As an avid baker and dedicated consumer of sweets (can't help it! 😊), I've experimented with various sweeteners like monk fruit and agave for baking, coffee, and yogurt. However, monk fruit doesn't dissolve well in baking, and agave, maple syrup, or honey aren't suitable for all recipes, nor do I want them in my coffee. That's when I decided to try coconut sugar. It's a perfect replacement for brown sugar in baking. Now, I use monk fruit exclusively for baking and coconut sugar for everyday consumption.
Before making this switch, my glucose levels were high normal. During my last test, they were significantly lower by 30 mg/dL. This particular product has consistently been of high quality at a great price point throughout the years I've been ordering it. It doesn't alter the taste of any type of coffee (cold brewed, instant, espresso, etc.) or tea. For baking, I wouldn't recommend using coconut sugar for items that need to stay white (like whipped cream or cheesecake) because it will impart a slightly brown/yellow hue.
100% Organic Coconut Palm Sugar
