Amazon.com: Customer reviews: Wholesome Sweetners, Coconut Sugar, 1 lb

Wholesome Sweetners, Coconut Sugar, 1 lb

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4.7 out of 5

1,766 global ratings

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Wholesome Sweetners, Coconut Sugar, 1 lb

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Top positive review

Positive reviews›

I still have to learn how to use it

Reviewed in the United States on April 27, 2014

I am still in a learning curve on this one.
I had no idea what to expect when I ordered it - I only had read about this sugar having a
lower glycemic impact than other sugars.

The sugar itself is brown, and looks like a dark brown sugar.
The taste is going to be one that you either love or hate... to me, it tastes a little like
burnt brown sugar - like you have added a little butter but the sugar itself tried to burn.
Now, I have to say that I like that flavor... I actually am one of the weirdos who likes the burned
parts of foods - the crispy burnt edges of a meatloaf, the charred parts of a hot dog, etc etc.

I have only tried to make one recipe with this so far - peanut butter cookies.
I substituted coconut sugar for the brown sugar. The cookies came out much darker, and hard!
Because this sugar is so dark, it changes the appearance of your food as it cooks. If you normally
use your eye to know when your cookies are done, you won't be able to with this sugar. You have to use
your timer and trust it. Then the cookies themselves were very hard and much drier, despite my
using the same recipe I've used for years - the only change was the coconut sugar. So, I would advise
that if you are going to use this for cookies, add a little fat and moisture from something else - either
a couple extra tablespoons of butter or maybe 1/8 to 1/4 cup of applesauce to help keep your cookies
from becoming dry bricks.

Ironically, this sugar created an opposite reaction as the cookies got older. Normally, we don't have a problem
with cookies getting old at our house! But no one really liked these. I did not throw them away, because I didn't
mind them if I broke off a piece and let it sit in my mouth! Ha! (Like I said, I liked the burnt flavor aspect.)
But here is what is weird - the longer the cookies sat, the SOFTER they got, the complete opposite of normal cookies!

So, you could definitely try this. I wanted to for the lower glycemic index on this sugar. But, it is going to take some
tweaking and adjusting to be able to use it for cooking.

17 people found this helpful

Top critical review

Critical reviews›

Not as good as I thought it might be.

Reviewed in the United States on May 2, 2015

After trying this, I'm still looking around for my sugar substitute. This does taste good in the 'lick your finger' test (no aftertaste either). It has a 'malted' flavor. But, it's not that great in my coffee. I wouldn't expect to replace white, granulated sugar with this; possibly brown sugar though. This stuff is not quite as sweet as white sugar and there's no way it substitutes one-for-one for white sugar. It is low-glycemic (35) though, which is something I have watch carefully, being a type II diabetic... So, it's good, but not exactly what I was hoping for in my morning coffee. Also, it's pricey. About 10 times more than white sugar - if you include shipping. It is working pretty well in some of my baking recipes, so I'll use it up, but I won't buy it again. Also, it will rot your teeth, just like regular sugar. And I've noticed that my local Whole Foods carries this, and it's cheaper than ordering here on Amazon, due to the shipping fee...So, if I was going to buy it again, I would get it at Whole Foods...

16 people found this helpful

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From the United States

I still have to learn how to use it

Reviewed in the United States on April 27, 2014

Verified Purchase

I am still in a learning curve on this one.
I had no idea what to expect when I ordered it - I only had read about this sugar having a
lower glycemic impact than other sugars.

The sugar itself is brown, and looks like a dark brown sugar.
The taste is going to be one that you either love or hate... to me, it tastes a little like
burnt brown sugar - like you have added a little butter but the sugar itself tried to burn.
Now, I have to say that I like that flavor... I actually am one of the weirdos who likes the burned
parts of foods - the crispy burnt edges of a meatloaf, the charred parts of a hot dog, etc etc.

I have only tried to make one recipe with this so far - peanut butter cookies.
I substituted coconut sugar for the brown sugar. The cookies came out much darker, and hard!
Because this sugar is so dark, it changes the appearance of your food as it cooks. If you normally
use your eye to know when your cookies are done, you won't be able to with this sugar. You have to use
your timer and trust it. Then the cookies themselves were very hard and much drier, despite my
using the same recipe I've used for years - the only change was the coconut sugar. So, I would advise
that if you are going to use this for cookies, add a little fat and moisture from something else - either
a couple extra tablespoons of butter or maybe 1/8 to 1/4 cup of applesauce to help keep your cookies
from becoming dry bricks.

Ironically, this sugar created an opposite reaction as the cookies got older. Normally, we don't have a problem
with cookies getting old at our house! But no one really liked these. I did not throw them away, because I didn't
mind them if I broke off a piece and let it sit in my mouth! Ha! (Like I said, I liked the burnt flavor aspect.)
But here is what is weird - the longer the cookies sat, the SOFTER they got, the complete opposite of normal cookies!

So, you could definitely try this. I wanted to for the lower glycemic index on this sugar. But, it is going to take some
tweaking and adjusting to be able to use it for cooking.

17 people found this helpful

Tastes good - Somewhat expensive - "health benefits" still cloudy ...

Reviewed in the United States on May 13, 2014

Verified Purchase

I had never had this before and I love coconut, plus I'm a big workout person who, like many, are always interested in the latest "Dr. Recommended" natural, health food, so i gave this a try.

So fat I've only had it in coffee and tea; love how it tastes in coffee, tea? ehhh ... sort of a weird aftertaste.

I would buy it again, but not as a full on sugar (or even artificial sweetener if you're against those) replacement mostly due to price. It's about 5 times more expensive than regular sugar (if you include the $5 shipping charge) around 10x the price, which alone makes it not a very viable replacement, considering all things aside (the low GI claim, nutrients, etc.), calorie-wise its right on par with sugar itself.

Which raises the topic of the health benefit claims: if you're reading this and not already aware, the "health benefits" of this, as far as I understand, is based on a study of ten (10) people ... there is also some discussion about how sustainable it really is to produce coconut palm sugar. Here's a very interesting article written by a person who definitely has first-hand knowledge of the situation at hand, well worth the read: [...]

He discusses how you can't produce both coconut sugar AND coconut oil from the same tree, it's one or the other, so if you're also on the coconut oil band wagon that's hot right now, things could get rough down the road.

The last issue I have, albeit very minor, is I think it could be slightly more ..."filtered(?)" during production. You can see all kings of fibers and what not floating around in your beverage and at the bottom when used. It would be nice if it wasn't there, although I can see how nature purists would feel like this shows how little production goes into it, making it even more "natural". I personally given a choice, would rather it be more 'real' sugar-like where you only get the grains of sugar themselves.

All in all however, I like the taste of it enough in it's own right, in my coffee, that I would buy again, although at the current prices of it, it would be more of a novelty than a sugar that I keep always on-hand.

A Must-Have For a Clean Eating Pantry

Reviewed in the United States on March 7, 2016

Verified Purchase

When I was eating clean and primal/paleo, I was trying all kinds of new things. I was loving what I was eating, meat and veggies every day were a-okay with me. It was a really great experience. I was avoiding white sugar, soy products, gluten, and other 'bad' foods. I honestly felt better eating this way. My symptoms from my hypothyroidism were minimized, I felt like I had more energy, and the swelling and water retention I get from both the hypothyroidism and my gluten intolerance, was significantly reduced.

After eating super clean and strict for about a month, I went on a shopping spree and splurged on various coconut products for baking - including this Wholesome coconut sugar. It really is delicious if you're baking with it. That's the main thing I've used it for.

In the last couple months, I haven't been able to eat things as clean as I would like. I can tell you that you'll notice a real difference between refined white sugar and coconut sugar if you're use to white sugar. Personally, I don't find coconut sugar as sweet as white. I tried it in coffee recently and I couldn't drink it (but I really don't care for coffee, I can only drink it if there's plenty of milk and sweetener of some sort in it). It didn't sweeten the coffee at all. - but this being said, this is when I'm going straight from eating white sugar to coconut sugar. Many things taste different once you're eating all kinds of garbage. Eating clean and getting all that out of your system will let you taste more delicate flavors - and overall, I can't recommend clean eating enough <3

I will definitely buy this again.

2 people found this helpful

Trying to wean off sucralose...tasty alternative!

Reviewed in the United States on March 29, 2016

Verified Purchase

I am completely addicted to Splenda/Sucralose as my beverage sweetener for coffee/tea. I would of course prefer not to "need" sweetener, but at this point I'm just looking for a natural option to switch to. The main reason I prefer sucralose, at least initially, is because it dissolves SO QUICKLY I don't even need to stir my drink! In fact, I like that it's kind of "patchy" an unexpected in its sweetness. So I've been looking for an equally quick to dissolve natural sweetener that you don't necessarily have to stir. A side note: I am one of those people who severely dislikes stevia sweetener. It has a very bitter taste to me. This coconut palm sugar dissolved relatively well, although I did stir it briefly (I had to use a spoon anyway, since they don't seem to be making this in convenient packets yet), and the taste was PRETTY close in sweetness to my usual sucralose. I'm going to have to experiment a little to get my perfect number of spoons/scoops for my drinks (I like one sucralose packet in tea, two in coffee), but it seems like a decent alternative to slide away from sucralose to a more natural product. Also in favor of purchasing on Amazon: I have added this to my monthly subscriptions AND saw the product for sale in my local grocery store for twice the price of the regular Amazon purchase price! Worth a try if you want a natural sweetener!

13 people found this helpful

Heather Montgomery

Delicious and nutritious

Reviewed in the United States on November 10, 2016

Verified Purchase

I had never tried coconut sugar before trying this so I have nothing to compare it to, but I'll have to say that I'll never eat white processed sugar again as long as I live knowing that coconut sugar exists now! It tastes slightly like brown sugar but has a taste all it's own, really. It's quite hard to describe. It's like a light, LIGHT brown sugar, not as "wet" as brown sugar, though, but definitely not free-flowing like white sugar is. It has worked well in any way that you would normally use white sugar (in coffee, cakes, pies, and strawberries sliced and sprinkled with it have been my favorite ways of enjoying it's deliciousness so far) and has about the same sweetness, so you don't have to worry about trying to convert anything. Would recommend for anyone who is trying to go all-organic and ditch the unhealthy white sugar!

Help support my family by donating to our Fundly account! [...] We are trying to gather enough money to move away from an unhealthy environment and need all the help we can get!

2 people found this helpful

Doesn't clump like most coconut sugars do.

Reviewed in the United States on July 4, 2015

Verified Purchase

I discovered coconut sugar from a friend at work, whose wife got him to start using it because it wouldn't affect his blood sugar as strongly as white sugar. I found the taste similar to brown sugar, which I love, but it was a little strange at first in my tea. However, I got quickly got used to it, and now I like it better than white sugar in most everything. I also noticed that it doesn't give me a low blood sugar drop that I often get from white sugar.

Then I decided to pair it with whey protein powder (plain), and see how that tasted in my tea. I enjoy cream in my tea, so it seemed like a good experiment. I mixed the coconut sugar (dry) with the protein powder (dry) first, then added it to skim milk in a shaker. The coconut sugar breaks up the clumps of the whey protein powder, so it works really well, tastes great, and adds 10 grams of protein to my 16-ounce morning mug of tea.

I've since tried different brands of coconut sugar, and this brand doesn't get clumpy like the others I tried, so I'm sticking with it.

2 people found this helpful

Quality coconut sugar!

Reviewed in the United States on July 16, 2022

Verified Purchase

Coconut sugar is such a great substitute for brown sugar and this one is very good. Some of them are way too clumpy.

One person found this helpful

Amazon Customer

Perfect for people with sugar sensitivities

Reviewed in the United States on September 19, 2013

Verified Purchase

The low glycemic index of this sweetener is perfect for cooking for people in my family with sugar sensitivities and pre-diabetics. It's the lowest glycemic natural sugar I'm aware of. New research shows insulin reactions occur in response to the taste of sweetness, which is why the newer studies indicated people have insulin reactions to zero carb sugar substitutes. When no carbs are present in the body to be processed and insulin has already been produced, serious fluctuations in blood sugar occur. I have found that my Type II diabetic family members don't have spikes or drops in blood sugar when I bake and cook with this product. For baking, I use 1/3 to 2/3 of the sugar called for in a recipe and replace both refined cane sugar and brown sugar with this product. If you have Type II Diabetes, I'd recommend experimenting using your blood glucose meter before determining how much of this product to use in a recipe to replace sugar, but I'd replace both types of sugar with it (white and brown). It has a nutty flavor, that may not work well with citrus flavored baking projects.

136 people found this helpful

Best beet or cane sugar replacement that I have found

Reviewed in the United States on September 2, 2016

Verified Purchase

This is one thing my kitchen will not be without! I use it in place of sugar since the body assimilates it slower than sugar. I have cut way down on sweetened products of any type. But, when I do sweeten with a granulated product, I use coconut sugar. I use it in my beverages, in my mug cake or if I need a bit in cooking It is pretty much like regular sugar in flavor with a light brown sugar flavor.. Absolutely no off or aftertaste. to me it tastes a bit less sweet when tasted alone but I do believe that may be because it dissolves a bit slower and you don't get that burst of sweet if you taste it directly. It is still sugar but at least it is organic, not processed to death and a little slower absorbing.

2 people found this helpful

I purchased this to sprinkle on cookies and mini donuts.

Reviewed in the United States on February 16, 2014

Verified Purchase

I couldn't find any coarse dusting sugar in my town so I got this to try. It's delicious! It looks and tastes just like brown sugar, but it is very coarse granular and sprinkles well on molasses cookies and my "famous" apple cider mini donuts that are made with apple cider syrup (King Arthur Flour sells it) in my new mini donut pan. Wilton Nonstick 12-Cavity Mini Donut Pan

It has the same 16 calories per teaspoon as white sugar. Very low sodium, (3 mg), 4 grams carbs and 4 grams sugars in the teaspoon. I normally bake with stevia, and I will only use a little of this to sprinkle on top of baked goods. One cup of this is equal to one cup of brown sugar. Being organic is nice, but I feel it is too expensive to use in place of regular brown sugar. The bag says it's made from dried coconut palm nectar, on the island of Java.

One person found this helpful

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