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Coconut Sugar

 

Nutritional Info.

Typical values per 100g
Energy Kj 1607
Kcal 384
Fat 0.2g
of which saturates 0.2g
Carbohydrates 94g
of which sugars 90g
Fibre 0.5g
Protein 1.3g
Salt 0.4g


Did You Know?

There are slight variations in the taste of coconut palm sugars, depending on where the coconuts are grown and, also, the time of harvesting.

Coconut Sugar is available in the Lucy Bee Shop

What do I Taste Like?

Lucy Bee Coconut Sugar has a delicious sweet, caramel flavour, similar to brown sugar and, despite its name, doesn’t taste of coconut! 

 

Where am I from?

Our Coconut Sugar comes from the fertile lands of Central Java, Indonesia. The tradition here is to gather the sap from coconut trees growing in harmony with nature, close to homes, which reduces expenditure for the farmer as well as encouraging and supporting employment.



Lucy Bee Fair Trade Organic Coconut Sugar

Sometimes, we just want to use sugar so it makes sense to use a nutritious alternative to refined sugar.

As you might expect, our Coconut Sugar is not only organic but it’s Fair Trade too.

What is Coconut Sugar?

Coconut sugar is the crystalised sap of the coconut palm tree. This is collected and heated to evaporate the moisture, resulting in a syrupy consistency, known as ‘toddy’. This is then further reduced to caramel crystals, which we know as coconut sugar.

Coconut Sugar In The Making X700

How to Use

This natural sweetener is a direct replacement for all sugars in any recipe, including drinks, bakes, breads and works equally well in both sweet and savoury recipes.

For those occasions when you need a liquid sweetener, such as in salad dressings, simply mix our Coconut Sugar with a little water to create a syrupy coconut nectar.

Collecting Sap For Coconut Sugar X700

Fair Trade Story

The foundation of our ethical ethos is to support Fair Trade, making sure that all those involved (from workers to farmers) directly benefit from the Fair Trade premium.

In the words of Winfried Fuchshofen PhD, Director of Fair Trade Sustainability Alliance (FairTSA), “By using products certified by us, we will all continue our path to supporting a fairer world for all, creating new possibilities and better living conditions for rural communities around the globe.”

In addition to fair wages and a fair price for the raw material, the Fair Trade premium that Lucy Bee pays for our Coconut Sugar is also used to:

  • Support farmers through farm improvements
  • Provide healthcare
  • Improve local infrastructure
  • Support education at every level, starting with Kindergarten
  • Provide school scholarships

 Indonesian Farmer Collecting Coconut Sap X700


Pina Colada Cake - Dairy Free

Method

  1. Preheat the oven to 180C, 350F, gas mark 4. Grease the base and sides of a 9 inch round springform tin with Lucy Bee Coconut Oil, then line the base with baking parchment.
  2. FOR THE CAKE:
  3. Sieve together the flours, baking powder, bicarbonate of soda along with a pinch of Lucy Bee Himalayan Salt and the sugar in a medium-sized bowl - add the crystalised Lucy Bee Coconut Sugar left in the sieve, to the bowl.
  4. Whizz together Lucy Bee Creamed Coconut and water in a small blender (a nutribullet works well here) until smooth, then add the eggs, Lucy Bee Coconut Oil and pineapple chunks. Whizz for another 2-3 seconds, until combined.
  5. Stir the wet ingredients into the dry ingredients until well combined, or use an electric hand whisk. Pour the mixture into the prepared cake tin.
  6. Bake in the oven for around 30 to 40 minutes, until risen, golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 15 minutes, then remove from the tin and set onto a wire rack to cool completely.
  7. FOR THE PINEAPPLE RUM SAUCE:
  8. While the cake cools, whizz 100g fresh pineapple in a blender until smooth. Pass through a sieve and add the coconut rum. Set aside.
  9. FOR THE ICING:
  10. To make the icing, blend together Lucy Bee Creamed Coconut, water and rum in a small blender until smooth. Leave to chill slightly, if needed.
  11. To finish, spread the icing onto the top of the cooled cake, then top with the pineapple chunks. Sprinkle the desiccated coconut over (if using) and finally drizzle some of the pineapple rum sauce over. Serve the remaining sauce on the side with a slice of cake.

Preparation Time: 10 - 15 minutes
Serves: 6 - 8
Cooking Time: 40 minutes

Ingredients

  • FOR THE CAKE:
  • 115g Lucy Bee Coconut Oil, melted and cooled, plus extra for greasing
  • 225g gluten free self raising flour
  • 25g Lucy Bee Coconut Flour
  • 1/2 tsp. gluten free baking powder
  • 1/4 tsp. bicarbonate of soda
  • A pinch of Lucy Bee Himalayan Salt
  • 100g Lucy Bee Coconut Sugar
  • 50g Lucy Bee Creamed Coconut
  • 200ml lukewarm water
  • 2 eggs
  • 90g fresh, peeled pineapple, roughly chopped
  • FOR THE PINEAPPLE RUM SAUCE:
  • 150g fresh, peeled pineapple, roughly chopped
  • 1 tsp. coconut rum
  • FOR THE ICING:
  • 70g Lucy Bee Creamed Coconut
  • 50ml water
  • 1 1/2 tbsp. coconut rum, or to taste
  • TO DECORATE:
  • 125g fresh, peeled pineapple, roughly chopped
  • 1/2 tbsp. desiccated coconut, toasted, optional
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