coconut sugar simple syrup


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.

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14 thoughts on “coconut sugar simple syrup

  1. Nice syrup. I needed maple syrup for a ginger cookie recipe, and didn’t have enough. This worked out even better, because it tastes similar to molasses. (I used coconut sugar instead of coconut palm sugar.) It thickens as it cools, so don’t overcook.

  2. Pingback: Amanda Skrip » Blog Archive » snacking made simple – peanut butter granola bars

  3. I’ve recently bought coconut sugar and have been having the same problem. I’ve tried to use it in my green tea & it was a grainy horrible mess. I wanted to be more of a syrup to use in my green teas & on my pancakes.

    I love it’s slight caramel flavor undertone. Does the coconut sugar syrup still have a slight caramel flavor?

    Also how would you compare the coconut sugar consistency to honey & maple syrup?


    • hi jenn!

      yes – the syrup has the same flavor profile as the sugar. consistency is a little closer to honey…

      let me know if you try it out!

  4. Hi Amanda,
    I purchased a hemp seed protein powder from Trader Joe’s without realizing it had organic palm sugar in it. Does palm sugar have the same properties as coconut sugar, or is it in the bad sugar category? I was considering giving it away, but i’m curious what you think.


    • hi leah!

      palm sugar is similar to coconut sugar – a natural sweetener that is subtly sweet and lower on the GI index. so it’s not ‘bad’ like cane sugar/syrup. hope that helps!

    • Hi Angela – I haven’t tried that! It has a distinct flavor so you would probably want something to compliment it. I bet cinnamon, cardamom, or orange would be good. Let me know if you decide to experiment!

  5. Hi Amanda!
    I’m so excited to come across this recipe! Im looking for a healthier way to make my elderberry and rose hips syrups and I’m going to experiment your coconut sugar simple syrup as the base.
    Hope you’re doing well.

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