Coconut sugar is actually granulated, dried coconut flower blossom nectar from a coconut tree and not made from the coconut itself, as some might think.
Farmers climb high to the top of the coconut trees where flower blossoms emerge. They tie the blossoms together, then gently slice off about one centimeter off the tips. This tied cluster of blossoms are placed in a collection vessel where the nectar will drip.
Over the course of a single day, the tree can produce up to an incredible three liters of fresh nectar! This nectar is collected twice a day, boiled, and then granulated into coconut sugar as you now know it.
As the holidays approach, if you find it hard to resist all the desserts and sweets, opt for little ways you can improve your sugar intake by switching from regular table sugar to coconut sugar.
Regular table sugar undergoes stages of refinement and in the process, its nutrients are compromised and what is left are empty calories. Because of the simple, unrefined steps in which coconut sugar is made, its nutrients are retained and you can benefit from them.
Food characterized as high glycemic means it will raise your blood sugar levels faster—the reason you experience a sugar crash. Lower glycemic levels equal slower absorption of sugar in the bloodstream and less sugar crash. Coconut sugar has a glycemic index of 35 while regular table sugar yields a 65-70 rating.
In any dish or drink you would use sugar! Mix it in your coffee, tea, or party punch. Glaze it over pumpkin seeds or your turkey. Include it in recipes for cranberry sauce and a sweet potato casserole. Use it for all your baked goods from pies, puddings, and cakes.
And if you have any wonderful recipes that you'd like to share with us, tag them on Instagram with #bigtreefarms.