Best Coconut Sugar in India: Pure and Sure Organic Coconut Sugar

Coffee preferences, I have realised, evolve over the years. While my husband now prefers darker, stronger, more acidic coffees (Blue Tokai’s Attikan Estate), I have gone milder to the extent of having Nescafe Gold (sacrilege, I know!)

However, what is certain is that we have both gone dairy-free in our coffees (except when we’re having South Indian filter coffee). We tried some alternative kinds of milk (almond milk, oat milk, cashew milk) but they all altered the flavour of the coffee too much. Almond milk, in my opinion, works best if you must have some sort of dairy. Otherwise, black coffee it is for both of us.

We do still like to sweeten our coffee. We shifted to coconut sugar several years ago, and have been loyal consumers of Phalada’s Pure and Sure Organic Coconut Sugar.

How is Pure and Sure Organic Coconut Sugar vs other brands?

Consistent Texture and Flavor: Pure and Sure Organic Coconut Sugar stands out for its unwavering consistency in both texture and flavour.
Grittiness and Blendability: Unlike some competitors, other brands tend to be grittier and struggle to blend seamlessly with coffee.
Coconut Fibers: Watch out for coconut fibres in other brands – an unwanted addition to your coffee experience.
Optimal Sweetness: Pure and Sure strikes the right balance, ensuring it’s not overly sweet, making it the perfect complement to your coffee.

I’ve tried Loom & Weaves Coconut Sugar and Lyva Organic Coconut Sugar, and both do not work for me!

What do I love about Coconut Sugar?

What makes coconut sugar my sweetener of choice?

Gentle Sweetness: Coconut sugar avoids the excessive sweetness found in synthetic sugars, preserving the natural bitterness of coffee.
Buzz-Free: Unlike regular sugar, coconut sugar won’t send you on a sugar-induced energy rollercoaster.
Perfect Blend: Its seamless integration with coffee, both in terms of taste and texture, enhances the overall experience.

Can you use Coconut Sugar in Cooking and Baking?

Well, yes and no. You can use coconut for things like yoghurts quite easily. It’s a good substitute for jaggery (gud). And you can use a couple of teaspoons to replace honey in cooking. However, if you’re making something like a cake, it doesn’t work very well because it is not sweet enough and sugar gives a cake a level of aeration that coconut sugar will never give. (And while I know lots of people use gud, etc to sweeten their cakes, they use a lot of baking soda and baking powder as a substitute. In my opinion, great cakes need eggs, butter and sugar, no excuses!)