Renowned micro-nutrition dietician Bénédicte Van Craynest introduced us to coconut blossom sugar during a cooking session at Show Devant restaurant in Villejuif. Here are five compelling reasons to make it your go-to sweetener:
1. Exceptional flavor. Available in light (subtle aroma) or dark (richer taste) varieties, its mild coconut essence with caramel notes shines in yogurt, tea, diluted lemon water (it dissolves quickly), and baked goods.
2. Very low glycemic index. At 24.5 in Europe (35 in the US), it beats agave syrup (40), white sugar (65), and honey (50-70). "It has the lowest GI of them all," says naturopath Mély of Chaudron Pastel.
3. Packed with antioxidants. Its ORAC value of 2,200 rivals blueberries, top performers in this category, supporting your body's defenses and delighting your taste buds.
4. Nutrient-rich in minerals. High in potassium and magnesium, with traces of zinc and iron to energize your day.
5. Environmentally sustainable. The UN's Food and Agriculture Organization deems it the "most sustainable sugar," as coconut palms need minimal water and upkeep, yielding 50-75% more sugar per hectare than cane. Gandhi called it "the counterpoison of misery" for providing steady income to impoverished communities.
Find it in organic stores and departments.
