Coconut Palm Sugar

Most people that follow Paleo will most likely develop a rash even reading the word sugar, but if you take the time to read about it, it’s not so bad after all. In moderation of course.

We can all agree that anything from a coconut palm tree is good, coconut oil is consumed greatly by many Paleo’ers, same goes for coconut milk, coconut water, and so on.

So what about the palm sugar?

First of all, where does it come from?

Palm sugar is derived from nectar of the coconut palm blossom. The nectar contains about 80% water, so after it is “tapped”, it’s slowly cooked over medium heat, and turns into a thick syrup. If it’s dried even further, it is sold in blocks or crystals.

The flavor is comparable to brown sugar, with a caramel taste and smell.

Palm sugar has a “healthy” image, mostly because the GI index is 30-35, compared to regular sugar, which is 80.

Secondly, it is rich in minerals, such as zinc, potassium & magnesium.

Below, the breakdown: (per 100g)

Kcal:                                        338

Carbs:                                     94,2g

Fat:                                         0,2g

Protein:                                  2,5mg

Vit. C:                                     13,2mg

Calcium:                                 3,3mg

Magnesium:                           36,7mg

Potassium:                             760mg

Sodium:                                  4,1mg

Iron:                                       0,9mg

Zinc:                                       0,2mg

So, does this mean you can eat tons of it? No, not really, but it is a good alternative for honey for example. And it is a sweetener in it’s most purest form, being unrefined and all.

I’ve used in some of my recipes, sometimes sprinkle some on my Paleo Pancakes. Personally, I think it’s a good product to have at hand in your kitchen.