Nature's Apothecary Coconut Sugar is made from the sweet nectar of coconut palm tree blossoms and evaporated at low temperatures, it is also minimally-processed and is much lower on the glycemic index than most sugars. It contains a wide variety of vitamins, minerals, and amino acids which aid in the slow absorption of sugar to the bloodstream.
According to the Philippine Food and Nutrition Research Institute, coconut sugar has a lower glycemic index (35) than white sugar (60 to 65), meaning it doesn't spike your blood glucose and insulin like table sugar does.
The flavor is rich and full-bodied without being overly sweet or cloying. It substitutes perfectly for any recipe that calls for white or brown sweeteners and for hot beverages such as coffee.
- Low glycemic index
- Relatively high on nutrients
- Natural sweetener
- Less fructose which is a variant of sugar which is quickly converted into fats by our body
- Better electrolytes as it is high in potassium, magnesium and sodium
- Helps restore the good bacteria in the gut and also boost your immunity
You can use it in your morning coffee, in your favorite vegan dessert recipe, or in virtually any other place you’d use regular sugar.
Coconut Sugar Oatmeal Cookies
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1 cup butter, softened
1 3/4 cups Nature's Apothecary Coconut Sugar
2 large eggs
2 1/2 teaspoons vanilla
3 1/2 cups old-fashioned rolled whole oats
1. Preheat oven to 350°F.
2. Whisk together thoroughly flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Beat butter, coconut sugar, eggs, and vanilla.
4. Combine flour mixture into butter mixture until well blended.
5. Stir in oats.
6. Drop by spoonfuls, about 3 inches apart, onto cookie sheet lined with parchment paper.
7. Bake at 350°F for 9-11 minutes.
8. Remove cookie sheet and let stand for a minute or two until cookies are slightly firm, before transferring cookies to wire racks to cool.
Healthy Chocolate Pudding
2 cups milk of choice OR canned coconut milk
heaping 1/8 tsp salt
1/4 cup cocoa powder
1/3 cup Nature's Apothecary Coconut Sugar
1/2 cup milk of choice + 3 tbsp cornstarch
optional 3.5 oz chocolate chips or broken-up bar
3/4 tsp pure vanilla extract
Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener.
Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved.
When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat.
Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts.
Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight.