Current trends in the use of coconut sugar for beverages. Coconut sugar is a product that has been around for a long time. Products from this coconut tree were originally traditionally made by craftsmen in villages.

People use coconut sugar as a seasoning or sweetener for traditional drinks. There are many traditional Indonesian culinary delights that use coconut sugar. For example, various traditional cakes from Java such as klepon, marrow porridge, candil, lupis cake, putu cake, rolled pancakes etc.

Likewise with drinks, coconut sugar is added to traditional wedang ronde drinks, cendol ice, bajigur, and even herbal medicine. Coconut sugar is added to add legit sweetness to these traditional foods and drinks.

Now coconut sugar has leveled up when many people use it in modern culinary delights in cafes / restaurants. Of course this is good news. Coconut sugar can now be added to make pastries, cakes or pancakes.

Coconut sugar is used as a substitute for conventional sugar. This replacement is sure to add a little caramel flavor to the coconut sugar. But this taste makes them even more unique.

In addition, coconut sugar can also be added to trending drinks such as ice boba, iced coffee milk, black grass jelly ice, dalgona ice etc. The coconut milk iced coffee business is currently the target of many people.

The large number of people interested in drinking this cold milk coffee makes anyone want to open a business. Naturally, because the manufacturing process is not complicated, so this business is easy for anyone, even beginners who want to do a beverage business.

What’s really interesting about coconut sugar, especially for low-carb, is the fact that coconut sugar has a lower GI (glemic index) compared to regular sugar.

For those who are not quite up-to-date with health trends, this means that glucose takes longer to be absorbed into the blood when compared to granulated sugar. Due to its low glycemic index level, coconut sugar is safe for consumption for diabetics.

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There are many types of sugar that you can enjoy as an ingredient in your cooking, one of them is coconut sugar. When coconut sugar that you have has started to look not fresh and looks a little runny, maybe the reasons for storing it are wrong.

Many people do not understand how to store coconut sugar properly, so a mistake often occur that cause coconut sugar to become lumpy, even surrounded by ants. You need to know, if the resistance of coconut sugar and granulated sugar is very different. If granulated sugar has long enough durability, but not for coconut sugar that has very little durability even though you have kept it tightly in packaging and plastic.

The term “there is sugar there is an ant”, it is true, where there is sugar scattered there will be ants swarming around. So instead of coconut sugar stock being eaten by ants, it’s best to store it in a watertight and airtight closed container. If necessary, place the container on top of the water dish so the ants can’t get to the sugar. Sugar doesn’t need to be refrigerated, but it shouldn’t be exposed to direct sunlight either. Coconut sugar is prone to melting when exposed to heat and damaging its quality. Don’t be afraid that sugar will expire because naturally sugar is a durable food ingredient and can preserve food.

Even though coconut sugar is stored in the kitchen, try to keep it away from the stove. Coconut sugar can melt quickly when exposed to heat, especially the more sensitive types of coconut sugar. If the sugar has melted a little, it will not harden again unless frozen. If you are worried that you will not use it immediately, it would be better if you buy enough coconut sugar.

Store in a closed container and use immediately without leaving it. But there are times when we have a large stock of coconut sugar and it’s already mushy. What to do? It would be better if the coconut sugar was thawed and stored in a glass bottle.***

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