Coconut Sugar Syrup Food
COCONUT SUGAR SIMPLE SYRUP
Clean, unrefined, homemade simple syrup made with coconut sugar.
Provided by Alyssia Sheikh
Number Of Ingredients 2
Steps:
- Combine coconut sugar and water in a saucepan over medium heat. Bring to a low boil.
- Once sugar is dissolved, remove from heat.
- Cool completely before storing.
- Store in a jar or airtight container in the fridge for up to 6 months.
- Yields 1½ cups simple syrup.
Nutrition Facts : ServingSize 1 tsp, Calories 10 kcal, Sugar 2.5 g, Carbohydrate 2.5 g
COCONUT SYRUP
A simple and delicious coconut syrup. Try it over banana or mango pancakes for a tropical delight.
Provided by Hunter StClaire
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 40m
Yield 2
Number Of Ingredients 3
Steps:
- In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.
Nutrition Facts : Calories 868.3 calories, Carbohydrate 105.6 g, Fat 52.2 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 46.8 g, Sodium 154 mg, Sugar 93.6 g
COCONUT SYRUP
This Coconut Syrup is just like the kind they serve over pancakes and waffles in Hawaii! It is thick and rich and supremely coconut-y. Plus: stupid easy. Perfect for a lazy Mother's Day!
Provided by Karen
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Open the can of coconut milk. Pour into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.*
- Turn the heat to medium once the cornstarch is completely incorporated. Add the sugar, salt, and corn syrup.
- Stir very frequently over medium heat until the liquid starts to thicken. If you start to see bubbles from boiling, take it off the heat.
- Add the vanilla and stir. The syrup will continue to thicken as it cools.
- Serve with your favorite pancakes, waffles, or I bet it would make a great Italian soda or cocktail!
Nutrition Facts : ServingSize 0.25 cup, Calories 152 kcal, Carbohydrate 17 g, Protein 1 g, Fat 10 g, SaturatedFat 9 g, Sodium 153 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 2 g
COCONUT SIMPLE SYRUP
Provided by Bobby Flay
Number Of Ingredients 2
Steps:
- Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
- Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.
COCONUT JELLY IN SUGAR SYRUP
This is a refreshing dessert. A great desert to serve after a chinese/asian meal. Serve with seasonal fruits, such as strawberries and kiwi-fruit or tinned mango or lychees. Agar-agar can be purchased at Chinese food stores
Provided by Jubes
Categories Gelatin
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a medium sized saucepan.
- Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
- Bring the water to the boil.
- Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
- Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
- Pout the jelly into the tray and refrigerate for at least two hours.
- For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
- TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.
Nutrition Facts : Calories 186.1, Fat 10.2, SaturatedFat 8.7, Cholesterol 5.7, Sodium 47.4, Carbohydrate 22.9, Fiber 1.1, Sugar 19.9, Protein 2.7
COCONUT SUGAR SYRUP
I have seen alot of recipes on zaar using coconut syrup but the only recipes for the actual syrup are all milk based, this is a simple sugar one I came up with.
Provided by Mandy
Categories Sauces
Time 4m
Yield 1 cup approx
Number Of Ingredients 3
Steps:
- Boil all ingredients until sugar is fully dissolved.
Nutrition Facts : Calories 774, Sodium 2.4, Carbohydrate 200, Sugar 199.8
COCONUT SYRUP
Steps:
- Combine all ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Serve immediately. Coconut syrup can be stored in the refrigerator 2 weeks and reheated.
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From livingthenourishedlife.com
4.6/5 (5)Total Time 10 minsCategory Dessert, SweetenerCalories 69 per serving
- Turn heat down to medium and add coconut sugar. Stir frequently for 3-5 minutes or until the coconut sugar melts.
- Remove from heat and let cool completely. You can use it immediately or store in the fridge in a mason jar.
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Estimated Reading Time 5 mins
- Simmer coconut sugar and water over medium heat in a heavy-bottomed saucepan, stirring occasionally, until fully dissolved.
- Cool and transfer to an airtight container or Mason jar, and store in the fridge for up to two months.
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COCONUT SYRUP: THE BEST BUTTERMILK SYRUP RECIPE EVER!
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Ratings 12Servings 1Cuisine AmericanCategory Breakfast, Food Extra
- In a saucepan, melt the butter, then add buttermilk and sugar, stirring over medium heat until dissolved. Bring to a boil and let cook for one minute.
- Remove from heat and stir in baking soda and coconut extract. It will bubble up a lot - give it a minute to settle down, stir to combine well, and serve immediately.
COCONUT SUGAR SUBSTITUTE (THE 14 BEST ... - BAKE IT WITH LOVE
From bakeitwithlove.com
5/5 (19)Total Time 2 minsCategory SubstitutionsPublished 2021-02-26
- Brown Sugar. For the best end result that most resembles coconut sugar, use brown sugar instead. It's super common and easy to get, and there's a good chance that you already have some on hand.
- Sucanat. Sucanat is raw cane sugar that undergoes only a few processing steps. The larger crystals and light golden color resemble coconut sugar very much!
- Raw Honey. Or honey, but I do recommend raw honey. What is raw honey? Raw honey is honey as you would find it in the beehive or honeycomb. It is removed, strained, and packaged therefore retaining a bevy of wonderful nutrients.
- Maple Syrup. Maple syrup is the sap that has been harvested from maple trees. The maple sap is boiled until it reaches syrup consistency, then bottled and sold for all of us to enjoy!
- Agave Syrup. Agave syrup, also called agave nectar or maguey syrup, is a syrup made from the agave plant. The sap is harvested from the plant and then processed with heat and enzymes.
- Maple Sugar. Maple sugar is exactly what it sounds like it is! The 'sugar' is the dehydrated maple sap that has been reduced to granule form. The coarse granules look a lot like coconut sugar, but like maple syrup, they have a more maple flavor.
- Date Sugar. This sweet powdered sugar is not a 'sugar' in the strictest sense. It is made of finely ground, dehydrated dates that can be used as a sweetener.
- Demerara Sugar and Turbinado Sugar. These two sugars are sometimes referred to interchangeably, and also called 'raw sugar'. Here in the States, you are much more likely to find this sugar sold as 'turbinado'.
- Stevia. Stevia is a plant-based sugar substitute from the leaves of the stevia plant, which is an herb from the Asteraceae family. This sugar-free sweetener is available in powdered or liquid form, with individual packets available for ease of use.
23 SURPRISING FOODS WITH HIGH FRUCTOSE CORN SYRUP | EAT ...
From eatthis.com
- KETCHUP. Think you're squeezing out some tomato-based blobs? Not exactly. Ketchup manufacturers love to add a touch of sweetness into their condiment concoctions; in fact, Heinz Tomato Ketchup forces in four grams of manmade sugary toxins in just one tiny tablespoon.
- APPLESAUCE. We love the high fiber content in apple peels, so we already get sad when applesauce ruins that nutritional boon for your body. When food manufacturers make applesauce, though, the situation goes from less-than-ideal to straight-up dangerous, thanks to the high fructose corn syrup they use in the recipes.
- CRACKERS. Crackers have never really been all they're cracked up to be. Even the ones claiming to be "healthy" are often infused with HFCS. (Crackers like Wheat Thins—even the whole grain kind—have it.)
- STEAK SAUCE. Imagine grilling the perfect steak, serving it to someone, and then watching them douse it in syrup. That's what this is like. A good cut of meat that's been cooked appropriately shouldn't need steak sauce, but this is where HFCS tricks people's brains; they remember that sweet steak sauce taste and start slathering it on.
- RELISH. This tangy topping seems so innocent, right? But it, along with some of the foods you top it with, is often spiked with high fructose corn syrup, which can lead to vascular dysfunction, a contributing factor in diseases such as diabetes and hypertension.
- PROCESSED, FLAVORED OATMEAL. We love oatmeal at Eat This, Not That! but instant oatmeal can be very sneaky! Although oatmeal is one of the healthiest foods out there, those flavored instant packets often have some HFCS hiding in 'em.
- COLD CUTS. Lunch meat is, unfortunately, much more than protein and fats. Many brands of deli meat are loaded with harmful additives and preservatives like nitrates, colored with artificial dyes, and flavored with high fructose corn syrup.
- CANNED FRUIT. Canned fruit cocktail is one of those things we're not really sure anyone sees outside of trays of hospital food, and yet it still exists.
- PEANUT BUTTER. Peanuts are a great way to get a dose of protein and the healthy fats can keep you satiated throughout the day. Unfortunately, if your brand of choice is full of high fructose corn syrup, your PB cravings—and some extra LBs on your frame—could be in your future.
- SNACK OR MEAL BARS. By now, you should know that those protein bars and nutrition sticks aren't all they claim to be. While these bars claim to be weight loss-friendly foods, many of them are practically dipped in high fructose corn syrup.
THE 5 BEST SUGAR SUBSTITUTES (AND ... - JUST DATE SYRUP
From justdatesyrup.com
- Date Syrup. Date syrup is not just sugar — it’s actually a food made from a fruit. Date syrup is low on the glycemic index - weverified this when we ran a clinical study looking at that effect on blood sugar in real time, on human clinical subjects, resulting in a GI of 47 +/- 2.
- Raw Honey. Raw honey, especially raw localhoney, is much like dates in that it’s a real food—and also the nectar of the gods. In addition to sugar, honey has amino acids, electrolytes and a bounty of antioxidants.
- Maple Syrup. Real maple syrup has all the markers of a better sugar alternative, including a low glycemic index score and a low fructose content. Sourced straight from trees, it’s minimally processed and packed with even more minerals and antioxidants than honey, including manganese, riboflavin, zinc and magnesium.
- Coconut Sugar. Boasting high amounts of potassium and electrolytes, coconut sugar, which comes from blossoms of the coconut tree, is the best replacement for white sugar in recipes, since it behaves similarly.
- Blackstrap Molasses. Rich in iron, potassium and calcium, blackstrap molasses is another one that’s nutritionally superior to many other sweeteners. One tablespoon has more iron than a 3-ounce serving of steak—more than 10 percent of the daily recommended intake.
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- Maple syrup. Maple syrup, which is derived from plants such as black maple, red maple, and sugar maple, can be used to substitute for coconut nectar. This isn’t your average pancake syrup.
- Raw honey. Raw honey is undoubtedly one of the most popular alternative sweeteners globally, thanks to the honeybee, one of the most remarkable organisms on the planet and one of the world’s greatest pollinators.
- Agave Syrup. Another option for substituting coconut nectar in cooking is to use agave syrup instead. This syrup is sweet and has a somewhat similar flavor to honey and maple, making it an excellent alternative for coconut in your cuisine.
- Brown Sugar. Brown sugar is just sugar that has been treated with molasses to make it brown. Molasses is responsible for their unique flavor and dark color.
- Date Syrup. Date syrup is another product that may be used in place of coconut nectar in a variety of dishes, such as desserts. Date syrup is more than simply sugar; it’s a food derived directly from the fruit, which makes it unique.
COCONUT SUGAR SUBSTITUTE: 5 READILY AVAILABLE ALTERNATIVES
From foodchamps.org
- Light Brown Sugar. Light brown sugar is an excellent substitute for coconut sugar because it won’t alter the color of your recipe any more than coconut sugar will.
- Raw Honey. If your reasoning for using coconut sugar is because you appreciate the nutrition that comes with it, then using raw honey is an excellent alternative.
- Sucanat. We might be introducing you to the word “sucanat” for the first time, but you’re undoubtedly familiar with where this sugar comes from—sugar cane.
- Date Sugar. Date sugar is a good option for a coconut sugar replacement when you want to make your recipe healthier. However, since this isn’t technically sugar, it’s not something we recommend you experiment with when inviting guests over.
- Stevia. Stevia is one of the best coconut sugar alternatives for baking and a drink sweetener. It has its origins in 16th century Paraguay and Brazil.
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