Why we use coconut sugar

why we use coconut sugar

Living in Bali, where there are coconuts everywhere, it’s easy to forget that coconut products are also taking off around the globe as well. Last time I visited the US, a short trip to the health foods store was like stepping into a coconut supershop: coconut water, coconut flakes, coconut bread, coconut chips, and yes—coconut sugar.

So what’s the big deal?

Coconut sugar cakes.

Coconut sugar cakes.

Well, first and foremost, for us coconut sugar is about as local as it gets. It’s grown and processed right down the road from our factory—so it just makes sense. But more than that, coconut sugar is considered to be a healthier alternative to white, cane sugar. Let’s be clear though: it’s still sugar. It’s a treat, not a part of our everyday diet.

Coconut sugar has a lower glycemic index than cane sugar, which means it has less of an impact on your blood glucose levels. Foods with a low glycemic index are used by the body at a much slower rate, resulting in lower and smaller fluctuations in blood glucose and insulin levels. In other words, it’s less likely to give you that “sugar high” and consequent drop.

As if all that wasn’t enough, the flavor of coconut sugar is simply out of this world. Compared to cane sugar (or even commercially processed coconut sugar), the coconut sugar we use has a smoky, caramelly, maple flavor to it that really makes the chocolate sing—and taste sweeter than it actually is.

Whether you live in Bali or in the West, coconut sugar is widely available. Look for an organic, fair trade brand so you can be sure it’s been sustainably harvested. And don’t feel limited by chocolate. Coconut sugar makes a great substitute for any place you use other kinds of sugar—from coffee to cookies. Enjoy!