FOOD FOR THOUGHT: Coconut sugar is a sweet deal

If I said there was a sugar on the market that was good for you, you’d probably quit reading right now out of disbelief.

But not all sugar is created equal.

Coconut sugar is relatively new to the North American market, although centuries old in Asian countries. Before I go on about this product, I warn you to be very careful when selecting coconut sugar for purchase. Some companies say palm sugar is coconut sugar (because it comes from the coconut palm tree), but it isn’t. Read the labels carefully. You want just pure coconut palm sugar, not one that’s been de-natured (mixed with cane sugar).

True coconut palm sugar is collected from the nectar of blossoms of the coconut tree (not from the coconut itself). It is “tapped” in the same way maple syrup is gathered. Traditional sugar farmers climb high into the canopy of swaying coconuts and harvest the sweet nectar by gently slicing the flower.

Unlike refined sugar, coconut sugar is full of nutrients, especially high in potassium, magnesium, zinc and iron, and is a natural source of the vitamins B1, B2, B3 and B6. And the best part—coconut sugar is naturally low on the glycemic index (GI), which has benefits for weight control and for people with diabetes type 1 and type 2.

As well, it’s unprocessed, unfiltered, unbleached, 100 per cent organic, no preservatives, and is a natural sweetener adaptable to all recipe development and menu planning. If a recipe calls for 1 cup of sugar—use 1 cup of coconut sugar instead. It is delicious, rich, and not too sweet.

Sherlock Lim, managing director of Richmond’s ONEearth Functional Foods, said that in his 30 years in Canada he never saw the coconut sugar he grew up with in the Philippines. He watched as coconut water entered the marketplace and did well with health-conscious shoppers, so he thought they might like coconut sugar as well.

Look for ONEearth Organic Coconut Palm Sugar at Save-On-Foods in Terra Nova or repackaged at Galloway’s Specialty Foods.

Best Banana Bread

2/3 cup butter

1 1/2 cup coconut sugar

2 eggs

1 tsp vanilla

1 1/2 cups mashed ripe bananas

2 cups flour

1 tsp baking powder

1 tsp baking soda

3/4 cup Belgian chocolate chips

Cream the butter and add coconut sugar, add eggs one at a time and mix well. Mix bananas and vanilla thoroughly in a small bowl and then add to the egg and sugar mixture. Stir in the rest of the dry ingredients. Bake at 350F for 60-70 minutes in greased loaf pan.

Barbecue Sauce with Coconut Sugar

1 1/2 cups no salt-added tomato sauce

3/4 cup packed coconut sugar

3 tbsp cider vinegar

1 1/2 tbsp molasses

1 tbsp Worcestershire sauce

1 tsp salt

2 tsp dry mustard

2 tsp chili powder

2 tsp paprika

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp celery seeds

1/4 tsp ground cloves

1/4 tsp ground red pepper

1 (6-oz) can tomato paste

Combine tomato sauce, coconut sugar, vinegar, molasses, Worcestershire sauce, and the remaining ingredients in a large saucepan over medium-high heat; bring to a simmer. Cook 15 minutes, stirring frequently.