Coconut sugar can be used as a sugar substitute for hot or cold beverages like coffee, tea. Like the ordinary sweetener: white and brown sugar, honey, maple syrup, coconut sugar make a perfect alternative.
Coconut sugar can also be mixed in juices, smoothies for delicious beverage or in oats to make the breakfast more tasty and to bake fabulous desserts. You can also spread the coconut syrup on bread and toast or drizzle on pancakes. If you are eager to make your own breakfast then you can coat muesli with coconut sugar or even on pop corns to enjoy in front of a movie!
What to ask for more? It's considered to be healthier than refined and artificial sugar but that we will come back in our next post!
Here are some delicious recipes you could try to delight yourself and your guests:
Kuu Pua Cocktail
3 Slices fresh pineapple (1 to garnish)
2 Slices fresh orange
1 1/2 ozs Vodka
1 oz Passion fruit juice
1 oz Guava juice
1 Splash of coconut syrup
Rim a cocktail glass with the sugar. Fill a shaker with ice. Add the fresh fruit and muddle. Add the vodka, juices and coconut syrup, shake vigorously. Strain into the glass. Garnish with the pineapple rolled in more sugar.
Almond Breeze Tropical Morning Smoothie
2 Cups almond Milk
1/2 Seeded and cubed papaya
1/2 Seeled and cubed mango
1/2 Cubed pineapple
1 Orange peeled and cut into quarters
1 Tbsp coconut sugar
1/4 Cup coconut flakes
Add all ingredients to a blender. Blend until smooth and pour into glasses and garnish with a piece of pineapple and a sprinkling of coconut flakes.
Chewy lime and coconut sugar cookie
2 3/4 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
1 Cup butter, softened
1 1/2 Cups coconut sugar
1 Large egg
1/2 Teaspoon vanilla extract
Zest of one large lime
3 Tbsp lime juice
1/2 Cup toasted coconut
1/2 Cup coconut sugar for rolling cookies
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats.
2. Toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.
3. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
4. Using a mixer, beat together the butter and coconut sugar until smooth and very fluffy. This will take a couple of minutes.
5. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined.
6. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don't over mix.
7. Roll rounded teaspoonfuls of cookie dough into balls. Put coconut sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart.
8. Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit.
9. Let stand on cookie sheet two minutes. Move cookies to a cooling rack and savour it!