Sugars & Sweeteners
Coconut Blossom Sugar in gelato
Coconut blossom sugar is an unrefined, sucrose-dominant granular sweetener made by evaporating the sap of coconut-palm flower buds. In gelato it behaves almost like table sugar, contributing bulk solids and sweetening power with a slightly higher freezing-point depression from its small glucose/fructose fraction.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 97% |
| Water | 3% |
| Sugars | 90% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 2% |
| POD (sweetening power) | 90 |
| PAC (anti-freezing power) | 101 |
Typical use: 3-8% of the total mix, typically replacing 10-30% of the recipe's sucrose
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Open the balancerHow to use it in gelato
Use coconut blossom sugar as a partial replacement for sucrose when you want a caramel-toffee note and a warm brown colour. Its POD (~90) is marginally lower than sucrose, so sweetness drops slightly on a like-for-like swap, while its PAC (~101) is a touch higher, giving marginally softer scooping and a slightly lower serving temperature. Because it is ~90% sugars with only 2-3% water, it substitutes almost gram-for-gram on a solids basis. It is hygroscopic, which aids scoopability but can accelerate moisture pickup during storage.
Origin & background
Coconut sugar is produced from the sap tapped from the cut flower-bud stem (spadix) of the coconut palm, Cocos nucifera, a practice long-established across Southeast Asia, especially Indonesia and the Philippines. The Philippine Coconut Authority reported a glycaemic index of 35, versus 54 measured by the University of Sydney, which drove its marketing as a low-GI sweetener in the 2010s.