Ingredients:
Serving size: 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 67 kJ (16 Cal) | 1670 kJ (399 Cal) |
| Protein, total | 0.05g | 1.3g |
| Fat | 0g | 0.2g |
|
0g | 0.1g |
| Carbohydrate | 3.9g | 97g |
|
3.9g | 97g |
|
3.7g | 93g |
| Sodium | 5.6mg | 140mg |
Organic Coconut Sugar
Chelsea Organic Coconut Sugar tastes just as beautiful as it sounds. It is unrefined, organically grown and sustainably farmed on the Indonesian island of Java. Harvested using traditional methods, it retains the flavour naturally found in the nectar of the coconut blossom.
With a unique depth of flavour and subtle caramel and butterscotch notes, it can used to replace Chelsea Brown Sugar or Chelsea Dark Cane Sugar in baking, adding depth of flavour and warm colour.
As it is unrefined, it has a slightly different texture to regular sugar, so it works best in recipes such as carrot cake, brownies, slices and biscuits - any recipes that don’t call for ‘beating/creaming butter with sugar’.
Perfect for:
- Sprinkling on porridge, adding a delicious toffee flavour
- Baking such as carrot cakes, brownies and biscuits
- Sweetening tea, coffee and cold drinks
- Sprinkling over natural yoghurt or fruit Available in selected supermarkets nationwide.
Ingredients
Serving size 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 67 kJ (16 Cal) | 1670 kJ (399 Cal) |
| Protein | 0.05g | 1.3g |
| Fat | 0g | 0.2g |
|
0g | 0.1g |
| Carbohydrate, total | 3.9g | 97g |
|
3.9g | 97g |
|
3.7g | 93g |
| Sodium | 5.6mg | 140mg |
Recipes Using This Product
- A large glass jar with lid + large ribbon
Jar ingredients
- 1 cup raw almonds
- 1 cup shredded coconut
- ¼ cup Chelsea Organic Coconut Sugar
- ⅔ cup cacao powder
- ¼ cup dried cherries
- ⅓ cup dark chocolate buttons
- pinch kelp salt
- 1 large orange (zest & juice)
- 1 ½ cups self-raising flour
- ½ cup rolled oats
- ½ cup Chelsea Raw Sugar
- ¼ cup Chelsea Organic Coconut Sugar
- ¼ cup desiccated coconut
- 1 cup buttermilk
- 2 extra large eggs
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- ½ cup fresh/frozen raspberries
- 1½ cups ground almonds
- ¼ cup tapioca flour
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 2 Tablespoons melted coconut oil
- ¼ cup Chelsea Maple Flavoured Syrup
- 1 tablespoon Chelsea Blackstrap Molasses
- 1 tablespoon coconut flour
- Extra arrowroot or tapioca starch, for rolling & cutting
- 1 cup cacao butter
- ¼ cup Chelsea Maple Flavoured Syrup or Chelsea Organic Coconut Sugar
- 6 large eggs
- 1 ½ cups Chelsea Organic Coconut Sugar
- 110g almond flour
- 60 gms dark cocoa powder
- pinch sea salt
- 2 tsp vanilla essence
- 60mls cooled espresso coffee
- 260mls coconut oil
- 2 ½ cups chopped 50% plus dark chocolate (use darker chocolate if you prefer, or Paleo chocolate to make recipe Paleo)
- 1 cup walnuts (optional)
- Topping (optional)
- 1 Tbsp Chelsea Organic Coconut Sugar
- 1 cup chilled coconut cream
- pinch of salt
- ½ tsp freeze dried raspberry powder
- 2 tablespoons coconut oil, melted
- 1 tablespoon hulled tahini
- 2 tablespoons Chelsea Organic Coconut Sugar
- 1 cup pecans or walnuts
- 1 cup raw almonds
- 1 cup shredded or flaked unsweetened coconut
- ½ cup sunflower seeds
- ½ cup pepitas (pumpkin seeds)
- 3 tablespoons linseed or linseed meal
- 3 tablespoons sesame seeds
- 3 tablespoons black chia seed
- ½ teaspoon sea salt (optional)
- 200 grams (about 1 ¼ cups) glutinous rice flour
- Pinch of salt
- 180 ml (⅔ cups) water
- 165 grams (¾ cup) Chelsea Organic Coconut Sugar
- 1 teaspoon pandan paste or a few drops of green food colouring
- 60 grams (¾ cup) desiccated coconut
