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Coconut Blossom Sugar
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Coconut Blossom Sugar (8 g) has 30 calories. That works out to 375 calories per 100 g. It contains 7.4 g of carbs, 0.1 g of protein, 0 g of fat and 0.2 g of fiber. Its 0.1 mg of Manganese covers 5% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 8 g
30
KCAL / 8G
Carbs
7.4g
· 3% DV
Protein
0.1g
· 0% DV
Fat
0g
· 0% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 99% · Protein 1% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 30 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 8.24 mg | 0% |
| Total carbohydrate | 7.4 g | 3% |
| Fiber | 0.2 g | 1% |
| Protein | 0.1 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 8 g | 30 kcal |
| 1 g | 1 g | 4 kcal |
| 1 teaspoon (small) | 3 g | 11 kcal |
| 1 serving (medium) | 10 g | 38 kcal |
| 2 tablespoon (large) | 16 g | 60 kcal |
| 100 g | 100 g | 375 kcal |
| 1 cup (whole) | 180 g | 675 kcal |
| 1 pack (medium) | 250 g | 938 kcal |
Calculated from 375 calories per 100 g.
No, it is not meaningfully healthier than white sugar. Coconut Blossom Sugar is still mostly added sugar, and its small amounts of other nutrients do not make it a health food or cancel out its sugar content.
Yes, Coconut Blossom Sugar can replace regular sugar in many recipes. Its darker color and caramel-like flavor can change the appearance and taste, so it may not suit delicate, light-colored desserts.
No, it usually does not have a strong coconut flavor. Its taste is more often described as caramel-like or similar to brown sugar, so it adds warmth rather than a clear coconut note.
Often, the names refer to sugar made from the sap of coconut palm flowers, but naming is not consistent across regions and products. Palm sugar can also come from other palm species, so the terms are not always interchangeable.
Coconut Blossom Sugar is made by collecting sap from coconut palm flower buds and heating it until much of the water evaporates and the sugars crystallize. This gives it its characteristic brown color and caramel-like flavor.
Yes, Coconut Blossom Sugar works in many cakes, cookies, and other baked goods. It darkens the batter and adds a caramel-like flavor, which can be noticeable in recipes intended to taste light or delicate.
Yes, you can stir Coconut Blossom Sugar into coffee. It sweetens the drink while adding a mild caramel note; try it first in a coffee whose flavor can stand up to that richer taste.
Yes, Coconut Blossom Sugar can raise blood sugar because it is still a sugar, despite its plant source. People managing diabetes should ask their clinician or dietitian how it fits their individual meal plan.
Keep Coconut Blossom Sugar in a tightly sealed container in a cool, dry place. Moisture can make it clump, so use a dry spoon and keep the container away from steam and damp cupboards.
No, Coconut Blossom Sugar is not a weight-loss aid. It is a sweetener that contributes energy, and replacing another sugar with it does not by itself cause weight loss or make a dessert low in sugar.
Vitamins
B2
0.01mg · 1% DV
B6
0.01mg · 1% DV
B5
0.02mg · 0% DV
B1
0mg · 0% DV
Minerals
Manganese
0.1mg · 4% DV
Copper
0.03mg · 3% DV
Potassium ⭐
82mg · 2% DV
Iron
0.19mg · 1% DV
Sodium
8.24mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 30 calories in 1 tablespoon (medium) (8 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Coconut blossom sugar is made from the sap of coconut palm flower buds. The sap is heated until its water evaporates, leaving a golden, granulated sweetener; it is not made from coconut flesh. It has long been produced in parts of Southeast Asia, including Indonesia.
Its flavour is gently caramel-like, with a hint of malt, and it can be used much like brown sugar in baking, stirred into coffee or tea, or sprinkled over porridge and yoghurt. In its regions of origin it is also used in local sweets and sauces. Nutritionally, it is still mostly sugar: 100 g provides 92 g of carbohydrates. Bear in mind that it adds a darker colour and distinctive flavour to recipes; use a little less if you want a subtler result.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.