Granulated Coconut Nectar and Coconut Sap are the exact same ingredient, in two very different forms. So when exactly should you reach for them? Here's a simple rule for breaking it down.
We get a lot of questions about when to use coconut sap (coconut nectar in wet form) versus granulated coconut nectar (coconut nectar in dry form). Here's the easy rule of thumb:
- In a recipe that originally calls for a wet sweetener: Use coconut sap.
- In a recipe that originally calls for regular refined sugar: Use granulated coconut nectar.
In a nutshell, coconut sap is great for recipes that originally called for agave, golden syrup, corn syrup or other "sticky" sweetening agents, because you want to maintain that chewy, gooeyness that the original ingredient imparted.
Examples of perfect times to use coconut sap in place of other liquid sweeteners include granola bars, drizzled over oatmeal, or to help all your ingredients stick together in no-bake cookies (or these amazing coconut snowballs).
Granulated coconut nectar, on the other hand, is your go-to for recipes that originally called for regular refined sugar, since the recipe's formula depends on a dry ingredient. If you use coconut sap instead of granulated coconut nectar in this scenario, you'll wind up with a wetter dough than was intended, which will change (or even ruin) the texture of your final product.
Examples of perfect times to use granulated coconut nectar are in cookies, cakes, tea breads, muffins, pastries, or any one of our recipes over here.
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