Baking is an extremely exciting and heart-warming pursuit, especially when you are a new baker who’s very eager to whip your very first delectable creation. However, before you start using coconut syrup for baking, take the time to get to know this unique ingredient.
Coconut Syrup for Baking
Coconut syrup is a popular substitute for refined sugar. From humble kitchens to rising shops and established confectionaries, more and more people are now using coconut syrup for baking.
This natural sweetener is gaining respect and appreciation from the food industry not only because of its flavor and texture but also because of its health benefits. Aside from being certified organic and GMO-free, it is rich in essential nutrients and has a low glycemic score.
- Certified Organic and GMO-Free
Coconut syrup is naturally sourced and made. Its natural sweet flavor, texture, and color requires no further enhancement with the aid of chemical substances or processes. Therefore, there’s no need to worry about ingesting harmful or toxic substances because of its natural composition.
Because of its unrefined nature, it is able to preserve a bounteous nutritional value. It holds traces of different vitamins, minerals, and nutrients. Coconut syrup contains vitamin C, B1, B2, B3, and B6 as well as calcium, copper iron, magnesium, manganese nitrogen, potassium and zinc. Additionally, it bears amino acids and antioxidants.
- Low Glycemic
Its low glycemic score of 35 allows it to keep the blood sugar levels safe. Because of its low glycemic index, it is slowly digested in the body thereby releasing glucose gradually into the bloodstream. This prevents the sugar levels from going out of control.
Baking with an Alternative
There are several things you need to keep in mind when using coconut syrup for baking.
One of the main difference between coconut syrup and sugar is its state of matter. Coconut syrup is liquid whereas sugar is solid. This means that when both ingredients are heated, there will definitely be a difference.
When subjected to heat, coconut syrup caramelizes faster than sugar granules. Adjustments in temperature are therefore imperative to prevent burning the ingredient. To avoid damages, make sure to lower the temperature of the oven from 5 to 10 degrees.
Color and Texture
Coconut syrup is an alkaline-based sweetener. Due to its chemical composition, the flour pigments which are usually invisible become visible under alkaline conditions. This means that the color of a baked good becomes browner or more golden.
Furthermore, the texture of a baked good transforms as well. The bonding between gluten molecules become stronger when exposed to alkaline-based ingredients. By using coconut syrup, the interaction between gluten proteins changes. Thus, the finished product becomes crispier and crunchier.
Since coconut syrup is as sweet as sugar, there is no exhausting conversion of measurements needed. You can use a 1:1 replacement ratio. For every one cup of sugar, you can use one cup of coconut syrup as well.
Keep these tips and tricks in mind and you will never have to worry about baking with coconut syrup. Additionally, here are some other ideas to use coconut syrup on.