Organic Coconut Sugar (TCF)

Organic Coconut Sugar (TCF)

Product Name: Органический кокосовый сахар, Saccharum ex Coco nucifera, Organic Coconut Sugar, Kokosblütenzucker, Sucre de fleur de coco, Azúcar de flor de coco, น้ำตาลมะพร้าวออร์แกนิก

Synonyms: coconut blossom sugar, palm sugar, coconut nectar sugar.

Parts Used: nectar of coconut palm blossoms.

Product Nutritional Value: carbohydrates, dietary fiber, protein, potassium, calcium, magnesium, iron, zinc, B vitamins, antioxidants.

Main Beneficial Properties: low glycemic index, support for stable blood sugar levels, source of minerals, antioxidant activity, support for the cardiovascular system, prevention of micronutrient deficiency, support for digestion.

Beneficial for Conditions: E11 Type 2 diabetes mellitus, I10 Essential hypertension, E61 Deficiency of micronutrients, E63 Other nutritional deficiencies, K59 Functional intestinal disorders (constipation).

Contraindicated for Conditions: E10 Type 1 diabetes mellitus in decompensated form, E72 Disorders of sugar metabolism (hereditary enzymopathies), K76 Cirrhosis of liver, N18 Chronic renal failure, allergy to coconut and its processed products.

Culinary Use: sweetener for tea, coffee and beverages, baking, desserts, sauces, curries, marinades, confectionery.

Forms and Processed Products: powder, granules, syrup.

Geography of Use and Dietary Traditions

Organic Coconut Sugar is traditionally used in Southeast Asian countries, particularly in Thailand, Indonesia, the Philippines, and India. In these regions, it is an important element of traditional cuisine and was used as a primary sweetener long before the advent of cane sugar. In Thailand and the Philippines, it is added to curries, sauces, and desserts, creating a characteristic caramel flavor and aroma. In Indonesia, Organic Coconut Sugar is known as "gula jawa" and is used in national sweets and drinks. In modern global gastronomy, it is valued for its low glycemic index and rich mineral composition, making it popular among health-conscious eaters and vegan diets. It is used as a "cleaner" alternative to cane sugar, as it is produced without refining or chemical processing.

Toxicity and Food Safety

The product is considered safe for most people, contains no gluten, GMOs, or artificial additives. However, excessive consumption may contribute to weight gain and blood sugar fluctuations in individuals with carbohydrate metabolism disorders. Allergic reactions to Organic Coconut Sugar are extremely rare but possible in people with intolerance to coconut palm products.

Product composition: organic coconut sugar 100 %

Recipes with Organic Coconut Sugar

Recipe 1. Thai Coconut Dessert «Khao Tom Mad» (sticky rice with banana and coconut sugar)

• Ingredients: sticky rice 200 g, ripe banana 150 g, coconut milk 200 ml, Organic Coconut Sugar 50 g, salt 2 g, banana leaves for wrapping 4 pcs.
• Preparation method: rinse the sticky rice and soak for 4 hours, then steam until cooked (about 30 minutes). In a saucepan, heat the coconut milk to 80 °C, add the Organic Coconut Sugar and salt, stir until dissolved. Pour the resulting mixture over the cooked rice and leave for 15 minutes to soak. Place some rice on a banana leaf, top with a piece of banana, cover with another layer of rice, and wrap into a packet. Steam the wrapped packets for 15 minutes at 100 °C.
• Nutritional value per serving: 280 kcal, protein 4 g, fat 6 g, carbohydrates 52 g.
• Culinary features: a traditional Thai dessert served at family celebrations and religious ceremonies.

Recipe 2. Thai Sauce «Nam Pla Wan» (fish sauce with coconut sugar for fruits)

• Ingredients: fish sauce 50 ml, Organic Coconut Sugar 40 g, shallot 20 g, fresh chili 10 g, shrimp paste 5 g, water 30 ml.
• Preparation method: in a saucepan, mix fish sauce, Organic Coconut Sugar, and water, heat to 90 °C and reduce for 7–10 minutes until thickened. Add chopped shallot, shrimp paste, and chili, heat for 2 minutes. Cool and serve as a sauce for fresh fruits.
• Nutritional value per serving: 85 kcal, protein 1 g, fat 0 g, carbohydrates 19 g.
• Culinary features: a characteristic Thai sauce served with sour fruits (mango, guava).

Recipe 3. Indian Drink «Masala Chai» with Coconut Sugar

• Ingredients: black leaf tea 10 g, cow's milk 200 ml, water 200 ml, cinnamon 2 g, cardamom 2 g, fresh ginger 5 g, Organic Coconut Sugar 25 g.
• Preparation method: bring water to a boil (100 °C), add tea, ginger, and spices, boil for 5 minutes. Pour in the milk, heat for another 3 minutes, add the Organic Coconut Sugar and stir thoroughly. Strain and serve hot.
• Nutritional value per serving: 120 kcal, protein 4 g, fat 3 g, carbohydrates 20 g.
• Culinary features: a traditional Indian drink where Organic Coconut Sugar adds a caramel note and gently balances the spiciness.

Recipe 4. African Sauce «Yodgee» (Ghanaian tomato and coconut sugar sauce)

• Ingredients: fresh tomatoes 300 g, onion 100 g, vegetable oil 30 ml, Organic Coconut Sugar 20 g, salt 3 g, ground black pepper 2 g, fresh chili 5 g.
• Preparation method: sauté onion and chili in heated oil until golden, add chopped tomatoes and stew for 15 minutes at 95 °C. Add Organic Coconut Sugar, salt, and pepper, cook for another 5 minutes. Serve with rice or meat.
• Nutritional value per serving: 140 kcal, protein 3 g, fat 7 g, carbohydrates 18 g.
• Culinary features: a popular sauce in West Africa, used as an accompaniment to main dishes.

Recipe 5. Homemade Lemonade with Ginger and Coconut Sugar

• Ingredients: fresh lemon 150 g, fresh ginger 20 g, Organic Coconut Sugar 40 g, mineral water 600 ml, fresh mint 5 g, ice 100 g.
• Preparation method: cut the lemon into wedges and squeeze the juice, grate the ginger. In a pot, heat 200 ml of water to 60 °C, add Organic Coconut Sugar and ginger, steep for 5 minutes. Cool the resulting concentrate, then mix with mineral water, lemon juice, and ice cubes. Serve in a glass, garnished with mint leaves.
• Nutritional value per serving: 95 kcal, protein 0.5 g, fat 0 g, carbohydrates 23 g.
• Culinary features: a refreshing drink popular in Southeast Asian countries.

Recipe 6. American Oatmeal Cookies with Coconut Sugar

• Ingredients: oat flakes 200 g, wheat flour 100 g, butter 100 g, chicken egg 1 pc. (60 g), Organic Coconut Sugar 80 g, baking powder 5 g, salt 2 g, vanilla extract 2 ml.
• Preparation method: melt butter at 60 °C, mix with Organic Coconut Sugar and egg until smooth. Add flour, oat flakes, baking powder, salt, and vanilla. Form cookies and place on a baking sheet. Bake at 180 °C for 15 minutes until golden brown.
• Nutritional value per cookie: 210 kcal, protein 4 g, fat 9 g, carbohydrates 30 g.
• Culinary features: classic American homemade cookies, where the use of Organic Coconut Sugar gives a caramel nuance to the flavor.