With coconuts being gluten-free and plant based there are many reasons to choose Coconut Flour and Sugar for your next bake. Learn more about these two coconut products and how to use them in your recipes from our resident dietitian, Rebecca. Find out more today!

Why Choose Coconut Flour?
Coconut flour is a high fiber and gluten-free alternative to traditional all purpose flour. It’s made from finely ground dried coconut meat. This plant based food has a subtle nutty flavor with tropical notes. It offers 10 grams of fiber per 1/4 cup. One of the distinct characteristics of this type of flour is its capacity to absorb liquid. It can not be substituted 1:1 in recipes. It’s generally best to swap 1/3 cup coconut flour for 1 cup of regular flour. For best results seek out recipes that call for coconut flour, so the liquid content is appropriate. This high fiber flour is perfect for people with celiac disease, gluten sensitivity, those following a paleo diet, and vegetarians.

Why Choose Coconut Sugar?
Coconut sugar is a popular plant based sweetener among vegans and vegetarians. This natural sugar retains some of the nutrients in coconut palm like potassium and zinc. It also contains the soluble fiber inulin, which is linked to slower digestion and a reduced blood sugar spike. Coconut sugar can be substituted 1:1 in most recipes. This caramel colored sugar is best in baked goods creating crisp edges and a golden brown finish.