Today I’m going to tell you about coconut sugar that is great for sweetening coffee. Coconut sugar is obtained from the flowers of the coconut palm. The starch reserves of the palm are converted in sugar for the growth of the flowers.
From the incision of the flowers, a juice is collected which, when evaporated, gives a crystalline sugar with a golden color with a delicate sweetness and a light caramel scent. Coconut sugar can be raw or cooked. RAW when the evaporation of the sap that allows to form the sugar loaves is done at a temperature below 40 ° C so it preserves all the minerals and vitamins. COOKED when the evaporation of the sap occurs at a temperature above 40 ° C, ideal for making recipes that adapt to temperatures above 40 ° C where the nutritional values would still be dispersed. It has a glycemic index of 54 against 65 for normal sugar and an energy value of 387 kcal per 100 g of product.GOOD EMOTION !
