RawGuru Coconut Palm Sugar Organic Description
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Organic Bali Coconut Sugar
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A Great Alternative to the Over Processed Sweeteners
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High in Potassium, Magnesium, Zinc and Iron
This comes from the coconut palm. The nectar is dried into a granulated brown sugar. This product is not raw but has a high level of integrity behind its production. It is a great alternative to the over processed sweeteners in traditional markets. Can be used in combination with other sweeteners.
Coconut palm sugar is made from the nectar produced from the coconut tree (coco nucifera - not the same palm tree that produces Palm Oil). Once collected, it is boiled and processed into a granule. It’s a very simple process and a very simple and pure product. Coconut palm Sugars produce slow release energy, which sustains the human body through your daily activities without regular sugar “highs”, and “lows”.
Coconut palm Sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). Coconut palm sugars are rated as a GI 35. By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9%) each. Minor variations will occur, due to differences in primary processing, raw material source, tree age and variety of coconut.
Coconut palm sugar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C. It’s also very rich in other minerals and enzymes which aid in the slow absorption into the bloodstream.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 g (1 Tsp.)
Servings per Container: 180
| Amount Per Serving | % Daily Value |
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| Calories | 10 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 5 mg | 0% |
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| Total Carbohydrate | 3 g | 1% |
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| Dietary Fiber | 0 g | 0% |
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| Sugar | 3 g | |
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| Protein | 0 g | |
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| Vitamin A | | 0% |
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| Calcium | | 0% |
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| Vitamin C | | 0% |
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| Iron | | 0% |
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Other Ingredients: 100% organic coconut sugar.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Pear Tarte Tatin
A classic French dessert, the rustic tarte Tatin is down-to-earth yet sensuous. If you were to personify it, you could say that it’s confident and unpretentious – comfortable in its own skin. And that’s what makes it charming and endearing. In this recipe, pears are caramelized in a cast iron skillet with butter and coconut sugar, covered in puff pastry and then baked in the skillet until golden. It goes from kitchen to table with nonchalance, flipped onto a serving plate to reveal its inner beauty.
Pear Tarte Tatin
- 4-5 fresh pears (halved and cored)
- 1 stick unsalted butter (softened)
- 1 cup coconut sugar
- 1 10- inch puff pastry
- 2 cinnamon sticks
- 4-5 cloves
- Preheat oven to 375 degrees F.
- To cast iron skillet, add butter and spread across entire bottom surface. Spread sugar evenly across butter. Place in cinnamon sticks and cloves. Arrange pears in fan shape, cut side down. Use one pear half in middle if necessary.
- Heat pan over medium-high heat and cook 8-10 minutes until sauce browns and thickens.
- Carefully remove from heat and lay pastry over top. Tuck pastry down inside edges of pan. Pierce surface of dough several times.
- Bake 18-22 minutes or until crust is golden-brown.
- Remove from oven and place large plate face-down over skillet, covering it entirely. With one hand firmly on top of plate, quickly flip over skillet. Lift skillet off plate.
- Cut and serve warm.
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