RawGuru Coconut Palm Sugar Organic Description
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Organic Bali Coconut Sugar
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A Great Alternative to the Over Processed Sweeteners
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High in Potassium, Magnesium, Zinc and Iron
This comes from the coconut palm. The nectar is dried into a granulated brown sugar. This product is not raw but has a high level of integrity behind its production. It is a great alternative to the over processed sweeteners in traditional markets. Can be used in combination with other sweeteners.
Coconut palm sugar is made from the nectar produced from the coconut tree (coco nucifera - not the same palm tree that produces Palm Oil). Once collected, it is boiled and processed into a granule. It’s a very simple process and a very simple and pure product. Coconut palm Sugars produce slow release energy, which sustains the human body through your daily activities without regular sugar “highs”, and “lows”.
Coconut palm Sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). Coconut palm sugars are rated as a GI 35. By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9%) each. Minor variations will occur, due to differences in primary processing, raw material source, tree age and variety of coconut.
Coconut palm sugar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C. It’s also very rich in other minerals and enzymes which aid in the slow absorption into the bloodstream.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 g (1 Tsp.)
Servings per Container: 180
| Amount Per Serving | % Daily Value |
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| Calories | 10 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 5 mg | 0% |
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| Total Carbohydrate | 3 g | 1% |
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| Dietary Fiber | 0 g | 0% |
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| Sugar | 3 g | |
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| Protein | 0 g | |
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| Vitamin A | | 0% |
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| Calcium | | 0% |
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| Vitamin C | | 0% |
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| Iron | | 0% |
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Other Ingredients: 100% organic coconut sugar.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegan Lemon Meringue Pie
[vc_row][vc_column][vc_column_text]If you follow a vegan or gluten-free diet, don’t feel left out during dessert. This vegan lemon meringue pie is also gluten-free, allowing friends with gluten sensitivities to indulge in a custardy tart with creamy, whipped topping. How, you ask, could a dessert that is typically reliant on egg whites and yolks, be vegan? The crumbly gluten-free crust is made with oat and almond flours, the custard-like filling gets its dreamy consistency from a magical mixture of coconut milk and corn starch, and the vegan meringue is made from aquafaba (the preserved liquid from canned chickpeas). If you were skeptical of vegan baking before, this recipe will convince you there’s a delightful world of animal-free sweets made from real, wholesome ingredients. Give it a try!
Vegan Lemon Meringue Pie
Crust
- 1-1/2 cups gluten-free oat flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 tsp. sea salt
- 1/2 cup coconut oil (melted)
- 1 tsp. pure vanilla extract
Lemon Filling
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1/2 cup coconut sugar
- 1/4 cup corn starch
- 1/4 cup cold water
- 1/2 cup canned coconut milk (full-fat)
- 1 Tbsp. lemon zest
- Optional:1/2 tsp. turmeric (for color)
Aquafaba Meringue
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/2 tsp. cream of tartar
- 1/2 cup powdered sugar
- 1 tsp. pure vanilla extract
Crust
- Preheat the oven to 350 degrees F and lightly grease 9-inch tart pan with removable bottom.
- In large bowl, mix together oat flour, almond flour, coconut sugar and sea salt.
- Add melted coconut oil and vanilla extract, mixing until a crumbly dough forms.
- Press dough evenly into prepared tart pan, ensuring it covers the bottom and sides.
- Bake 12-15 minutes until lightly golden. Let it cool while preparing the filling.
Lemon Filling
- In medium saucepan, whisk together lemon juice, coconut sugar, corn starch and cold water until smooth.
- Stir in coconut milk and lemon zest and cook over medium heat, whisking constantly until mixture thickens (about 5-7 minutes).
- If using turmeric, whisk in now for a brighter yellow color. Remove from heat and let cool slightly.
- Pour lemon filling into cooled tart crust, spreading evenly. Refrigerate at least 2 hours to set.
Aquafaba Meringue
- In clean mixing bowl, combine aquafaba and cream of tartar. Using an electric mixer, beat on high speed until soft peaks form (about 5 minutes).
- Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Once the lemon tart has set, spread or pipe aquafaba meringue on top of tart.
- Optional: Use a kitchen torch to lightly toast meringue or place tart under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
- Serve immediately or refrigerate until ready to enjoy.
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