Coconut sugar and brown sugar are both popular sweeteners used in baking, but they have some differences in terms of their production, nutritional content, and effects on baked goods. Here are some details about coconut sugar and brown sugar:
Coconut Sugar
- Made from the sap of coconut palm tree flowers
- Lower on the glycemic index (GI) than brown sugar, with a GI of 50-54
- Contains small amounts of minerals, antioxidants, and fiber
- Has a caramel-like flavor and a deep brown color
- Holds some levels of moisture but will generally result in dryer baked goods than if brown sugar was used as an alternative
- More expensive than brown sugar
Brown Sugar
- Essentially white sugar with molasses added to it
- Higher on the glycemic index (GI) than coconut sugar, with a GI of 55-65
- Contains no significant amounts of vitamins or minerals
- Has a caramel-like flavor and a tawny hue
- Has more moisture than coconut sugar, making it better for certain baking recipes
- Less expensive than coconut sugar
In terms of ingredients or materials, coconut sugar is made from the sap of coconut palm tree flowers, while brown sugar is essentially white sugar with molasses added to it. Coconut sugar is lower on the glycemic index than brown sugar, with a GI of 50-54 compared to brown sugars GI of 55-65. Coconut sugar contains small amounts of minerals, antioxidants, and fiber, while brown sugar contains no significant amounts of vitamins or minerals. Coconut sugar holds some levels of moisture but will generally result in dryer baked goods than if brown sugar was used as an alternative. Coconut sugar is more expensive than brown sugar.
