clusters of the coconut palm and has a pleasant caramel-nutty flavor and a light to dark brown, fine-grained texture reminiscent of muscovado sugar. Its aroma is subtler than that of molasses, which pairs well with both desserts and beverages. Nutritionally, it primarily provides sucrose and trace amounts of minerals such as potassium, iron, and zinc, as well as small amounts of inulin, a prebiotic fiber. It is often seen as an alternative to refined sugar, but it is still sugar and should be used in moderation. In the kitchen, it works well in baking, for sweetening coffee and tea, in sauces, glazes, dressings, and marinades, replacing brown sugar 1:1. Store in an airtight, dry container away from moisture and heat; if it hardens, it can be softened with brief heating or a piece of apple in the container.
