I like to use coconut sugar when making a treat for our family and friends. It has a rich, caramel-like flavor that isn't too sweet. Plus, coconut sugar doesn't have that heart-palpitating effect like cane sugar does. This powdered coconut sugar recipe can be used to make icing for cookies and cakes, or used wherever powdered sugar is called for in a recipe. All you need is a good high-powered blender to do the job!
Coconut sugar is a low-glycemic granulated sweetener, with an index of 35. Compare that to honey with a glycemic index of 75, cauliflower at 30, lentils at 35, and watermelon at 100.
Coconut sugar comes from the sap of the coconut palm blossoms. It is dried and granulated making it perfect for cooking and baking. Use it to replace any other granulated sweetener in equal amounts. Coconut sugar is dark so keep in mind that it will turn your "white cake" brown. It is best used in chocolate or spiced molasses type treats. Use it in sweet or savory sauces and in marinades. Use it basically anywhere a granulated sugar is called for. Now you can also replace regular powdered cane sugar with coconut sugar using this method.
To make a powdered coconut sugar glaze for cakes and cookies, mix a ½ cup of powdered coconut sugar with 2 to 3 teaspoons of dairy or non-dairy milk in a small bowl. You can add a few pinches of raw vanilla powder or a dash of almond extract for more flavor if desired. Powdered coconut sugar glaze is delicious drizzled onto gluten-free gingerbread cut-out cookies or gluten-free gingerbread bundt cake!