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I learned how to make simple syrup with coconut sugar because I love the benefits of coconut sugar – but sometimes it just won’t dissolve! This easy simple syruprecipe solves that problem and creates a healthy, natural sweetener that can easily be used to sweeten foods and drinks.
By making a simple syrup with coconut sugar, I can make a liquid sweetener that has the benefits of coconut sugar, yet it still dissolves in the food or drink in which I’m adding it.
I made the switch to natural sweeteners several years ago because of the effects of processed sugar on the body. My favorite liquid sweetener is honey, and my favorite powdered sweetener is coconut sugar. I wanted to use coconut sugar as a liquid in a recipe, and thus this easy Coconut Sugar Simple Syrup recipe came to be.
If I’m baking, I normally use honey or maple syrup. I find that both of them give a slightly different taste to the foods, and that normally enhances the taste of my baked goods. Maple syrup works well in pumpkin or cinnamon recipes; honey can be used to sweeten fruity baked goods.
However, sometimes I don’t want the honey or maple flavor because they won’t work in the recipe. Take, for example, iced tea. I like honey in my hot tea, but not in my sweet tea. Homemade lemonade is another drink that is very delicious with a sweetener like coconut sugar simple syrup. Try making this Sparkling Raspberry Lemonade recipe with this coconut sugar simply syrup instead of liquid stevia.
As much as I love coconut sugar, it doesn’t dissolve very well. I do sprinkle some on my cereal, but it doesn’t fully dissolve in the milk. I don’t mind that in cereal, but I do want coconut sugar to dissolve in other foods and drinks.
COCONUT SUGAR BENEFITS
One of the reasons that I like coconut sugar is that it is not bitter. It’s also widely available, so I can pick it up at the store and not have to order it online.
Coconut sugar is made from the coconut palm tree, and it can also be called coconut palm sugar. Palm sugar, however, is from a different tree.
White sugar doesn’t have any nutrients, so it’s purely empty calories. Coconut sugar can’t be called a healthy food, but it does have minerals like iron and zinc.
It also has a dietary fiber called inulin. This fiber isn’t digested in your upper GI tract; it works sort of like a prebiotic to feed the good bacteria in your gut.
Coconut sugar is a lower glycemic index food than table sugar, which means that it won’t raise your blood sugar as high as white sugar.
Add water to a medium sized pan and bring to boil over high heat.
Turn heat down to medium and add coconut sugar. Stir frequently for 3-5 minutes or until the coconut sugar melts.
Remove from heat and let cool completely. You can use it immediately or store in the fridge in a mason jar.
Notes
To use, simply add this coconut sugar simple syrup to your drink and stir well. Since it's been dissolved in heated water, it will mix in your drinks and other recipes and not fall to the bottom like the granular version does.
As you can see from the photos, coconut sugar simple syrup is very dark. That doesn't matter when you use it in iced tea, but it will darken lemonade. It still tastes great, but it may not look as pretty.
Nutrition Facts
Coconut Sugar Simple Syrup
Amount Per Serving (3 tbsp)
Calories 69
% Daily Value*
Sodium 42mg2%
Carbohydrates 18g6%
Sugar 13g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Cari Dunn
Cari Dunn is homesteading on an 11.5 acre farm with her husband, three kids, 5 goats, and flock of chickens. She currently blogs at Everything Pretty where she features health and beauty tips along with DIY beauty recipes.
The other 25% comprises nutrients, fiber, and other “good stuff.” For the same amount of conventional sugar, you're consuming less of the “bad stuff” while increasing your nutrient intake. Coconut sugar can replace cane sugar in a 1:1 ratio.
Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.
It's sweet with a distinctive maple flavor, however when baked into something this flavor is harder to detect. For cooking use 1 cup maple syrup for 1 cup coconut sugar. For baking use 3/4 cup maple syrup for 1 cup coconut sugar and decrease liquids in the recipe by 3-4 tablespoons per 1 cup substituted.
Because monk fruit tends to dissolve a bit better than coconut sugar, she says it's also a great option for beverages (note, however, that both coconut sugar and monk fruit dissolve well in hot water).
Coconut sugar is a popular sweetener in many vegan diets, as it is plant-based and minimally processed. Because coconut sugar is a plant-based, natural sweetener, some people feel it is more nutritious than regular table sugar.
With coconut syrup, companies take coconut sugar and add water to it, turning it back into a syrupy consistency. So they are similar, but not the same.
Coconut nectar syrup is a wonderful low GI sweetener, making it a superior alternative to maple syrup's high glycemic index. It has a GI rating of only 35 compared to 54 of maple syrup. Foods with a lower glycemic index will have a less drastic effect on your blood sugar levels.
Real Maple Syrup has a glycemic index of 54. Maple syrup is defined as having a "medium" index. Coconut Sugar has a glycemic index of 35, which puts it in the "low" index. Real Maple Syrup is full of antioxidants that are anti-inflammatory, anti-cancer, and anti-bacterial.
Granulated sugars: Most offer a 1:1 ratio to substitute. Liquid sweeteners: these are a bit more sweet and will add more liquid to your baked goods. Try using a 4:3 ratio. For every 1 cup of coconut sugar, use 3/4 cup liquid sweetener (maple syrup, honey etc.)
Coconut sugar is popular in the world because this product offers several benefits, the most famous of which is a low glycemic index. The glycemic index of coconut sugar is at 35, which is quite low compared to the glycemic index of honey, which is at 58.
Eating a lot of sugar, including coconut palm sugar, can increase the risk of mouth infections and dental problems. This is because sugars contain high amounts of fermentable carbohydrates. People with diabetes are more prone to infections and gum disease.
However, since it contains between 80% and 90% sucrose (the same as table sugar) in addition to 1 to 2% glucose and 2 to 4% free fructose, it is important to say that it will undoubtedly have an effect on blood glucose, perhaps not as high as table sugar but it may cause a significant elevation.
This sugar melts perfectly fine and can be used one-for-one with the sugar called for in your recipe. To start with, I'd recommend using it in place of brown sugar in a batch of cookies (Chocolate Chip is my favorite!), and then experiment from there.
Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour.
It's often marketed as a healthier sugar alternative, even though its nutrition profile is very similar to brown sugar ( 2 , 3 ). You can easily swap coconut sugar and brown sugar in a 1:1 ratio. Though coconut sugar looks and tastes a lot like brown sugar, it doesn't hold as much moisture.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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