Bring a whole new flavor when you bake with coconut sugar! Not only is it healthier and more sustainable than regular white sugar, but coconut sugar also adds a unique taste and texture to your recipes. In this guide I'll show you how to use coconut sugar in all kinds of different treats, from cakes and cookies to sauces and glazes.
What is Coconut Sugar?
Coconut sugar is a natural sweetener made from the sap of coconut palm trees. It has a caramel-like flavor and is rich in minerals like iron, zinc, calcium, and potassium. It also has a lower glycemic index than regular sugar, so it won't cause your blood sugar to spike as quickly. Finally, it's vegan friendly and more sustainable than regular white sugar.
What Does It Taste Like?
It tastes nothing like coconut! Since it comes from the flower bud of the coconut palm, and not the coconut itself. To me, it tastes a lot like a subtle tasting brown sugar. Others I've talked to that have tried it say that it has a slight caramel taste to it.
What are the Health Benefits of Coconut Sugar?
Coconut sugar has many health benefits, the first being that it is considered a natural sweetener. It has a glycemic index of 35, which makes it a low glycemic food. It also has several health benefits to it. It contains B vitamins and a high mineral content with potassium, magnesium, zinc and iron. It also contains glutamine. It is also FODMAP friendly!
Are foods made with coconut sugar considered sugar free desserts?
No. Coconut sugar is actually made up of sucrose, with small amounts of glucose and fructose. It is considered an acceptable sweetener for those with diabetes because of the way that it breaks down in the body. One teaspoon of coconut sugar contains 15 calories and 4 carbohydrates. One teaspoon of brown sugar contains 11 calories and 3 carbohydrates compared to white sugar that contains 16 calories per teaspoon and 5 carbohydrates.
Is Coconut Sugar Gluten Free?
Yes, coconut sugar is gluten free and there are several organic non GMO varieties available as well.
Where Can I Buy It?
You will be able to find it at most health food stores. It is usually sold in bags but several stores have now started carrying it in the bulk section which helps save money.
Buy Coconut Sugar Online
Tips for Baking With Coconut Sugar
Substituting Coconut Sugar for White or Brown Sugar in Recipes
Coconut sugar can be substituted for white or brown sugar in a recipe. However, I have not had much luck using it with recipes containing lemon. With the brown sugar type taste, so you will want to use it in recipes that you could interchange white or brown sugar in.
Use coconut sugar on a 1:1 basis in recipes. For every one cup of white or brown sugar in a recipe, use one cup of coconut sugar.
Caramelize
Caramelizing coconut sugar is an amazing way to use the natural sweetness of this sugar substitute. To make caramelized coconut sugar, mix equal parts of melted butter and coconut sugar, then heat for about 1-2 minutes over medium heat. Make sure to stir continuously to avoid burning the mixture or bringing out a bitter note from the butter. After you’re done caramelizing, you can use it as a topping for cakes, cupcakes, and other desserts – yum!
Make Coconut Sugar Caramel Sauce! Or try some coconut sugar caramel popcorn!
Creaming
Coconut sugar is more coarse than white or brown sugar, so if the recipe calls for creaming the butter and sugar, the recipe will have a speckled look to it after baking and will appear more porous.
Allow Coconut Sugar to Dissolve in Liquid
For recipes using melted butter or liquids like milk or water or semi liquids like oil, yogurt, or applesauce, allow the coconut sugar to dissolve for approximately five minutes in the liquid. Stir occasionally. After five minutes, add the mixture to the rest of your ingredients in your recipe. When your recipe is cooked, it will have a very smooth texture similar to cooking with white or brown sugar. This works well for recipes like bread, muffins and brownies, or cookies using browned butter.
Easing Into Using Sugar in Recipes
Are you still unsure about switching over completely to using coconut sugar? Decrease the amount of sugar that you use slowly. In a recipe using 1 cup of sugar, use ½ cup white sugar and ½ cup coconut sugar until you become used to the taste and can adjust to using more of the natural sweetener in your foods.
Heather
If a cookie recipe calls for white sugar and brown sugar do I substitute all of it for coconut sugar or how would I do that? I want to switch to using this sugar but was wondering if it would work with the cookie recipe I've been using previously!
burntapple
I would substitute all of it for the coconut sugar. Let me know how it turns out! It sounds delicious!!
shanna
I was curious as to how coconut sugar works as a topping? I have a recipe for muffins that says to sprinkle sugar on the top of the muffins, I was wondering how that would work?
burntapple
So sorry to get back to you so late, we were out of town. Yes, it would work great as a topping. My favorite is still a little turbinado sugar (I like crunch) but I have used coconut sugar and it works great. Enjoy, let me know how it turns out.
chinou
I used it in my banana bread. It's SO GOOD!!!!It tastes better than my usual white sugar recipe.YAYYY!!!!
burntapple
Great, I'm glad that you like it. I've really found coconut sugar to be really easy to use and haven't noticed a huge difference in taste when using it. You'll have to share your recipe sometime, it sounds delicious!
Lynn
I am new to using coconut sugar and I love it. I was wondering if it can be used successfully in leavening (sourdough) recipes?
burntapple
I haven't tried it in sourdough recipes, but have tried it in other bread recipes. It does well in quick bread recipes, but it seems like yeast recipes it has a little more difficulty. It doesn't rise as much or the bread is denser. Hope that helps. If you try it, please let me know how it works out.
Kate Eileen Shannon
I just used coconut sugar for the first time the other day, as a substitute for cane sugar in peanut butter cookies. It sent me googling ' cooking with coconut sugar' and I found your post. The batter was much darker and the cookies cooked faster - much. I took them out at my usual time and the bottoms had gotten just a touch burned at the edge with the first batch. Do you find you have to adjust your cooking time? Also, they do not taste like peanut butter cookies - at all. Seriously, I would not have guessed they contained peanut butter. I also would have thought peanut butter was a fairly difficult flavor to drown out, especially in these cookies as they are the old flourless pb cookie recipe: 1 egg, 1 c sugar, 1 c pb, 1 tsp vanilla. As a matter of fact, I cut the sugar down to half a cup, so I am really surprised to have the peanut butter taste overpowered. Have you found many flavors the coconut sugar masks?
burntapple
Kate, thanks so much for reaching out to me, I appreciate it. Hopefully I can help tackle your problem or someone else stopping by might be able to as well. I will try to help you as much as I can based on what you told me but sometimes it is difficult because I'm not there with you to know how the recipe was prepared, what recipe you used, what kind of oven, etc. There are so many variables. (Although I could be persuaded to come and help you in the kitchen if you live near a beach, somewhere sunny or somewhere tropical).
As for the recipe, the batter will always be darker because coconut sugar itself is darker. I haven't noticed much difference in the cooking times but I always error on the side of less time. I would try half and half (half regular sugar, half coconut) for awhile until you get a taste for it. I might also try it in chocolate cake or brownies as those flavors really do a great job of masking the coconut sugar taste.
The only flavors I've found that the coconut sugar overpowers are citrus flavors--lemon and lime to be specific. Maybe try this double chocolate brownie recipe with coconut sugar. I hate that you had a bad first experience! And please don't hesitate to write again. Thank you so much for taking the time to write to me. https://burntapple.com/2013/02/27/double-chocolate-brownies/
Anonymous
It could be the recipe. Have you baked this recipe before? Did you leave anything out by mistake?
Amy
I am supposed to be cutting out cane sugar due to a food sensitivity, but I love to bake breads, especially yeast breads. How does coconut sugar affect the flavor and texture of breads?
burntapple
I haven't noticed it change the flavor of quick breads too much. I do try to dissolve the sugar in whatever liquid I am using in my quick bread recipes for about five minutes. This helps to not change the texture of the bread. Yeast breads I've had a little harder time with it changing the texture, not rising as well, etc. It has done okay with cinnamon roll recipes. You shouldn't notice too much of a change. It's a little less sweet of a sugar so the baked goods won't be as sweet and it does taste a little more like brown sugar so some breads don't taste as good with it (citrus). Hope that helps. If you find a yeast recipe that works, please come back and share it with me. I'm always looking and trying!
Cheeky
Hi,
What brand of coco sugar are you using and how was it? I want to try it.
I have met a start up company from the Orange County Fair they are selling 35 Coco Sugar by cocoessentials.com and it taste really good. I bought the 1LB for baking and the packets for our coffee. However, their products will not be available into main stream markets until next year, but it will be available on Amazon and eBay by December.
I checked their website and it is still down and I don't know when this will be up.
burntapple
Great question. I usually buy my coconut sugar in bulk from Sprouts. If they don't have it in bulk there are several brands that I have tried. I've tried Madhava, Sweet Tree, and Wholesome Sweetners as well as some smaller companies. I haven't noticed a huge difference in switching brands. I'm glad you've found a product you love. (I LOVE the Orange County Fair--they have a lot of fun and unique products like that). Good luck baking and let me know if you have any other questions in the future. Traci
Lori Shecter
Hello.
I'm want to make my grandson his first birthday cake. I have coconut palm sugar, coconut oil and organic Unbleached flour as well as eggs and vanilla. I'm just not sure how much oil and sugar to use. I want the cake to be like a normal vanilla ( yellow cake ) would be only natural.
I appreciate any help you can give me.
Thank you
Lori
burntapple
Substitute oil in the recipe with melted coconut oil and the white sugar in the recipe with coconut sugar. You use the same amount of coconut sugar as the recipe calls for. Ex: One cup of sugar=one cup of coconut sugar. I would mix the coconut sugar and oil together in a bowl to allow the coconut sugar to dissolve a little bit. This will give it more of that "cake like" texture you want. You can also check out our healthy baby's first birthday cake ideas here: https://burntapple.com/2014/05/14/babys-healthy-first-birthday-cake/. Let me know if you have any other questions, thanks for stopping by!
roberta
Hi,
Have you used coconut sugar in any zucchini bread recipes? If so, how did you like it?
Thank you!
burntapple
I have, and it works great. Just stir together the sugar and zucchini (or other liquid you may be using) for five or so minutes to allow the sugar to dissolve. It will give the bread a much more traditional flavor. Good luck, and let me know how it turns out!
Sandra
First of all, thank you so much for your site! On another note, I baked my zucchini breads just like I always do except I switched the granulated sugar to the coconut palm sugar. I normally bake two loaves at 350 degrees for 50-60 minutes. However, today I noticed that the loaves started burning and I had to take them out much earlier than usual. They did bake through but I'm guessing that the coconut sugar is the reason they were burning. Have you had this experience?
burntapple
Looking through past comments, several others have commented that they have had to decrease their cooking times when using coconut sugar. I would begin to check cookies several minutes before traditional cooking time states (for example if cookies are to be baked for 7-9 minutes, begin checking them every minute at five minutes). I would start checking the bread ten minutes before baking time states. I hope that helps! Let me know how it goes. That zucchini bread sounds amazingly good right now.
mary
Can I use the coconut sugar to make pumpkin butter instead if regular sugars
burntapple
Absolutely! Let me know how it works for you. Excited to hear back from you. Traci
Linda Anderson
Hi, how do you use coconut sugar in a frosting recipe to replace confectioners sugar or powdered sugar?
burntapple
Great question Linda! For every one cup of powdered sugar a recipe calls for, blend one cup of coconut sugar in a blender with one tbsp of arrowroot or cornstarch. Just a note, you will want to start with the least amount of milk that the recipe calls for. So if it calls for 2-3 tbsp, use 1 to start with. Good luck, let me know how it turns out. I didn't have terribly good luck but I only tried it once. (I think my blender couldn't get the coconut sugar to break up enough to get that powdery consistency).
Katie
Why do you need to add cornstarch/arrowroot? Is this because coconut sugar is more moist than normal sugars? That's what I have read at least. I wanted to substitute coconut sugar in macarons and supposedly it does not work well 🙁
burntapple
I'm not quite sure what recipe you are looking at but typically I only add the cornstarch/arrowroot powder if I am making it into powdered sugar. I haven't tried coconut sugar in macaroons before but let me know how it works out. Good luck!
Stacey A.
I am wondering what happens when you use coconut sugar in a recipe that calls for lemon... why did you not have much luck? Thank you!
burntapple
Coconut sugar has more of a brown sugar taste to it. You don't see too many recipes that call for lemon and brown sugar. Coconut sugar and citrus just seem to have an off taste when you combine them. Maybe it's a me thing but I just haven't had a lot of luck. 🙂
Farzana
I have been trying to make some homemade chocolates using coconut palm sugar but my chocolate has a grainy texture. Is there a way to make it smoother?
burntapple
Unfortunately, coconut sugar is a lot like using raw sugar since it has larger granules. You could try to allow the coconut sugar to dissolve in whatever liquid you are using or place it over low heat with your liquid until it dissolves and becomes smooth. I hope that helps!
Marge
Hi. I'm planning on baking a carrot cake and the recipe does call for a bit of orange zest. Do you think substituting all or part of the sugar in the recipe with coconut sugar would affect the outcome or taste?
burntapple
Yes, absolutely! I just made carrot cake with coconut sugar and it was delicious! Good luck and let me know how it turns out!--Traci
Marge
Forgot to add - recipe also calls for crushed pineapple and I plan to use coconut oil.
Kelly Moore
If you need to break the sugar down what about using a mortar and pestle? Will that help in the powdered sugar recipes?
burntapple
Kelly, You can certainly try but I am unsure if the a mortar and pestle could break it down small enough--especially if you are trying to achieve a superfine or powdered texture.
Kim
Have you tried heating the coconut sugar... say for an Italian meringue buttercream? Would it react the same way as regular cane sugar under heat, thickening and caramelizing? Great post!
burntapple
I have tried heating it to make caramel sauce. It did well but you definitely have to keep stirring. It is also a little difficult to tell if it burns as it is already a deep brown. But the sauce came out wonderful when heated. Let me know how it turns out! Sounds delicious!
Lynn L.
I am so glad I found your site! My husband was told by his Dr. to watch his sugar intake. While researching coconut sugar, there you were! I've signed up because I don't want to miss anything
burntapple
Thanks Lynn! I hope your husband is ready because I have a BIG sweet tooth and watching my sugar intake has led me to creatively create healthier dessert recipes. (I wasn't about to give up the sweet stuff entirely. I don't know if we get it on the "other side" so I need to enjoy it here all I can now,right?) Most of the recipes in our dessert section have coconut or natural sugar variations to accomodate a variety of different diets. If you have a dessert you enjoy you want me to try, let me know! I'm always happy to help. Excited to have you as a reader and if you have any questions in the future please let me know!
ingridsemle
This is so helpful! I'm gluten-free, and have been trying this out in some of my pancake and cookie recipes. I love the taste, but it seems to be drying out the pancakes and cookies when I sub for white sugar. Should I do something differently? Add liquid? Use less coconut sugar? (I'm swapping 1:1) The cookie recipe has no liquids except vanilla extract. Thanks in advance!
burntapple
Thanks so much for reaching out to me. I will try to help you as much as I can. Coconut sugar is more dense than white sugar and it might be why it's drying out a little bit. Maybe try adding 1 tbsp at a time of coconut oil, butter, or oil to the recipe to see if that helps with the drying out. Let me know how it goes! I wish I could be there to help. It is so hard to tell without knowing the recipe or ingredients for sure. Good luck!
ingridsemle
Sure thing! The cookies recipe is 1/4 cup butter, 1/4 cup coconut oil, 1/2 sugar, 1/4 cup brown sugar, 1 tsp vanilla extract, 1 egg, 1.25 cups of gluten-free all purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chocolate chips.
I tried subbing the white sugar for coconut, and it really dried the cookies out, any suggestions? I'd love to use all coconut, but realize that might not be realistic. (Same thing happened with pancake recipe below)
Pancakes: 1.25 cups gluten free all purpose flour, 1 tbsp sugar, 3.5 tsp baking powder, 1/2 tsp salt, 3 tbsp of melted butter, 1 egg, 1.5 cups of milk.
burntapple
I'm not sure. It might be the combination of the gluten free flour and coconut sugar. Maybe a little more liquid and decreased baking time? Hope that helps. Thanks for sharing your recipe. I will have to make it when I get a chance. It sounds delicious!
Joanne
Thanks for the help! I am baking a birthday cake for my dad in a few weeks. He only uses palm sugar, (cane sugar causes his arthritis to flare up) and I am wondering if you have any good cake recipes, and any ideas in what to do for the icing.
Thanks!
burntapple
Typically you can use any of your favorite chocolate cake recipes but my favorite to use coconut sugar with is the Hershey's perfectly chocolate chocolate cake. As for the frosting you could go with a Ganache which is just melted chocolate chips mixed with a splash of whipping cream.
Amy
I am baking and selling cupcakes to a group of people of which there are a few that require sugar free baked goods. I've been looking at alternatives and think that coconut sugar might be a good alternative for the cake part. 1. Would I use it 1-1 as with real sugar in the recipe...and 2. For the frosting which normally uses powdered sugar, is there some way to process it to make if that consistency? I am at a loss for the frosting! Do you have any experience with this? I would like it to be piped on but would settle for just something I could knife on... I think. I looked at Swerve but am afraid of something so new and don't want to be responsible for anyone that may have a reaction. Thoughts on frostings and sugar substitutes (not aspartame etc) for anyone that needs sugar free baked goods? Thanks in advance!
burntapple
Yes, you can use the coconut sugar 1:1. There are several powdered sugars that you can use. This one uses powdered coconut sugar: http://journal.bjs.com/coconut-sugar-frosting. I've used it before and was okay with the results. It definetely had a little different consistency than what I am used to. There is also coconut milk whipped cream frosting. It has a coconut flavor to it. http://minimalistbaker.com/how-to-make-coconut-whipped-cream/. Hope that helps, let me know how it works out!
Joy
Have you ever tried making homemade pudding with Coconut sugar? if so do you have a recipe?
burntapple
I haven't ever made pudding with coconut sugar but it's been on my list for awhile as we love making chocolate pudding pops in the summer time. I did come across this chocolate pudding recipe from Recipes to Nourish and this vanilla pudding recipe from The Healthy Home Economist.
Joy
Thanks! I'll give them a try!
mcdrmbldr
I have a challenge for you...perhaps you could help me...I want to make a simple snow cone syrup out of coconut sugar with a gluten free/organic flavoring. Coconut sugar doesn't typically do well with fruit flavors, so what would you do? How could I get a cherry coke or root beer flavor? Or what else would you suggest...I used to make a syrup from 2 cups sugar, 1 cup water, and a kool aid packet and the flavors were limitless, but that obviously wasn't a good option. I want to use the coconut sugar and water, but am having trouble finding a flavoring I can use that is cost effective and gluten free and organic. Any ideas?
burntapple
Challenge accepted. Let me look into this one more and I'll get back to you. I made pixie sticks with coconut sugar and freeze dried fruit that I blended in a blender to make a fine powder. I'm thinking there might be a way to make a syrup out of it. Great challenge, thanks!
lexy oesterwind
I noticed you said it doesn't go well with lemon.
does that mean if I try to make lemon meringue cookies with it instead of white sugar, it would taste totally gross?
burntapple
I personally had a difficult time with the taste. Personal preference I guess. Since coconut sugar has more of a caramel taste to it, it tends to take away from the taste of the lemon for me. Others haven't minded so if you try it let me know how it goes and how you liked it. Have a great holiday!
Beth
I recently found a recipe for raspberry oatmeal bars and it calls for 1/2 cup of coconut sugar but I don't have any on hand, would I be better off replacing it with white sugar or brown sugar?
burntapple
I think either would be fine but I would prefer brown sugar in an oatmeal bar.
eleanor garcia
Love coconut cream pie. Want to try to make it alittle more healthier for my husband though. He has sugar diabetes. It is an old family recipe that calls for a cup of sugar and 2 cups of coconut flakes. Is this still a heathy combination or changing the white sugar to coconut sugarbe better?
burntapple
My husband has type 1 diabetes too. For us it's about counting the carbs and coconut sugar has the same number of carbs as white sugar. The difference is that coconut sugar breaks down in the body slower than white sugar. Also know that most coconut flakes you buy from the store are sweetened. You can definitely try using coconut sugar. It is a little coarser than white sugar. Try to pulse grind it a little in the blender or a food processor to make it the same consistency as white sugar. The texture may be different and the taste may be a little different than what you are used to but I think it would be okay. If you do try it, let me know how it turns out. Always love hearing how different combinations work. Good luck, traci
Christina
How do I replace l cup of packed brown sugar with coconut sugar? The "packed" part seems like it would throw off the equal equivalent.
burntapple
Yes, you just use the same equivalent. It will substitute just fine. Remember though that coconut sugar is more dense than brown sugar so the texture maybe a little different than what you are used to. Let me know how it turns out and what you end up making, traci
Ginger
Only use coconut sugar now but ready to do this years canning and unsure about using it in my pickling.
burntapple
I don't do any canning or pickling but I did find these articles from those who do. They had some great advice about using alternative sugars in canning: http://foodinjars.com/2012/07/canning-101-sugars-role-in-home-preserved-food/, http://www.everydaymaven.com/2014/easy-pickled-jalapenos/
Cathy Rowe
I have just switched over to coconut sugar, I am having issues with my cookies. They are not spreading. Any tips.? I have tried 2 or 3 different recipes and it has happened to them all.
burntapple
Coconut sugar is more dense than regular sugar. You can add a tablespoon or two of extra of liquid (milk, melted butter, oil) to see if it helps allow the cookies to spread. Also a note that many readers including myself find that the cooking time is less when using coconut sugar and making cookies. Let me know how it works for you!
chris
Hi there,
Any thoughts on using coconut sugar in pumpkin pies this year? Instead of regular sugar?
Chris
burntapple
I haven't tried it but am going to this year. I'm also doing a pecan crust using coconut sugar. I think it will work out fine (cooking time might be decreased a little--coconut sugar seems to cook faster). Let me know how yours turns out!
Joy
I've used coconut sugar in my pumpkin pie for 3 years. It taste great. I'm not exactly sure how baking differs, I just keep a close eye on them! It's great in Apple pie as well!
burntapple
Thank you so much for letting me know. I am so excited for pumpkin pie and can't wait to try coconut sugar in it! I've tried it with pretty much everything else but pumpkin pie. Have a happy thanksgiving!
Susan
I love using coconut sugar! I was wondering though, if you could pulse coconut sugar in a food processor to make it not so coarse?
burntapple
Absolutely! I do it all the time. You can also make "powdered sugar" out of it too. Just use a ratio of 1 cup powdered sugar to 1 tbsp cornstarch or arrowroot powder when blending.
Necy
I want to make a cheesecake using cocnut sugar. Have you done it? Did it change the texture if the cheesecake? Any advice you could give me on this would be appreciated. Thank you.
burntapple
Cheesecake is one that I haven't done yet (I've been off dairy for about six months--miss the cheesecake and am drooling thinking about it) but I have had several people reply with comments on other posts that they have made it before. One thing to do in order to not change the texture of the cheesecake would be to pulse grind the sugar first in a food processor or blender to make it a little more fine. That should help avoid changing the texture of the cheesecake. Let me know how it turns out!
Amy Ledbetter
Have made any candies with coconut sugar? Wanting to make Christmas Crack any suggestions would be appreciated.
burntapple
Yes, I've made caramels with coconut sugar. It is a little bit tough but tastes good. Let me know how it turns out!
Rebecca
Have you ever tried or have any suggestions about making jam with coconut sugar? Canned or not
burntapple
Looking at some of the pectin websites they state that you can use coconut sugar. Most of the sites recommended blending the sugar in a food processor until finer. Otherwise the pectin binds to the larger sugar granules and causes some clumping. It was recommended that blending or grinding it into a finer consistency eliminated the clumping. Good luck!
cindi
I make candied almonds with sugar, cinnamon and sea salt. Then I bake for 1 hour in 250 oven. How will the almonds do with coconut sugar? The taste and also the baking. Thank You So Much..
burntapple
Ha!Ha! It works PERFECT. I know because I just made a batch of candied pecans with all coconut sugar and loved it so much I sent the recipe to my sister in law whose on a special diet. I'll have our recipe posted soon, but yes, YES it works and tastes AMAZING!!! 🙂 My only suggestion is to mix the egg white and coconut sugar together for a little bit to allow the coconut sugar to dissolve a little.
cindi
Thank You So Much!! Happy Holidays!!
Jane Block
How does coconut sugar do in candies? I want to make Almond Roca.
burntapple
I have found it to work really well, but it can burn easy. I usually start at a little lower temp and stir like crazy! 🙂 Good luck, it sounds like a delicious recipe! Let me know how it turns out.
Jill
Can you make coconut sugar into a brown sugar consistency by adding something to it? I'm allergic to white sugar and want to make a blueberry crumble that calls for brown sugar.
burntapple
Coconut sugar already has a brown sugar like taste so you should be able to sub it easily. Blueberry crumble sounds delicious!! Let me know how it turns out!
Amanda
Hello. I'm looking to make subsitutions in a recipe that calls for white sugar. Would you use coconut sugar for both or just one? This is a recipe for cookies that also used mashed banana in place of oil.
burntapple
Yes you can use coconut sugar for both or just one. Just use it the same as you would sugar. Let me know how it turns out!
Anne Nicodemus
Hi there! I was wondering if you have used coconut sugar in a sponge cake? If you have, what were your results? 🙂
burntapple
I tried it once (I blended it first to make it a little finer consistency). It worked okay, not as good as the original but it did turn out okay. Let me know how it works!!
Anne Nicodemus
Hi, I put it in the food processor to make it finer too, and I thought it worked out well. Slightly denser than a 'normal' sponge but very delicious, not as sweet but to me, perfectly balanced taste, slightly caramel, and looked like colour of ginger cake. It wasn't heavy though and it was a little
dryer and cooked faster than a normal sponge but with the cream and jam filling it wasn't dry to eat. I absolutely loved it and it's definitely worth doing, but it wasn't a 'typical' sponge texture because I also added in some ground almonds. Personally, now that I've tasted this, I won't be using white sugar in my sponge cakes again.
burntapple
Awesome!! Thanks for getting back to me and letting me know how it worked. Excited to try it in a sponge cake now!
Joyce Holloway
Have you ever made ice cream with coconut sugar?
burntapple
Yes, it works great. Just know coconut sugar has more of a caramel flavor so it may not work with certain flavors. Hope that helps!
Corliss
My apple pis recipe calls for 1/2 cup of white sugar Can I replace with coconut sugar?
burntapple
Absolutely. I've done it before with no issues.
Corliss
Thank you!! I already tried it! It was great. My husband likes vanilla ice cream on top so I left off the icing. Next I will try making a regular apple pie.
Jenny
Hi! Making a pecan pie and a pumpkin pie tomorrow (vegan)- do you think coconut sugar would be ok? I would love a FAST reply as im making it tomorrow. Thanks in advance!
burntapple
yes you could use coconut sugar for both. Too funny, I'm starting my pies tomorrow too and I'll be using coconut sugar--chocolate pecan though and pumpkin. 🙂 Have a great Thanksgiving! Let me know how it turns out!
diggy
Great post about the coconut sugar. I was a bit nervous to use it for the first time but your post answered all my questions and can't wait to try it. Thanks 🙂
burntapple
Thank you! Let me know what you try and how it turns out! 🙂
Kris
Hi there. I have an out of this world recipe for carrot cake which uses 2 c white sugar. I'm thinking of making it using gluten free flour, coconut oil but what really scares me is replacing the sugar with coconut sugar. I have cut down the amount to 1 1/2 cups but curious if you've tried it with this type of cake. It also has a can of crushed pineapple in it. Thanks!
burntapple
Yes, I've done it and it works. The texture is a little different and the cooking time was a little less than the traditional carrot cake. The gluten free flour was the kicker. I've tried it with almond flour and a gluten free flour blend and I had a hard time with the plain almond flour. Hope that helps and let me know how it turns out! Excited to hear!!
Bridgid
Hello!
You mention that it doesn't pair well with lemon. Is that true for all citrus, or just lemon?
I'm thinking of using it in place of white sugar in a strawberry-rhubarb pie that includes orange zest in the recipe, and would love your thoughts on how it might work.
Thank you!
burntapple
Coconut sugar has a caramel like taste. I guess it's a personal preference/palate thing because others have written and liked the pairing but I don't. I would think a strawberry rhubarb would be fine because of the flavor combination but I usually opt for very finely ground cane sugar in place of the white sugar for straight citrus recipes like lemon sugar cookies or lemon bars. Hope that helps!
mollie
I'm making chocolate chip oatmeal cookies, do you think that they will be less chewy if i use coconut sugar instead of brown sugar?
burntapple
I wish I knew what recipe you were using. There are so many out there. I wish I could say for sure. Generally, coconut sugar tends to dry them out a little bit. But not too much. And if you pulse grind the sugar a little bit before you use it so it's more of a white sugar/brown sugar like consistency it should be okay. Let me know how they turn out!
Cheri The Crafty Nanny
Just following you and learning about coconut sugar... I am going to use it in chocolate chip cookies. YOu said above that it tends to dry then out a little bit. I want a moist center in the cookies..how do I get that and still use the coconut sugar? And also, you say it has a caramel flavor..I don't taste that (It smells like cinnamon but doesn't taste like that either!) but the recipe calls for brown sugar also...will both make the cookie have a caramel flavor?
burntapple
No I've done coconut sugar for both the white and brown sugar in the recipe and it does just fine. Your cookie will have a darker color to it. Try an extra tbsp of oil or butter for a less dry cookie. 🙂
Kim
I'm making pumpkin cookies with gluten free flour. Do you think the slight caramel flavor will ruin the recipe.
burntapple
I mix pumpkin and coconut sugar all the time. It works great!
Ruby Whittaker
I would love to know how coconut palm sugar does in cookies, like chocolate chip and peanut Butter or sugar or empire cookies, thanks
burntapple
It works great. cooking time is usually a little bit less than using traditional sugar. And you may want to pulse grind the coconut sugar to give it more of a white or brown sugar like consistency. Hope that helps!
Ruby Whittaker
If a recipe calls for a 1 cup of sugar, could you measure out a 1 cup of palm sugar and grind the 1 cup of palm sugar and then add the full amount of the palm sugar to your recipes.
Thank you
Ruby
burntapple
You will want to grind down enough sugar to equal one cup. Hope that makes sense. I'm sorry. It's finals week. Brain fried. 🙂
Lady
So does coconut sugar hold in less or more moisture than brown sugar?
burntapple
Less. I've had some people comment that cooking time is less and they have to add a little more (but not much at all!) moisture to their recipes. Usually an additional teaspoon to tablespoon.
Cheri The Crafty Nanny
If coconut sugar tends to make the cookie a bit dry.. how do accomodate that? I don't want a dry cookie.. but I don't know that I am to just add another tbls of milk that the recipe calls for. so..how do you use coconut sugar and still get a moist cookie? I am doing chocolate chippers and want a moist cookie
burntapple
You could try a tbsp of oil or butter in place of the milk.
Deborah
if a recipe calls for both white and brown sugar do you use coconut sugar for both
burntapple
Yes, you can use coconut sugar for both.
Micki
I have a recipe for a cream cheese frosting that calls for 4 cups of confectioners' sugar. I'd like to substitute this with coconut sugar. So I'm just checking that I could process the coconut sugar in a food processor to make it confection-like, and use the coconut sugar cup-for-cup in the frosting recipe? I've never used coconut sugar in homemade frosting before. 🙂
burntapple
You should be able to use coconut sugar. It will take on more of a caramely taste. You want to blend one cup coconut sugar with one tablespoon arrowroot powder or cornstarch for a couple of minutes until it makes a powdered sugar . From there you can use it in your recipe.
burntapple
You should be able to use coconut sugar. It will take on more of a caramely taste. You want to blend one cup coconut sugar with one tablespoon arrowroot powder or cornstarch for a couple of minutes until it makes a powdered sugar . From there you can use it in your recipe. Hope that helps!
Pierrette Chayka
I am making Irish Oatmeal Cookies, it calls for 1/2 cup of granulated sugar and also 1/2 cup of Packed Brown sugar. So would I use the Coconut sugar Pure & Unrefined to substitute both sugars with 1 cup of the Coconut sugar? Or just substitute the white sugar. And use 1/2 cup of Coconut sugar & 1/2 of Packed Brown sugar?
burntapple
Whichever you like. If you are using coconut sugar for the first time you may want to try just half and half at first until you adapt to the taste or you are welcome to go full board and substitute the coconut sugar for both the white and brown sugar.
Priscilla Moya
Do you think I could substitute coconut sugar for this recipe?
http://www.almonds.com/consumers/recipe-center/flourless-almond-cake-raspberry-sauce?mobile
burntapple
I would think that you would be able to for the cake portion with the tips that were given.
burntapple
I would think that you would be able to for the cake portion with the tips that were given. Let me know how it turns out!
Annastacia Stefano
Thank you so much for creating this page and providing so many helpful tips!
I'm going to attempt to make some chocolate no-bake oatmeal cookies (aka Gorilla Poop cookies) for my friend who has cancer. I'm hoping the health benefits of the coconut sugar will assist in her recovery. She has a hard time eating and keeping things down; therefore, I'm also using another special ingredient to help combat the naseua after her chemo treatments. My main concern is that the recipe starts off similar to candy because you have to boil the butter, milk, cocoa powder, and sugar until just before the soft-ball stage. I'm taking your advice on two parts....using half coconut sugar and half white sugar, and I'm letting the coconut sugar dissolve in the milk before I add the other ingredients and start cooking it. Wish me luck! If it's successful, I'll try the next batch with more coconut sugar and less white, and then another batch with all coconut sugar. Either way, I'll let ya'll know how they turn out.
burntapple
Fingers crossed they turn out! LEt me know how it works. I havent had those cookies in forever (we call them fart cookies in our family). But now I want some! 🙂
nancy levin
I attempted using coconut sugar to make from scratch chocolate pudding. It tasted great but the pudding never thickened. Any suggestions for the future. Tks, Nancy
burntapple
I'm not sure why it never thickened. I've made chocolate pudding with it before and it's worked fine. I wish I knew what happened...it's so hard to help when I don't know what recipe was used, etc. I wish I could help you more. I'm so sorry, I hate when I don't have the answer! 🙁
Mary
Can I use coconut sugar for a low carb cheesecake recipe? The recipe calls for erythritol in powder form.
burntapple
I would try it and see how it works. I've never used it in cheesecake but let me know how it works for you!
Joy
I use coconut sugar in my cheesecake all the time! Turns out great! Regular or chocolate!
Lucy
I'm sure it would work out but keep in mind it's still a sugar. Better nutritionally and glycemically than refined sugar but still has 4 carbs per teaspoon. I'm not positive but believe the recipe will probably no longer be low carb if that's your aim.
burntapple
It won't be low carb. You're right that it's better nutritionally and glycemically--but the carbs are the same.
Anna Hopkins
Hi there, I have a huge bag of coconut sugar that I'd like to use & I'm making cookies in a jar as holiday gifts (layering dry ingredients in a Mason jar). Could I substitute coconut sugar for BOTH the brown & white sugars in the recipe or should I replace just ONE of them? Thanks for your input 🙂
burntapple
If you are new to using coconut sugar you may just want to start by substituting the brown sugar and then gradually work to replacing both the white and brown sugar. If it's for a gift you can definetely use the coconut sugar to replace both.
Sarah
If replace coconut sugar with both white and brown sugar, what would be the measuring for coconut sugar?
burntapple
Coconut sugar is 1:1. So if you're making chocolate chip cookies and the recipe calls for 3/4 cup white sugar and 3/4 cup brown sugar, substitute with 1 1/2 cups coconut sugar. Hope that helps!
Karolina
Hi Anna,
I am making peanut butter choc chip cookies, the recipe calls for 1/2 cane sugar and 1/2 brown sugar. It is too much for me, how could I substitute it with coconut sugar to make it less sweet and healthier ??
Lots of love xx
burntapple
You could do a couple of things. Since coconut sugar has a rich, caramelly taste you could do half and half and substitute coconut sugar for the brown or white sugar in the recipe. Or you could just substitute the coconut sugar entirely for all the sugar in the recipe. So use 1 cup brown sugar in place of the 1/2 cane and 1/2 brown. Let me know what you decide and how it worked for you!
Rasheeda Sydnor
I would like to make a peach cobbler using coconut sugar. Any advice?
burntapple
Mmm...peach cobbler with coconut sugar tastes amazing! I've made it many times and it works great!
Carolyn Sue Holland
Can I make apple butter with coconut sugar? Will it can an preserve well?
burntapple
You can absolutely try! I'm not sure how it preserves if you are canning. I've never tried but I believe that it would preserve just as any sugar would. Let me know how it turns out after you try it!
Tammy Guinn
Can I use coconut sugar for butter tarts or will it change the consistency
burntapple
It may change the consistency of the tart as coconut sugar is more coarse, but I would think you could blend the coconut sugar a little to get a more fine sugar like consistency that you would need for the tart. Let me know how it goes!
Chris Hope
Hi, can I substitute dark muscavado sugar for coconut sugar? I'm making a rich fruity gluten and dairy free Christmas Cake 😋. Thanks.
burntapple
Sounds delicious! I haven't tried muscavado sugar but you can totally try and let me know how it goes!
Jeasy
Hi, I was wondering if I should add extra baking soda or baking powder, or any rising agent when using coconut sugar in cake? I’m making a carrot to be exact but would want to use it in other recipes as well. I would like it to be as close as possible to the results when using regular white sugar. Thanks in advance!
burntapple
You can use coconut sugar the same as regular sugar. I have not had to add any extra baking powder or baking soda to my recipes. Hope that helps!
Mr P
Hello
I've been baking for years with caster sugar and butter/butter substitutes but I haven't had any success in getting coconut sugar ti disdolve in melted coconut oil , any advice is greatly received
burntapple
i can never get it to fully dissolve. I can get it to become more fine. melting it in warm oil for several minutes seems to make it dissolve bette r for me, or sticking the sugar in the blender first to make it more fine than dissolving it in the warm coconut oil is another solution. Let me know how it goes! Traci
Christie Nielsen
I am going to try to make a cheesecake and want to substitute coconut sugar. Any suggestions?
burntapple
I have never done cheesecake but I would try to make the sugar as fine as possible. Let me know how it turns out!
Christie Nielsen
I tried 2 different recipes with it. Neither one of them turned out. It just won't seem to bind together and set up.
slnt44
Hi, I used Swerve (Erythritol) confectioners or regular and it's a great substitute for coconut sugar.
Shawn
I used Swerve (Erythritol) confectioners and regular and it turned out great in my cheesecake. I got lots of great comments on it.
burntapple
Good to know! I've recently started to use it to and need to post some recipes with it. Thanks for sharing!
alana
Can I use coconut sugar instead of caster sugar? I'm thinking of making Mary Berry's orange spice cake with coconut sugar rather than caster sugar as I do not have caster sugar on hand.
burntapple
I believe there are some differences in using caster versus coconut sugar but you can definetely try it and see if it works. An orange spice cake with coconut sugar should work great!
Heather Dixon
I will be just starting to bake with coconut sugar, I was just wondering if anyone has tried making frosting with it?
burntapple
Yes, I've made a glaze type frosting with it. https://burntapple.com/2014/10/22/coconut-sugar-caramel-sauce/ I found this recipe that is more of the frosting you might be wanting: https://detoxinista.com/coconut-sugar-icing-vegan-paleo/
Julie E Rex
You mentioned a problem with lemon and coconut sugar. Would using just 1 Tablespoon of lemon juice in a peach glaze for a pie be a problem ?
burntapple
Yes, that would work. I meant if you were making lemon bars or lemon cream pie or lemon cookies. If lemon or citrus is the main star it seems to not taste as good to me. Hope that helps. Your recipe sounds delicious!! 🙂
Margaret
I find that grinding coconut sugar into a powder with a spice grinder or Nutribullet removes the problem with graininess and speckling.
burntapple
That's a great idea! I've done small batches in similar to a Nutribullet but not a spice grinder. Great idea!
T. J. O'Brien
I would like to make what my Mom used to call an "Impossible Pie," which is nothing more than an old fashioned Bisquick recipe that makes it own crust. Is it possible to use coconut sugar in place of the one cup of white sugar?
burntapple
Yes you should be able to substitute the coconut sugar for white sugar just fine. Just a little nudge that the taste may alter a little bit. Coconut sugar tends to have a caramelly taste to it. Depending on what's inside the pie you might notice a slightly different flavor. Enjoy and let me know how it turns out!
Cheryl B kaster
I use coconut sugar for just about everything I make especially recipes made with nuts. I love the combination of the flavor of coconut sugar with nuts. I still use white sugar, however, when I'm making meringue. If anyone has any experience of using coconut sugar when making meringue, please let me know. Because I don't cook with white flour I find the combination of spelt flour with coconut sugar adds a dimension to my baked goods.
burntapple
That's good to know on the flours. Thanks for letting me know! I can't have spelt but love that you've found a great combination of flours to use to enhance the way baked goods are made with coconut sugar. I haven't had much luck with meringues and coconut sugar. I usually will opt to use raw sugar in that case and just grind it more finely before I use it.
Dee Frank
The trick to using coconut sugar in baking is to 'grind' it first. Learned this from America's Test Kitchen. Just put the amount for your recipe into your food processor and run it for 2-4 minutes until it is lighter in color and has a fine texture like sugar. Then just proceed with your recipe.
burntapple
Thanks so much for your suggestion! 🙂
Lysa
I am making some muffins and replacing the brown sugar with coconut sugar. I want to add some moisture to the muffin and I am trying to figure out if I use unsweetened apples sauce, how much I should add? Thank you
burntapple
Absolutely you can add apple sauce. Just use the same amount of liquid your recipe is asking for.
Marilyn
Coconut sugar made some cookies I baked so dry they were barely edible. How much and what type of liquid should be added when changing from regular sugar to coconut sugar? Incidentally I thought I’d ordered coconut sugar but it’s coconut palm sugar. I believe there’s a difference.
Any thoughts or help?
burntapple
I would try getting the coconut sugar to dissolve as much as possible in the liquid you are using before you make the cookies. You could also try adding a little bit of extra moisture to the cookies. (Oil, milk, water). Hope that helps and let me know how it goes! Traci
Hannah
When making a recipe that calls for both cane sugar and brown sugar, am I only able to replace one or the other with coconut sugar or can I replace both?
burntapple
you could replace both if you would like. Just know that it might change the texture/taste of the recipe a little.