Coconut sugar is a natural sugar made from coconut sap.It is healthier compared to other sugar substitute. It has low glycemic index (GI) of 35. Having low GI value, it is safe for diabetics. Coconut sugar can be use for coffee, tea, baking and cooking.
1. Get freshly harvested coconut sap. The taste should be sweet, not alcoholic and not sour.
2. Boil the coconut sap to evaporate the water over moderate heat with occasional stirring until the sap thickens at 115ºC. Buy a good candy thermometer and avoid the hassle of taking chances – the tantyahan method.
3. Turn off the heat and continue stirring until the sugar become granular.
4. Pulverize large chunks and pack.