Organic and unrefined. Made from the sap of coconut palm blossoms, this sugar has a mild caramel flavour and is commonly used as a substitute for brown cane sugar in most recipes as it’s famed for its low GI (glycemic index).
This type of sugar is ideal for baking, it’s not as sweet as white, processed granulated sugar so blood sugar levels are generally a little better maintained. You’ll also find that, after consuming foods with coconut sugar, you won’t have a sudden craving for more sweet foods.
Rapadura is unrefined mineral rich cane sugar typically from Latin America.
Rapadura is the pure juice extracted from the sugar cane (using a press), which is then cooked to evaporate off the water, whilst being stirred with paddles. It is then sieve ground to produce a grainy sugar. It has not been cooked at super high heats and spun to change it into crystals, and the molasses has not been separated from the sugar. It is produced organically, and does not contain chemicals or anti-caking agents.