battle of the sweeteners

with sooooo many sweeteners & sugar alternatives popping up on the market these days, we decided to get down & dirty with the top three choices for sticky chai – agave, honey and our personal favourite, coconut sugar!

 

how’s it made, is it healthy and is it worth it? Find out below…..

ROUND 3: coconut sugar

dominant sugar – sucrose (70-80%)

Glycemic Index – 54

 

coconut sugar/coconut blossom sugar/coconut nectar/palm sugar – it’s all the same – is derived from the flower of the coconut palm tree and is made across South-East Asia, predominantly Malaysia & Indonesia.

Despite its origins & commonly used name, palm sugar, it is in no way associated with the palm oil industry or made in any similar way

 

how is it made?

this is a centuries-old, highly-sustainable tradition of  “tapping” the sap from the flower of the coconut palm. The sap is then gently heated in large woks to remove the water content, which is around 80%. The process stops when the correct amount of water has been removed for each end product – a soft paste, a granulated sugar or rolls/blocks

 

is it healthy?

somewhat… the sap contains a wide variety minerals such as potassium, iron, calcium & zinc as well as vitamins B1,2,3 & 6 which are still present after heating, although you would have to consume HUGE amounts of coconut sugar to hit your RDI which isn’t recommended and at the end of the day, it is still a sugar – everything in moderation!

 

in conclusion

if you’re after a tasty, sustainable, vegan-friendly alternative sweetener, then coconut sugar is very a good choice –  it’s completely vegan and provides a whole new flavour profile with its subtle caramel tones, but if you want to pour it on your pancakes you’ll have to make it into a syrup yourself!

#perth #perthsbestchai #perthsmallbusiness #perthlife #perthchai #coconutsugar #coconutnectar #veganchai #honeyfree #alternativesweetener