21 Remarkable Coconut Sugar Substitute For Baking

Whether you’re an experienced baker or just starting out, you know that certain components are essential in practically every recipe. Coconut sugar is one of these components, and it adds sweetness to your snacks and pastries.

For certain recipes, various sugars and sweeteners are available on the market. Some baked items, for example, benefit from the addition of coconut sugar. However, not everyone keeps a container of coconut sugar in their home. If you are in a hurry, here are several choices to consider.

1. Agave Nectar
2. Blackstrap Molasses
3. Brown Rice Syrup
4. Brown Sugar
5. Date Sugar
6. Demerara Sugar
7. Granulated White Sugar
8. Maple Sugar
9. Maple Syrup

If you can’t find anything acceptable from the list above, we’ve produced a list of the finest coconut sugar replacements for baking that you may use. If you need a healthier, less costly, or more accessible choice, the list below is sure to provide one.

Before we get there, let’s look at why this component is regarded healthier than conventional sugar.

What Is The Difference Between Coconut Sugar And Regular Sugar?

Coconut sugar is produced by grinding the residue of boiling sap from the flower stalks of coconut palms. In the market, it is known by a variety of names, including coconut crystals and coconut sap sugar.

Despite having high fructose and calorie contents, coconut sugar is regarded more healthy than white sugar since it contains trace elements such as calcium, iron, potassium, and zinc.

Coconut sugar is also lower in fat than ordinary sugar. As a result, it may aid in blood sugar regulation, cholesterol reduction, and digestive system improvement.

Coconut sugar has a lower glycemic index of 35 to 54, making it a healthier baking ingredient.

Because of the inulin content, a low glycemic index diet may enhance your general health and help avoid specific diseases such as type 2 diabetes.[Source]

21 Best Substitute For Coconut Sugar 

Coconut sugar has a golden brown hue and a caramel flavor with a somewhat earthy undertone. It is often combined with butter for baking, dissolved into syrup, or used as crystal grains to meals.

There are various coconut sugar replacements, but what you choose will depend on the sweetness, color, and consistency required by your recipe.

As a fast solution, light brown sugar is the most frequently recognized alternative for coconut sugar. Raw honey, on the other hand, is often regarded as the greatest liquid sweetener replacement. However, when it comes to healthy options, stevia extract and monk fruit extract are two of the finest.

Below is the full comprehensive list of coconut sugar substitutes.

Agave Nectar

 

Agave nectar is made from the sap of agave plants, which thrive in the arid south and southwest. It is also known as maguey syrup in certain retailers.

Agave nectar is sweet, but not as delicious as raw honey. It is also much sweeter than coconut sugar. As a result, you may only use one-fourth cup of agave syrup for every cup of coconut sugar.

For a sweeter taste, use three-fourths cup agave nectar for one cup coconut sugar. In this scenario, you will need to reduce your other liquid components by 20% to compensate for the moisture.

Blackstrap Molasses

 

Blackstrap molasses is a very powerful compound that results from the third boiling of cane sugar. They may overshadow the taste of your other components, so use them sparingly in your dish.

Start with a tiny quantity, perhaps one-half teaspoon of molasses for every one teaspoon of coconut sugar, and gradually increase until you get the desired sweetness.

Brown Rice Syrup

 

Although gluten-free, brown rice syrup is not regarded any healthier than coconut sugar. It may, however, be used in cakes, cookies, muffins, pancakes, and waffles.

One teaspoon of brown rice syrup equals one teaspoon of coconut sugar.

Brown Sugar

 

Brown sugar is prepared by treating refined sugar with molasses, which gives it a brown color and a smoky caramel taste. Its glycemic index of 64 is similar to that of granulated white sugar (65).

Despite having a higher glycemic index than coconut sugar, brown sugar has similar qualities. In fact, the color, smell, somewhat nutty taste, and nearly sticky viscosity of light brown sugar are more comparable to coconut sugar than dark brown sugar. Dark brown sugar has a stronger flavor, almost like coffee.

Brown sugar is less expensive and simpler to buy in grocery shops, making it the most accessible option. It’s popular in cookies, dessert bars, and muffins.

Light brown sugar may be substituted in a variety of ways. For example, using two teaspoons of light brown sugar for every three teaspoons of coconut sugar will duplicate the sweetness of your recipe.

If you desire somewhat sweeter baked items, use one cup of light brown sugar for one cup of coconut sugar.

Date Sugar

 

Date sugar is a coarse, sandy powder made from powdered and dried dates. Despite having numerous nutritional qualities with coconut sugar, it tastes like butterscotch with a hint of caramel and has a deeper brown hue and a higher glycemic index.

Calcium, copper, iron, magnesium, manganese, phosphorus, selenium, and zinc are all found in date sugar. It also has antioxidant effects similar to raw honey and aids in blood circulation regulation.

You may substitute one cup of date sugar for one cup of coconut sugar. It may be necessary to soak it in hot water to soften the granules and allow them to dissolve more readily.

If you just have the fruits on hand, you may manufacture your own date sugar by baking sliced dates in a food processor with a pinch of cornstarch for 15 minutes until dry.

Demerara Sugar

 

Demerara sugar contains bigger grains than coconut sugar but a comparable color and flavor. It has a light golden-blonde tint and is often used as a topping for muffins by bakers.

Demerara sugar has a softer flavor than turbinado sugar, its nearest competitor. They are, however, occasionally marketed as the same item. For every cup of coconut sugar, one cup of demerara sugar may be substituted.

Granulated White Sugar

 

Granulated white sugar, usually known as table sugar, is the most commonly accessible replacement. It is often manufactured from processed canes that have been devoid of vitamins and minerals.

As a result, it is not as good a replacement as light brown sugar. Table sugar has finer granules than coconut sugar, measuring 0.5 mm wide.

To substitute one cup of coconut sugar, use less than a cup of granulated white sugar. You may use extra to modify the sweetness of your dishes.

Maple Sugar

 

Maple sugar is made by reducing maple tree sap until it crystallizes. It imparts a moderate maple taste with undertones of butter, caramel, and vanilla on top of the characteristic sweetness of coconut sugar. Baked sweets may be sprinkled or dusted with maple sugar.

One teaspoon of maple sugar equals one teaspoon of coconut sugar. If you have maple syrup in your pantry, you may manufacture your own by heating it at 270F (132C) until sugar granules form.

Maple Syrup

 

Maple syrup may be made from a variety of maple tree varieties, including black, red, and sugar maple. It contains more saccharine than coconut sugar and has caramel and vanilla flavors.

Maple syrup is well-known around the globe as a preferred topping for pancakes and waffles. Aside from that, it’s used in several bread, cake, and pie recipes.

Maple syrup has enough calcium, magnesium, potassium, and zinc to supplement 41% of your body’s daily requirements. In most cases, it is just as simple to find as brown sugar.

Depending on where you live, maple syrup is also less expensive than coconut sugar.

A+ grade Among the four available grades, golden syrup has the closest taste quality to coconut sugar. You may substitute one cup of coconut sugar with one-fourth cup of this grade.

For a deeper maple taste, use three-fourths of a cup of maple syrup for every one cup of coconut sugar. To regulate the moisture, you will need to lower your other liquid components by one-fourth cup. To prevent over-browning, reduce the baking temperature by 25 degrees.

Monk Fruit Extract

 

This extract is derived from the monk fruit, also known as the Buddha’s fruit, which is native to Southeast Asia. It is available in Asian markets as granules, powders, and liquids. Monk fruit extract contains no calories and a glycemic index of zero, while being sweeter than coconut sugar.

That is why it may aid with blood sugar management. Because monk fruit extract is so sweet, you may only need one teaspoon for every three tablespoons of coconut sugar.

Natural Cane Sugar (“sucre de canne naturel†or Sucanat)

 

Sucanat is a natural cane sugar with a viscosity similar to coconut sugar, a light brown hue, and a caramel flavor. Sugar cane is pressed through rollers and the extracted juice is beaten with paddles.

Sucanat is a common sweetener used in brownies and cookies. It includes vitamin B and calcium, as well as other trace elements, and it has less sucrose (88%) than table sugar (99%).

One cup of Sucanat is equivalent to one cup of coconut sugar. To more closely reproduce the sweetness of your recipe, use three-fourths cup plus two teaspoons Sucanat for every one cup coconut sugar.

It should be noted that Sucanat is more durable than most other replacements. However, it may be processed in a blender, food processor, or spice grinder to refine the granules and make it easier to dissolve.

Palm Sugar

 

Although the name suggests that this replacement is similar to coconut sugar, palm sugar is a completely distinct substance. Palm sugar is a common Thai ingredient that may be used in baking.

Palm sugar is manufactured from the sap of medium-sized palm trees found in Southeast Asia. It is also known by many other names, including kaong, weren or arengga, and black sugar palm.

For every cup of coconut sugar, one cup of palm sugar may be substituted.

Piloncillo

 

Piloncillo is a common ingredient in Mexican cuisine. It is made from raw cane sugar that has been heated, shaped, and allowed to solidify. Piloncillo has a distinct, rich taste that combines caramelized sugar, molasses, and rum.

This flavor imparts an earthy, caramel flavor to baked foods, akin to brown sugar. Piloncillo may be grated and then microwaved to soften it before using.

If you don’t mind the somewhat strong taste, you may substitute one cup of coconut sugar with one cup of piloncillo.

Raw Honey

 

Raw honey has a somewhat flowery taste and is almost as sweet as coconut sugar. Because it includes propolis, a honeycomb sealant made by bees, it has antibacterial, anti-inflammatory, and antioxidant properties.

It also includes amino acids and aids in the treatment of sore throats and digestive issues.

It should be noted that raw or natural honey is preferable than processed honey. The latter may include artificial ingredients that affect its flavor and therapeutic effects.

For every cup of coconut sugar, add one-fourth to one-third cup of raw honey. You may replace one-half to two-thirds of a cup of raw honey for a more flowery flavor.

To alter the moisture level of your recipe, reduce the other components by one-fourth cup.

Stevia Extract

 

This extract is made from the leaves of the stevia plant, which is native to Brazil and Paraguay. Because of the glycosides it contains, it is substantially sweeter than granulated white sugar or coconut sugar.

Stevia extract has no calories and has a reduced glycemic index, although it tastes comparable to coconut sugar. This is why many people see stevia as the most desired healthy option for coconut sugar.

Stevia extract, in fact, is recognized to help decrease or manage blood sugar levels.

Because stevia extract is so sweet, you may only need half a cup for every cup of coconut sugar. To equal one cup of coconut sugar, use one-fourth to one-half of a cup plus another sugar substitute.

Turbinado Sugar

 

Because of its bigger granules, turbinado sugar has a light brown hue and a rougher texture. However, it, like coconut sugar, includes natural molasses, which gives it its color and caramel-like taste, as well as trace nutrients.

Turbinado sugar may be used to provide a glittering shine to pastries, pies, and fruit crisps. It may also be added to batter to give baked items a crumbly texture.

You may use one cup of turbinado sugar for one cup of coconut sugar.

Vanilla Sugar

 

Aside from being a coffee sweetener, this less popular replacement may also be used as a baking component. Vanilla sugar is prepared by combining granulated sugar with vanilla essence.

You may substitute one cup of vanilla sugar with one cup of coconut sugar.

Xylitol, Erythritol, and Tagatose

 

Xylitol is a sugar that may be derived from a variety of fruits, birchwood, maize, mushrooms, and vegetables. It is a low-glycemic-index alcoholic sweetener similar to coconut sugar.

Xylitol does not include fructose, but it does contain components that may help strengthen teeth and other bones. You may use two-thirds cup xylitol for one cup coconut sugar.

Xylitol is similar to erythritol and tagatose, both of which are derived from natural sources. Erythritol, a widely used pharmaceutical component with vasodilating effects, is derived from a variety of algae and lichens. Tagatose, on the other hand, is derived from heated dairy products such as milk.

To utilize erythritol as a sweetener, replace it with coconut sugar in a one-to-one ratio. Similarly, one teaspoon of tagatose may be substituted for one teaspoon of coconut sugar.

Yacon Syrup

 

Yacon syrup is made from the yacon plant, which is native to South America. It tastes sweet and caramelly, with a touch of apples or raisins.

Although less sweet than coconut sugar, yacon syrup has less calories (20 per tablespoon) and more fiber, making it a healthier option. Because it includes polyphenols, flavonoids, and other substances, it has antioxidant effects.

Because yacon syrup is less sweet than coconut sugar, you may need two tablespoons to replace one teaspoon of coconut sugar.