If you haven't tried coconut sugar then you need to get on that! It is a phenomenal, natural low glycemic-index sweetener that can be used at 1:1 ratio replacement with regular sugar. Now it isn't super low in carbs at around 5g per 1 tsp. but it is still a nice sugar alternative.
This pure and simple cane sugar alternative is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2).
Coconut Sugar is produced from the sweet juices of tropical coconut palm sugar blossoms. Traditional sugar farmers climb high into the canopy of swaying coconuts and harvest the sweet nectar by gently slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal.
Although the names are used interchangeably, palm sugar and coconut sugar are not the same. One comes from the palmyra or sugar palm and the other from coconut palm, but both are produced from the sweet, watery sap that drips from cut flower buds.
It is quickly gaining popularity in the progressive global health community as an alternative to agave syrup. Companies are now selling it into the natural food markets in India, so it is becoming easier to get high quality organic arenga or coconut palm sugar.
The taste of pure coconut palm sugar resembles that of brown sugar, yet with more rounded caramel and butterscotch notes, without the metallic ending flavor that brown sugar has. It has a rich flavor. For cooking purposes, it has a very low melt temperature and an extremely high burn temperature. This makes it a suitable sweetener for confectioners.
The brown sugar is a golden brown granule or paste, sold in tubes, blocks or tin cans. Liquid versions of coconut palm sugar are also available. It may be light-colored or dark, soft and gooey or hard. As a lightly-processed product of cottage industry, it varies greatly from batch to batch.
The Glycemic Index of coconut sugar is 35 and is classified as a low glycemic index food. It is considered to be healthier than traditional white sugar and brown sugar. It can be used as a 1:1 sugar substitute for coffee, tea, baking and cooking.
Coconut sugar has high mineral content, a rich source of potassium, magnesium, zinc and iron. In addition to this it contains Vitamin B1, B2, B3 and B6. When compared to brown sugar, Coconut Sugar has twice the iron, four times the magnesium and over 10 times the amount of zinc.
If you prefer, you can replace the coconut sugar with granulated Xylitol or Erythritol. If you are going to use Splenda I would cut it down to 1/2 cup because I find Splenda very sweet.
This is a very simple recipe and comes together in a snap all in one bowl. Whisk up the ingredients and pour the batter into 3 ramekins then bake away. No water bath needed which is quite common is recipes like this. Just place the ramekins on a cookie sheet and then place it all in your oven for about 1 hr.
Here they are ready for the oven
These guys do need to cool to room temperature then chill in the fridge for several hours. The wait is worth it. Eat plain or topped with a dollop of whipped cream. HEAVEN!
You can flip the cooled pies out onto serving plates but I ate mine right out of the ramekin and it was DEEELISH.
*adapted source recipe: Crustless Pumpkin Pies, Use Real Butter
WHAT YOU NEED (makes three 3inch ramekin servings)
8 oz. pure pumpkin
1 large eggs
1 large egg yolk
1/2 cup heavy cream
3/4 cup granulated coconut sugar
1/2 tsp ground ginger
1/2 tsp freshly ground cinnamon
1/4 tsp table salt
pinch ground nutmeg
pinch ground cloves
PREHEAT oven to 325F
IN LARGE BOWL,whisk together pumpkin, eggs and heavy cream
STIR IN all remaining ingredients and whisk so no lumps remain
POUR into ramekins
PLACE ramekins on baking sheet and put sheet on middle rack in preheated oven
BAKE 60 to 70 minutes until centers are only slightly jiggly
REMOVE from oven and place ramekins on cooling rack to cool completely
COVER with cling film
TRANSFER to refrigerator and let chill for several hours