Coconut Sugar Simple Syrup – RSF

Coconut sugar simple syrup
Coconut sugar simple syrup

When making ACD, low carb, or paleo desserts, the dilemma is always which sweetener to use. Many baking recipes call for agave or honey which have a myriad of dietary problems associated with them. They’re both high-glycemic and honey isn’t vegan.

Substitution Quandary

What can you substitute without wrecking the recipe? The liquid nature of agave and honey is built into the recipe. If you substitute a dry sweetener, you risk creating something inedible.

What if there was a foolproof way to substitute coconut sugar in your baking recipes. I looked at simple syrup for the answer. It’s just one cup each of water and white granulated sugar. Heat it on the stove until the sugar dissolves and you’re done.

Substitution Solution

Could it be this simple for coconut sugar? Yes it is! Just like my recipe for coconut ghee, it’s so simple I can’t believe I didn’t think of it years ago!

In case you missed it, the coconut sugar simple syrup recipe is:


  • 1 cup of coconut sugar
  • 1 cup of filtered water


Heat on stove until sugar dissolves. Yield: 1 cup

Frozen simple syrup is slushy and syrupy
Frozen simple syrup is slushy and syrupy.

I store my simple syrup in the freezer (due to the mold allergy). It stays in a very thick syrupy consistency. So it’s completely scoopable straight from the freezer.

Uses for Coconut Sugar Simple Syrup

  • It dissolves easily in cold liquids. I use it in my smoothies.
  • It can be used 1:1 substitute in any baking recipe that calls for agave syrup or honey.
  • It can be used instead of agave or honey in ice cream recipes like the party balls or the lemon ice cream sandwiches. I have tested my ice cream base recipe and it works beutifully!

The only downside to the coconut sugar simple syrup is that it’s dark brown. It will be noticeable in a light-colored product. However, if you cook with anything other than white sugar, you’re probably over that tiny flaw just as much as I am! It’s part of the non-processed food lifestyle.

Note: I want to thank my readers for starting me down this path. I was asked about substituting a lower glycemic sweetener for honey/agave syrup and this is what I came up with. So bring on your tough questions. I love a good challenge!

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