17 Delicious Coconut Sugar Recipes for Healthy Living

Venture into the sweet, wholesome world of coconut sugar with these 17 delectable recipes that promise not just flavor but a healthier twist to your favorite treats. Perfect for the health-conscious home cook, each recipe is a testament to how simple swaps can lead to delicious outcomes. Ready to transform your baking and cooking? Dive in and discover how coconut sugar can elevate your healthy living journey.

Coconut Sugar Banana Bread

Rethink banana bread with this coconut sugar twist—moist, rich, and just sweet enough. Smash expectations with every bite.

Ingredients

• For the batter:
  • 3 ripe bananas, mashed
  • 1/2 cup coconut sugar
  • 1/3 cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix mashed bananas, coconut sugar, melted coconut oil, eggs, and vanilla extract until smooth.
3. Tip: For extra flavor, let the batter sit for 10 minutes before baking.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Fold the dry ingredients into the banana mixture until just combined. Avoid overmixing.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Tip: Cover with foil halfway through if the top is browning too quickly.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Tip: For a crispy top, slice and toast lightly before serving.

Crumbly yet moist, this banana bread packs a caramel-like sweetness from the coconut sugar. Serve it warm with a dollop of coconut yogurt for a tropical twist.

Coconut Sugar Chocolate Chip Cookies

Here’s how to whip up cookies that’ll have everyone begging for the recipe—Coconut Sugar Chocolate Chip Cookies that are irresistibly chewy with a deep, caramel-like sweetness.

Ingredients

• For the dough:
• 1 cup unsalted butter, softened
• 1 1/2 cups coconut sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and coconut sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Look at those beauties—crispy edges, soft centers, and packed with melty chocolate. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an epic dessert hack.

Coconut Sugar Pancakes with Maple Syrup

Transform your breakfast game with these fluffy, golden Coconut Sugar Pancakes drizzled with rich maple syrup. They’re the perfect blend of sweet and wholesome, ready in minutes.

Ingredients

• For the pancakes:
• 1 cup all-purpose flour
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• For serving:
• Maple syrup, to taste

Instructions

1. In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). Test with a drop of water—it should sizzle.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully. Cook until golden brown, another 1-2 minutes.
7. Repeat with remaining batter, adjusting heat as needed to prevent burning.
8. Serve hot with maple syrup.

Crave-worthy and irresistibly tender, these pancakes boast a subtle caramel note from the coconut sugar. Stack them high with a pat of butter melting down the sides for an Instagram-worthy breakfast.

Coconut Sugar Granola Bars

Get ready to shake up your snack game with these Coconut Sugar Granola Bars—crunchy, sweet, and irresistibly wholesome.

Ingredients

• For the base:
  • 2 cups rolled oats
  • 1/2 cup almond butter
  • 1/4 cup coconut sugar
  • 1/4 cup honey
  • 1 tsp vanilla extract
• For the mix-ins:
  • 1/2 cup chopped almonds
  • 1/4 cup shredded coconut
  • 1/4 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix the rolled oats, almond butter, coconut sugar, honey, and vanilla extract until well combined. Tip: If the mixture is too sticky, lightly wet your hands to press it into the pan evenly.
3. Fold in the chopped almonds, shredded coconut, and dark chocolate chips into the oat mixture.
4. Press the mixture firmly into the prepared baking pan. Tip: Use the back of a spoon or a flat measuring cup to compact the mixture for even bars.
5. Bake for 15-18 minutes, or until the edges are golden brown. Tip: Let the granola bars cool completely in the pan before cutting to prevent crumbling.
6. Once cooled, lift the parchment paper out of the pan and cut into 12 bars.

With a perfect balance of chewiness and crunch, these bars are a dream. Wrap them individually for a grab-and-go breakfast or crumble over yogurt for a decadent twist.

Coconut Sugar Caramel Sauce

Now, let’s dive into making this luscious Coconut Sugar Caramel Sauce that’s about to revolutionize your dessert game. It’s rich, it’s velvety, and it’s vegan—boom!

Ingredients

• For the sauce:
• 1 cup coconut sugar
• 1/2 cup full-fat coconut milk
• 2 tbsp vegan butter
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Heat a medium saucepan over medium heat. Add the coconut sugar and stir constantly for 2 minutes until it starts to clump.
2. Slowly pour in the coconut milk while whisking continuously to prevent lumps. Tip: Keep the heat medium to avoid burning the sugar.
3. Add the vegan butter and continue to whisk until fully melted and combined, about 1 minute.
4. Stir in the vanilla extract and sea salt. Tip: The salt enhances the caramel’s depth, so don’t skip it.
5. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens. Tip: It will thicken more as it cools, so don’t over-reduce.
6. Remove from heat and let it cool slightly before serving. The sauce should be smooth and glossy.

Velvety with a deep, molasses-like sweetness, this sauce is a dream over ice cream or drizzled on pancakes. Try it with a sprinkle of flaky salt for an extra kick.

Coconut Sugar Oatmeal Raisin Cookies

Whip up these Coconut Sugar Oatmeal Raisin Cookies for a sweet twist on a classic. Packed with chewy raisins and a hint of caramel from coconut sugar, they’re a must-try.

Ingredients

• For the dough:
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat the coconut sugar, brown sugar, and softened butter until creamy. Tip: Ensure the butter is at room temperature for easier mixing.
4. Add the egg and vanilla extract to the sugar mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Cookies will continue to set as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How about that? These cookies boast a perfect balance of chewiness and crispness, with the coconut sugar adding a deep, molasses-like flavor. Serve them warm with a glass of cold milk for the ultimate comfort snack.

Coconut Sugar Pumpkin Pie

Craving a twist on the classic pumpkin pie? This Coconut Sugar Pumpkin Pie swaps traditional sweeteners for rich, caramel-like coconut sugar, offering a deeper flavor profile that’s irresistibly modern.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 can (12 oz) evaporated milk

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Cut in butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In another bowl, whisk together pumpkin puree, coconut sugar, eggs, spices, and salt until smooth. Gradually stir in evaporated milk.
6. Pour the filling into the crust. Tip: Tap the pie dish gently on the counter to remove air bubbles.
7. Bake for 40-45 minutes, or until the filling is set but slightly wobbly in the center. Tip: Cover the edges with foil if they brown too quickly.
8. Cool on a wire rack for at least 2 hours before serving.

A silky, spiced filling meets a buttery, flaky crust in this pie. Serve it chilled with a dollop of whipped coconut cream for an extra tropical twist.

Coconut Sugar Brownies

Absolutely nobody can resist the rich, fudgy goodness of these Coconut Sugar Brownies. Packed with deep caramel notes and a crackly top, they’re a game-changer for your dessert game.

Ingredients

• For the brownies:
• 1 cup unsalted butter, melted
• 2 cups coconut sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter and coconut sugar until smooth.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, salt, and baking powder, folding gently until just combined.
5. Fold in the dark chocolate chips, reserving a handful for topping.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the brownies cool completely in the pan before slicing into squares.

Best enjoyed slightly warm, these brownies boast a gooey center and a crisp, sugary crust. Serve them with a scoop of vanilla ice cream for an unbeatable combo.

Coconut Sugar Apple Crisp

Skip the store-bought desserts—this Coconut Sugar Apple Crisp is your new go-to for a quick, decadent treat. Sweet, spiced apples meet a crunchy, coconutty topping that’s downright addictive.

Ingredients

• For the filling:
  • 4 large apples, peeled and thinly sliced
  • 1/4 cup coconut sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
• For the topping:
  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish.
2. In a large bowl, toss the sliced apples with coconut sugar, lemon juice, cinnamon, and nutmeg until evenly coated. Tip: Use a mix of sweet and tart apples for the best flavor balance.
3. Spread the apple mixture evenly in the prepared baking dish.
4. In another bowl, combine oats, flour, coconut sugar, shredded coconut, and salt. Add the cubed butter and use your fingers to mix until crumbly. Tip: Keep the butter cold for a flakier topping.
5. Sprinkle the topping over the apples, covering them completely.
6. Bake for 35-40 minutes, or until the topping is golden and the apples are bubbly. Tip: Place a baking sheet underneath to catch any drips.

Here’s the scoop: the crisp is best served warm, with a scoop of vanilla ice cream melting over the top. The contrast of the crunchy coconut topping with the soft, spiced apples is a texture dream.

Coconut Sugar Coffee Cake

Bake this Coconut Sugar Coffee Cake and watch it disappear before your eyes—moist, fluffy, and just the right amount of sweet. Perfect for your morning coffee or as an afternoon pick-me-up, this cake is a game-changer with its rich coconut sugar flavor.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
• For the topping:
  • 1/4 cup coconut sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup coconut sugar, baking powder, and salt.
3. Add the melted butter, egg, milk, and vanilla extract to the dry ingredients. Stir until just combined—don’t overmix.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. For the topping, mix 1/4 cup coconut sugar, 1/4 cup flour, cold butter, and cinnamon in a small bowl until crumbly. Sprinkle evenly over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before slicing. Tip: For extra flavor, toast the coconut sugar lightly before using.
8. Serve warm or at room temperature. Tip: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.
9. Store any leftovers in an airtight container at room temperature for up to 3 days. Tip: Reheat slices in the microwave for 10 seconds to bring back that just-baked warmth.

Absolutely irresistible, this cake boasts a tender crumb and a caramel-like sweetness from the coconut sugar. Try serving it with a drizzle of salted caramel sauce for an extra decadent touch.

Coconut Sugar Peanut Butter Cookies

Just when you thought peanut butter cookies couldn’t get any better, we’re throwing coconut sugar into the mix for a caramel-like twist. These cookies are chewy, rich, and just sweet enough to satisfy your midday craving.

Ingredients

• For the dough:
  • 1 cup creamy peanut butter
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup creamy peanut butter, 1/2 cup coconut sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until well combined. Tip: For extra flavor, toast the coconut sugar lightly before adding it to the mix.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in water between presses to prevent sticking.
5. Bake for 10-12 minutes, or until the edges are just starting to brown. Tip: The cookies will look soft but will firm up as they cool.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bite into these cookies to discover a perfect balance of nutty and sweet, with a texture that’s irresistibly chewy. Serve them with a glass of cold almond milk for the ultimate snack or crumble them over vanilla ice cream for a decadent dessert.

Coconut Sugar Lemon Bars

Whip up a storm in your kitchen with these Coconut Sugar Lemon Bars—tangy, sweet, and irresistibly crumbly. Perfect for when you crave something zesty yet comforting.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup coconut sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 tsp salt
• For the filling:
  • 4 large eggs
  • 1 1/4 cups coconut sugar
  • 1/2 cup fresh lemon juice
  • 1/4 cup all-purpose flour
  • 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix 1 1/2 cups flour, 1/2 cup coconut sugar, and 1/4 tsp salt. Add 1/2 cup cubed butter and blend until the mixture resembles coarse crumbs. Tip: Use your fingers for a more even texture.
3. Press the crust mixture firmly into the prepared pan. Bake for 15 minutes until lightly golden. Tip: Let it cool slightly before adding the filling to prevent sogginess.
4. Whisk together 4 eggs, 1 1/4 cups coconut sugar, 1/2 cup lemon juice, 1/4 cup flour, and 1 tbsp lemon zest until smooth. Pour over the crust.
5. Bake for 25 minutes or until the filling is set. Tip: The edges should be slightly puffed and the center jiggly but not liquid.
6. Cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.

Silky smooth filling meets a buttery, crisp crust in every bite. Serve chilled with a dusting of powdered sugar or a dollop of whipped cream for extra decadence.

Coconut Sugar Almond Butter

Unlock the secret to the creamiest, dreamiest nut butter with a twist—coconut sugar almond butter. This isn’t just any spread; it’s your next obsession, ready in minutes and packed with flavor.

Ingredients

• For the almond butter:
  • 2 cups raw almonds
  • 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil, melted

Instructions

1. Preheat your oven to 350°F. Spread the almonds on a baking sheet in a single layer.
2. Roast the almonds for 10 minutes, stirring halfway, until golden and fragrant. Tip: Watch closely to avoid burning.
3. Let the almonds cool for 5 minutes. They should be warm but not hot to the touch.
4. Transfer the almonds to a food processor. Process on high for 1 minute until finely ground.
5. Scrape down the sides. Continue processing for 3-4 minutes until the almonds release their oils and become creamy. Tip: Be patient—the texture will transform.
6. Add the coconut sugar, sea salt, and melted coconut oil. Process for another 1-2 minutes until fully incorporated and smooth. Tip: For a sweeter taste, add more coconut sugar in 1 tbsp increments.
7. Transfer the almond butter to a jar. Let it cool to room temperature before sealing.

Amazingly smooth with a caramel-like sweetness, this almond butter is a game-changer. Slather it on toast, swirl into oatmeal, or eat straight from the spoon—no judgment here.

Coconut Sugar Vanilla Cupcakes

Rethink your cupcake game with these Coconut Sugar Vanilla Cupcakes—fluffy, fragrant, and just the right amount of sweet. Perfect for when you crave something indulgent but not over-the-top.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup coconut sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup whole milk, room temperature
• For the frosting:
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and coconut sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat butter until creamy. Gradually add powdered sugar, then vanilla and heavy cream. Beat until smooth and fluffy.
9. Frost cooled cupcakes and serve. For an extra touch, sprinkle with a little coconut sugar on top.

Whip these up for a treat that’s subtly sweet with a hint of caramel from the coconut sugar. The vanilla frosting adds a creamy contrast, making each bite a perfect balance. Try serving them with a side of fresh berries for a pop of color and freshness.

Coconut Sugar Gingerbread Cookies

Forget everything you know about gingerbread—these coconut sugar cookies are the game-changer your holiday baking needs. They’re spicy, sweet, and totally addictive.

Ingredients

• For the dough:
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 3/4 cup coconut sugar
  • 3/4 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup molasses
• For rolling:
  • 1/4 cup coconut sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. In a large bowl, beat the coconut sugar and butter together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Beat in the egg and molasses until well combined.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in the additional coconut sugar to coat.
7. Place the balls 2 inches apart on the prepared baking sheets and flatten slightly with the bottom of a glass.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Lightly crispy edges give way to a chewy center, packed with warm spices and a deep molasses flavor. Serve these with a dollop of whipped cream for an extra indulgent treat.

Coconut Sugar Blueberry Muffins

Viral-worthy and utterly delicious, these Coconut Sugar Blueberry Muffins are your next baking obsession. Packed with juicy blueberries and a hint of caramel-like sweetness from coconut sugar, they’re a game-changer for your morning routine.

Ingredients

• For the muffins:
  • 2 cups all-purpose flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/3 cup melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
• For the topping:
  • 2 tbsp coconut sugar
  • 1/4 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted coconut oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined—overmixing leads to tough muffins.
5. Gently fold in the blueberries. Tip: Toss blueberries in a bit of flour to prevent sinking.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Sprinkle the tops with the coconut sugar and cinnamon mixture for a crunchy finish.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway for even baking.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re best enjoyed warm!

Just out of the oven, these muffins boast a tender crumb and bursts of blueberry goodness. Serve them with a dollop of Greek yogurt or a drizzle of honey for an extra treat.

Coconut Sugar Rice Pudding

Sweeten your morning or cap off your night with this creamy Coconut Sugar Rice Pudding. It’s a twist on the classic that’ll have you hooked from the first spoonful.

Ingredients

• For the pudding:
• 1 cup short-grain white rice
• 4 cups whole milk
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, milk, coconut sugar, vanilla extract, cinnamon, and salt.
3. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent the milk from scorching.
4. Once boiling, reduce the heat to low and simmer for 25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
5. Remove the saucepan from the heat and let the pudding sit for 5 minutes to thicken further.
6. Serve warm or chill in the refrigerator for at least 2 hours for a cooler treat.

Velvety and rich, this pudding strikes the perfect balance between sweet and earthy. Top with toasted coconut flakes or a drizzle of honey for an extra layer of flavor.

Conclusion

Brimming with wholesome goodness, our roundup of 17 coconut sugar recipes is your ticket to healthier living without sacrificing flavor. Whether you’re baking, cooking, or sweetening your morning coffee, these recipes promise delicious results. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this article helpful, why not share the sweetness on Pinterest? Happy cooking!