Coconut sugar

Like the sort of coconut, you get from pia Coladas and the air smells of suntan lotion? Actually, not quite. The sap from the bloom of the coconut tree is used to make coconut sugar. It is dried and processed into sugar crystals after being heated until all of the water has evaporated, just like other sugars. When compared to other alternative sugars, it tastes the most like brown sugar and is identical in color to regular brown sugar. Coconut sugar may be used 1:1 for brown sugar in baking and is an excellent alternative.

Yes, it works well for anything from cakes to cookies to brownies. However, there are a few guidelines to follow when replacing it with brown sugar (via Spiceography). First, keep coconut sugar away from direct, high heat while making toffee or hard caramels. Since coconut sugar browns easily and has a low heat tolerance, it is ineffective in these kinds of dishes. Second, use extra moisture in the form of mashed bananas, yogurt, or milk in your recipe for baked goods. Otherwise, the texture of your baked items would be heavy and dry.