Coconut Sugar Substitute: 14 Best Alternatives For This Natural Sweetener

The use of coconuts has been rising in popularity over the last few decades. They are apparent in any number of cuisines, including South American and East Asian dishes. 

A lot of people, when they hear the word sugar substitute do not think of a good thing. Sugar in all forms has been linked to obesity and diabetes. While it’s true that there are sugar substitutes such as maple syrup or brown sugar that are healthy, there are no sugar replacements out there. This is because something like coconut sugar is so much better than regular sugar. It has a very unique flavor and makes for a delicious candy alternative.

Coconut sugar is a great sweetener, but unfortunately, it is also quite harmful because it contains an abundance of sugar. In this article, we’ll show you how to natural Coconut Sugar Substitute.

What is Coconut Sugar?

Coconut sugar is an emerging natural sweetener, the production of which is rising in the tropical regions of Southeast Asia. It’s a solid form of sugar that comes from the sap of coconut trees, also known as palm trees. The sap can be processed and dried into hardened granules that look similar to brown sugar. 

Coconut sugar has a rich, caramel-like flavor with notes of vanilla and maple syrup with just a hint of coconut aroma. It has a higher moisture content than other dry sugars and contains more carbohydrates, protein, calcium, iron and zinc than traditional white or brown sugars. Because it’s not bleached or filtered like many other refined sugars, it retains some vitamins and minerals found in natural maple syrup.

Coconut sugar is a sweetener made from the sap of coconut trees, from the coconut husk. It is commonly used in cooking and baking because it has a high sweetness, a low water content and a high melting point. It is naturally found in sweet tropical fruits, like coconuts, but it is available in cans, which brings it to the European market. When purchased, it should be hot, as this is its most important feature.

1. BROWN SUGAR

Brown Sugar is an essential ingredient in a range of dishes from American, Caribbean, to Caribbean. It adds richness, flavor and sweetness to any dish you cook with it. This is no surprise being that brown sugar is the most commonly used sweetener in the Caribbean. From bakeries to bakeries and baking classes, brown sugar is a must have ingredient. But it can be a bit of a tricky ingredient to locate.

Brown Sugar is a single-serving, raw organic ingredient. Brown Sugar is a simple, quick-cooking sweetener that’s great for sweetening any recipe, just add a bit of it to water, milk, or fruit — it won’t affect your flavor. Brown Sugar has many uses and you can incorporate it into your kitchen. The first use is as a healthy cooking substitute for Coconut Sugar.

Coconut sugar is a bit sweeter than other sugars, so you may want to reduce its amount. For every cup of coconut sugar called for in a recipe, use 2/3 cups of light brown sugar (or sugar, or dark brown sugar).

2. SUCANAT

There are several food additives that are known to have negative health effects. Sugar would be one of them. People often avoid sugar, but sucanat is actually a good source of it. Did you know that sucanat, a no-calorie sweetener, is now also sold as a food additive? 

The fact is that sucanat adds flavor to many foods without adding calories (per serving) to your diet. In addition, sucanat has long been used in candy and confectionery to add a sweet and pungent taste.

Whenever coconut sugar is called for in a recipe, sucanat can be substituted in a 1:1 ratio.

3. RAW HONEY

Raw honey is honey that has not been heated above 42 degrees Celsius. This means that raw honey is unheated and unprocessed. Raw honey is also referred to as unpasteurized or natural honey. 

Raw honey can have a variety of different tastes, depending on what type of nectar the bees have been collecting from the flowers in a specific area. However, generally speaking, raw honey has a strong, natural taste that is quite different to processed and filtered versions of this sweet treat.

There are many benefits to eating raw honey as opposed to processed and refined versions.

Raw honey retains all the natural enzymes and nutrients found in regular honey. In fact, raw honey has so many benefits that it can be considered a superfood! It’s full of antioxidants, vitamins and minerals, as well as being rich in fructose sugar and protein. Raw honey also contains pollen which is great for your immune system.

Back to raw honey! Substitute raw honey for coconut sugar in a ratio of 1:4. Use 1/4 cups of honey for every one cup of coconut sugar. *Your recipes may need to be adjusted if you use liquid substitutes.

4. MAPLE SYRUP

It’s no secret that the sweetener maple syrup is a favorite among paleo dieters and anyone looking to lower their sugar intake. Made from the sap of the maple tree, it’s also far healthier than artificial maple flavored syrups.

Look for 100% pure maple syrup that hasn’t been diluted or warped with additives such as high fructose corn syrup. Organic pure maple syrup will have a darker color and more robust flavor. It can be used in pancakes, waffles, or even sprinkled over dishes for a special finish!

The two flavors go hand-in-hand, in both taste and nutrition. Both are produced from tree sap and each offers a powerful punch of natural sugars, vitamins, minerals, antioxidants, and more. 

In many ways, maple syrup is a healthier alternative to Coconut Sugar because it contains nutrients that sugar does not have. It’s also loaded with beneficial vitamins like A, B1, B2, B3, and C along with minerals like zinc and iron.

For every 1 cup of coconut sugar, use ¼ cup of maple syrup. *Your recipes may need to be adjusted if you use liquid substitutes.

5. AGAVE SYRUP

Food manufacturers commonly mix and match different types of sugars to meet the needs of their products and customers. For example, sugarcane syrup has a high fructose content, while palm sugar has a higher sucrose concentration. In addition to these natural sweeteners, manufacturers also use agave syrup in some products.

Reducing sugar consumption is one of the top nutrition trends today, so it’s important to know what type of sweetener you’re getting when you purchase processed foods. 

Most people have heard of agave nectar, one of the most common substitutes for Coconut Sugar in recipes and drinks. But few people know that there’s another lesser-known syrup from the agave plant called agave syrup—also known as miel de agave, or raw agave—that has a much more pronounced flavor than its more popular counterpart.

For each 1 cup of coconut sugar needed, use ¼ cup agave syrup. *Your recipes may need to be adjusted if you use liquid substitutes.

6. MAPLE SUGAR

Maple syrup is a sweetener that has been used for centuries. It is made from the sap of maple trees, which are tapped in early spring. The sap is boiled down to a syrup and then concentrated further to make pure maple sugar.

Maple syrup is one of nature’s most perfect foods, containing minerals and vitamins not found in any other sweeteners. It can be used as a topping on pancakes, waffles, French toast, oatmeal or ice cream; as well as used for Coconut Sugar Substitute.

Maple sugar is a granulated maple syrup that is pressed, rather than boiled. It has a sweet maple flavor and adds a nice crunch to your baking. You can substitute maple sugar for Coconut Sugar in any recipe. Generally, you will need about 1:1 ratio maple sugar for Coconut Sugar to achieve the same level of sweetness. 

Maple sugar, also known as maple crystals or maple sugar, is the powdered version of maple syrup that has been dehydrated to remove excess moisture. It has a milder flavor than maple syrup and can be used wherever Coconut Sugar is called for such as pie crust or cookie recipes. 

As a coconut sugar substitute, maple sugar works wonderfully in a 1:1 ratio!

7. DATE SUGAR

We all love sweet treats, but simply eating donuts and candies every day isn’t enough. Chewing sugar is bad, and the high fructose corn syrup that you can buy at the store keeps us from getting all the nutrients we need. Look for alternatives that are healthier and don’t have any nasty ingredients.

In the last few years, date sugar has become one of the most popular sweeteners used in food and drinks. A sweetener made from dates, it is often used to replace Coconut Sugar, as it has a little more nutritional value. 

Coconut sugar can be replaced with date sugar in a 1:1 ratio due to its mild, sweet flavor. The ratio I prefer for coconut sugar or brown sugar is 1/2 cup and for granulated sugar is 2/3 cup.

8. DEMERARA SUGAR AND TURBINADO SUGAR

Sugarcane is grown primarily for its sweet juice, called juice or sugar. The stalk of the plant is not generally used directly as food because it contains fibers and other inedible materials. To obtain the juice from the stalk, it must first be processed to extract the juices.

Demerara sugar is a type of cane sugar with large crystals and a texture that’s sandy or gritty. It has a unique flavor that works especially well in certain drinks or desserts. Demerara sugar can be used to replace Coconut Sugar, but it isn’t an exact replacement.

Turbinado sugar is a type of sugar that has been processed from raw sugar cane. It is also known as “raw” or “sucrose” sugar. It has a coarse, sandy texture and it is light brown in color.

Turbinado sugar has a lower moisture content than other types of white sugars, which means that it will clump less when used in cooking and baking. It can be substituted for white Coconut Sugar in recipes with no adverse effects on the final product.

It also contains more minerals than typical white sugars because of its natural crystallization process, including iron, potassium, calcium and magnesium. These minerals provide additional health benefits to the consumer.

They are both excellent alternatives to coconut sugar, and can be used in the same amount in any recipe that calls for coconut sugar.

9. PILONCILLO OR PANELA (MEXICAN BROWN SUGAR)

When you think of sugar in Latin America, your mind probably goes directly to the standard granulated white stuff. But there are many other types of sugar that fall under the umbrella of the sweet stuff and can be used in all sorts of dishes. One example is panela, a type of brown sugar that is popular in several Latin American countries. It’s not just an interesting alternative to Coconut Sugar; it has distinctive flavor notes and uses that make it stand out. This article will explore what panela is, where you can find it, and how you can use it in your cooking at home.

The process of making this sugar is similar to how brown sugar is produced. In pandanas candies, panela sugar adds a delicate caramel flavor and appearance. Here’s how to make pandanas at home using panela sugar.

You can use the same amount of Panela in any recipe that calls for coconut sugar.

10. STEVIA

Stevia is a plant that is native to South America. Stevia has been used for centuries by the Paraguayan people to sweeten their food and beverages. The extract from the leaves of this plant is 200-300 times sweeter than sugar.

In the United States, stevia was first approved for use in food in 2008 and it has been widely used as a natural alternative to Coconut Sugar ever since. It can be found in many different products including energy drinks, chewing gum, yogurt, cereal bars, and more.

11. MONK FRUIT

Monk fruit has been getting a lot of press lately and it’s easy to understand why. It’s sweeter than sugar and has a glycemic index of zero. Coconut sugar has been making a lot of buzz on the internet as the natural sweetener that is better than sugar. It’s lower calories, less carbs, and better for the environment. But monk fruit has been around longer and some people believe that it has better health benefits.

Coconut sugar has been making the rounds for a while, touted as a healthy replacement for cane sugar. There is no doubt that coconut sugar is better than cane sugar but it is not a healthy replacement. Coconut sugar still has a glycemic index and is still bad for diabetics. Another contender, monk fruit is a natural sweetener that is 150-250 sweeter than cane sugar. 

12. ERYTHRITOL

Erythritol is a sugar free sweetener used as a sugar substitute. This is because it’s a natural sweetener derived from glucose and found in many fruits which gives it the advantage over other artificial sweeteners. 

Erythritol is an alcohol sugar which doesn’t impact blood glucose or insulin levels. However, the primary side effect of erythritol is diarrhea, especially in large amounts. This can be dangerous for some people.

13. TAGATOSE

Tagatose is a sugar that is found in milk. Tagatose has been shown to be effective in reducing blood glucose levels, and it can also help to lower high cholesterol levels.

Tagatose sugar is the sugar that occurs naturally in milk and dairy products. It tastes like sucrose, but it does not promote tooth decay and dental caries like sucrose does.

14. XYLITOL

Xylitol sugar is a sugar alcohol derived from plants like birch bark. It is used as a sugar substitute and has been known to be detrimental to one’s health. xylitol is a natural alcohol made from berries, corn and some fruits. It looks and tastes like sugar but it won’t raise your blood sugar. It also won’t damage your teeth as regular sugar does. I love xylitol sugar!

xylitol sugar is a sugar-free alternative that helps you lose weight. It’s a sugar alcohol that has a negligible effect on glucose levels, but can help balance your levels of good bacteria in the gut and reduce sugar cravings.

Also Read

• Sugar Free Pumpkin Roll Recipe
• Campbell’s Chicken Tortilla Soup Recipe
• Taco Bueno Refried Beans Recipe
• Olive Garden Meatballs Recipe