I posted a few months ago about why I stopped using agave nectar, and received a lot of comments and emails asking about health-supportive alternatives that are not as processed. I mentioned coconut sugar, but the truth is, its not as easy to dissolve in beverages like coffee, tea, and smoothies. It’s granule texture is a bit ‘toothsome’ in oatmeal or yogurt, making it a less than perfect substitution.
I was in New York City a few weeks ago, and always love visiting the latest and greatest healthy spots. One of my favorites was the paleo focused, Hu Kitchen, located near union square that dishes out real, natural foods and was gluten and grain free. If you make it there, get the kale and egg sandwich on a coconut flour biscuit – it was incredible! But I digress… Gingersnap’s Organic in the East Village was another highlight of my weekend. It offers fresh, inventive, and raw, plant-based dishes. What I noticed about both of these restaurants was that they had a coconut palm sugar simple syrup available for customers to add to their coffee and teas. I poured a bit into my fresh almond milk chai latte, and it added just the right touch of natural, earthy sweetness.
I was set on recreating this staple to have on hand at home, and am excited to share it with you. Drizzle this syrup into drinks, oatmeal, yogurt, chia bowls … and whatever else your heart desires. Coconut sugar is low-glycemic and high in vitamin, iron, potassium, and zinc. Your reliance on agave nectar will soon be a thing of the past…
Coconut Sugar Simple Syrup
1 cup coconut palm sugar
1/2 cup water
Place palm sugar and water in a small sauce pan. Turn heat to medium, and let simmer, whisking occasionally until sugar is fully dissolved. Reduce heat to low, and continue to simmer until the syrup is thick and caramel colored. Let cool and transfer to a container for easy pouring.