Coconut blossom sugar
CHF 10.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Coconut blossom sugar (Indonesia) Fine-grained, all-natural sugar with a warm caramel and light malt note – dissolves quickly and sweetens harmoniously.
· Category: Sugar (coconut blossom sugar)
· Taste: caramel-like, slightly malty; subtly sweet, dissolves finely
· Use: creams & glazes, pastries & cinnamon rolls, pancakes/crêpes; tea, cocoa, espresso; syrup & cocktails
· Format: 90 g jar
My tip: Use 1:1 instead of white sugar in doughs; in glazes use 5–10 % less – the caramel note comes through more intensely.
Origin & Story
Coconut blossom sugar is made from the nectar of the coconut palm's flower clusters. In Indonesia, this method of sugar production has a long tradition. The nectar is collected, boiled down and crystallised while stirring – a process carried out entirely by hand.
Production takes place in small units, often by smallholder family farms that have kept the craft alive for generations. In colour and aroma the dried sugar recalls muscovado or whole cane sugar, but it is finer in texture and more subtle in taste.
Highlights
Coconut blossom sugar has a warm, caramel-like note with a slightly malty undertone. Its sweetness is restrained, which makes it especially interesting for desserts, pastries or drinks.
Thanks to its fine grain it dissolves quickly and is suited both to sweetening directly and to baking. Compared with white or cane sugar its flavour is more complex, without ever being intrusive.
Quality
The coconut blossom sugar comes from traditional production in Indonesia. The nectar is processed straight after harvesting, slowly boiled down and dried in small batches. It is an untreated natural product with no additives, no refining, no anti-caking agents.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
In many recipes I replace classic sugar with coconut blossom sugar – especially in creams, glazes or sweet doughs. The caramel note brings more depth and makes the result more harmonious – without any added sweetness.
Recommended use
- For cinnamon rolls, pancakes or crêpes
- In glazes, creams and pastries
- For sweetening tea, cocoa or espresso
- For cocktails, syrup or fruit sauces
Recipe idea
Cinnamon rolls with Ceylon cinnamon & vanilla glaze
View recipe
Origin / Ingredients
Coconut blossom sugar from Indonesia, all-natural, traditionally produced.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
coconut blossom sugar
Additional information
| Weight | 0.09 kg |
|---|
You may also like…
-
Madagascar Bourbon Premium Vanilla Pods
Ab CHF 12.– Select options This product has multiple variants. The options may be chosen on the product page -
Ground Ceylon Cinnamon
Ab CHF 10.– Select options This product has multiple variants. The options may be chosen on the product page -
Whole Star Anise
Ab CHF 11.– Select options This product has multiple variants. The options may be chosen on the product page -
Tonka beans
Ab CHF 14.– Select options This product has multiple variants. The options may be chosen on the product page
Reviews