Coconut sugar

[markem]

I recently read an article that touted "alternate" forms of sugar, including coconut sugar. Since almost all my sugar use is as a coffee sweetener, I decided to give it a shot. I got the "unbleached" version that is recommended for baking and such but not for drinks (I'm a rule breaker). No coconut flavor (as one would expect) but a slightly different sweetness that I like with my coffee.

Anyone else use coconut sugar?

[shilala]

I've never heard of it, Mark. Is it a low-cal thing, or just something different?

[hscmit]

wife uses it in a lot of baking
never noticed a difference

[nofeardiver]

where do you get it? Never heard of it or scene it before...

[deadrise]

I seen it a few weeks ago never ordered it tho I need too they also got coconut flour linky

[markem]

It is almost pure sucrose, which may or may not be better for you. I get it from a local grocery store that is big in to organics. Odds are good that if you find a place that sells Stevia that you will also find coconut sugar.

We use tapioca flour a lot, esp on fish, but haven't tried coconut flour.

The more you tend towards sucrose, the easier it is supposedly to break soda and other sugar cravings. Research required, btw.

[slickster81]

Also known as Palm Sugar or "Jaggery"...get it at Indian/Pakistani markets in a cone shaped lump....way cheaper! We use it often for cooking Thai dishes, the flavor is different to be sure. I don't sweeten my coffee, but I bet it would add a richness to it. It isn't really made from coconuts though, just the sap of the flowers from the coconut palm.

[T.G]

Originally Posted by slickster81

Also known as Palm Sugar or "Jaggery"...get it at Indian/Pakistani markets in a cone shaped lump....way cheaper! We use it often for cooking Thai dishes, the flavor is different to be sure. I don't sweeten my coffee, but I bet it would add a richness to it. It isn't really made from coconuts though, just the sap of the flowers from the coconut palm.

I'm pretty sure palm sugar is from a different tree, the date palm IIRC. I've also found that it doesn't taste the same as coconut sugar, I actually find the caramel taste of the palm sugar to be more beneficial to a large number of dishes, plus, as you said, it's cheaper.

As for the cones, have to watch where they come from, at least out here. Being in CA, most of those cones I've seen are pure unrefined cane sugar for Mexican/Spanish cooking styles. The palm sugar comes in rock hard disks found at Asian markets.

[slickster81]

I'll have to respectfully disagree with you on the coconut/palm sugar.

Date sugar is indeed from the date palm, but it is expressed from the fruit (dates) and is a different product. Uber sweet and has that bittersweet almost burnt caramel flavor reminiscent of the fruit its made from. I use a little (about 20%) when I make Baklava since it adds a rich depth to the pastry.

Coconut sugar (a.k.a. palm sugar) is made from the sap of the coconut palm flowers. Rich caramel like flavor, but not bitter at all....really smooth stuff. I generally use it when making Southeast Asian and Caribbean dishes since it pairs well with the curry flavors.

As for the cones, yep....gotta read the label, Piloncilo is common in Hispanic markets and grocery stores with an ethnic aisle. Totally different as you pointed out, piloncilo is hard, compressed cane sugar (before final refining to bleach it) Damn near need a hammer to break chunks off! Best stuff in the world if you are making flan though, white sugar just doesn't have that unique flavor.

Regardless.....it's all good!!!!!

[T.G]

Originally Posted by slickster81

I'll have to respectfully disagree with you on the coconut/palm sugar.

Date sugar is indeed from the date palm, but it is expressed from the fruit (dates) and is a different product. Uber sweet and has that bittersweet almost burnt caramel flavor reminiscent of the fruit its made from. I use a little (about 20%) when I make Baklava since it adds a rich depth to the pastry.

Coconut sugar (a.k.a. palm sugar) is made from the sap of the coconut palm flowers. Rich caramel like flavor, but not bitter at all....really smooth stuff. I generally use it when making Southeast Asian and Caribbean dishes since it pairs well with the curry flavors.

As for the cones, yep....gotta read the label, Piloncilo is common in Hispanic markets and grocery stores with an ethnic aisle. Totally different as you pointed out, piloncilo is hard, compressed cane sugar (before final refining to bleach it) Damn near need a hammer to break chunks off! Best stuff in the world if you are making flan though, white sugar just doesn't have that unique flavor.

Regardless.....it's all good!!!!!

Have to be honest with you brother, I can't figure out what you're "respectfully disagreeing" with.

Palm sugar and coconut sugar are from different palm trees - check, agreement there.

Rich, caramel flavors - check, agreement there.

One needs to check the source of the "cones" of sugar, since they can be from any number of sources, including cane - check, agreement there.

All I can see is that your taste preferences are different for the two sugars and what you use them for. - Meh. That's like arguing over using apple cider vinegar or white vinegar in a salad dressing. Hardly a disagreement, it's just a matter of preference.

[slickster81]

Then perhaps I used the wrong word....regardless, it is a matter of preference as you said.

But Palm sugar and Coconut sugar are from the SAME TREE, which was the point I was trying to make.

Like my wife says...."whatever".

It's sweet.

[T.G]

Originally Posted by slickster81

Then perhaps I used the wrong word....regardless, it is a matter of preference as you said.

But Palm sugar and Coconut sugar are from the SAME TREE, which was the point I was trying to make.

Like my wife says...."whatever".

It's sweet.

Coconut palm and date Palm are two different trees in the same family.

[markem]

http://en.wikipedia.org/wiki/Coconut_sugar

[T.G]

Coconut palm: Family: Arecaceae, Genus: Cocos, scientific name: Cocos nucifera

Date Palm: Family: Arecaceae, Genus: Phoenix, scientific name: Phoenix dactylifera

While they are in the same family, they are not the same tree, nor can they cross-pollinate.

---
edit: Mark beat me to it.

[slickster81]

Yeah....I got me a real case of DUH running!

Got home last night, rummaged in the pantry for the chunk of Jaggery I bought a week or so ago at the Indian Market.....main label "Palm Sugar" fine print ingredient: "sugar from coconut palm" Whaddya know?

Dig a little more....ah ha! Find the package from the Middle Eastern market....main label "Palm Sugar".....then something in Kufic (probably says "date sugar dumba$$.....") Call my friend at the market..."Hey Linda, what is this Palm Sugar I buy made from". "Dates....what you think is made from"?

I repeat....duh.

Now I know....

[Pinocchio]

I use it for baking and also as a coffee and tea sweetener, it tastes the same (maybe just slightly different) but its more healthy, contains various vitamins and minerals etc.

[pnoon]

Originally Posted by Pinocchio

Here in this article you can read about the benefits of coconut sugar

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