The first time without
the coconut palm sugar because I didn't see it in the instructions and forgot to add — oops!
I made this tonight, subbing Xylitol for
the coconut palm sugar because I didn't have any, and it was TO DIE!
This particular recipe uses more
coconut palm sugar because of the amount of unsweetened cocoa powder.
I just like
coconut palm sugar because it's low - glycemic and great for slowing down sugar absorption in the blood (this helps you avoid a sugar spike:)-RRB- Hope you enjoy these soon!
Not exact matches
I opted for
coconut sugar vs regular
sugar because organic
palm coconut sugar is 3 - 5 % fructose.
I made these this weekend and the only change I made was to use
coconut palm sugar with butter and cinnamon for the filling and left out the raisins and nuts
because I wanted to make them into a carmel roll.
It's also a sustainable
sugar,
because of the abundance of
coconut palms.
I ditched the orange zest, cardamom and
coconut palm sugar,
because people don't always have those ingredients on hand.
It is said that
coconut palm sugar is 50 % — 75 % more productive than cane
sugar per hectare
because of this.
Because the
coconut palm sugar is produced from the nectar that feeds the
coconuts production and if
coconuts are always being produced from the tree, this means the nectar is always flowing.
Since it has a low - glycemic index,
coconut palm sugar is often considered a better alternative to regular table
sugar because it doesn't cause the same spike in blood
sugar.
Moreover, the article states that the increasing popularity of
palm sugar will cause the price of products like
coconut oil,
coconut flour, and shredded
coconut to skyrocket
because low income
coconut tree farmers will choose to use their trees to produce
coconut sugar instead of mature
coconuts.
Unlike refined white
sugar, which is considered «empty calories»
because it has no nutrients,
coconut sugar retains some of the nutrients from the
coconut palm (this is also good).