is this coconut more like shredded coconut which is dry and desiccated? i need it to coat a cake i have dipped in icing. or is it a fine powder sugar
1066886
It's shredded coconu, but very thin. It's a grade more fine than the ones I could find in regular stores. Not thin enough to have an effect like powder sugar thou
1066887
Matt, it is not quite like shredded coconut, at least not like the flaked shredded coconut you buy at the grocery store (ie. Angel brand). It isn't a fine powder, more like tiny tiny 0.5-1 mm bits of coconut.
1066888
It is not like shredded coconut that you would use on a cake. It is finer but not as fine as powdered sugar.
1066889
this coconut is dry & desiccated...it is not a fine powder like powdered sugar
1066890
It is dry but is not a powder or shredded is more of a granule. I would not put it on a cake as it has a sandy feeling in the mouth.
1066891
It is dessicated - perfect for use on things like lamingtons which is a sponge cake dipped in chocolate and coated in dessicated coconut.
1030624
The consistency is but thick (and creamy) with little bits of coconut shredds. The product needs to be mixed before using, so in your initial use, shake the can well and then poor out (or use a blender or wisk). I dont use the product all at once and refridgerate the portion I dont use. There is seperation of the milk and oils that is visible, and again you need to mix before you use it.
796950
I haven't used it in a cake, but I would assume it would be fine for recipes that called for "Dutch-processed" cocoa powder. Do not use in recipes that call for natural cocoa, because it likely has enough baking soda or other alkali to balance out the acidity of natural cocoa. I have only used it a bunch of times in a hazelnut-mocha macaron recipe (with great sucess!), and in a hot cocoa drink.
1067734
I think you'll need less of it, personally. I find it sweeter than regular sugar. Perhaps, 1 tsp of regular sugar equals 1/2-1/4 tsp coconut sugar. But, I've been off white sugar for a number of years. I was using Stevia-cane before I tried this and I prefer the coconut sugar taste and the fact that less is needed for me.
712717
This is what I found in research. Coconut sugar and palm sugar may or may not be the same thing, depending on which company you're looking at. "Coconut Palm Sugar" is made from the coconut palm tree, the same tree that grows coconuts for other purposes (the "cocos nucifera" tree). Just plain "palm sugar" may be made from the same coconut tree, or it may be made from one of two other varieties of palm trees which also produce a sweet nectar (the Palmyra/Borassus palm tree or Aren palm tree). Yes, these are all the same thing: coconut sugar coconut palm sugar coconut sap (if it's crystalized) coconut crystals Coconut nectar, the liquid form, is the same stuff as the crystals as well. Palm sugar is from a different type of palm (although still not the variety of palm from which palm oil is procured), but is processed in the same way. Palm sugar may also be called aren sugar or aren palm sugar (meaning it's made from the aren sugar palm tree). So coconut sugar and palm sugar may be different in origin, but ultimately sound about as similar as beet sugar is to cane sugar, both of which are sold as "white sugar," and you'd never know the difference unless you tried to make a Crme Brule. (more here) From what I can gather, the words "dehydrated" and "evaporated" on your packages shouldn't mean any difference when you're talking coconut sweeteners. (Sometimes it does in the case of rapadura vs. evaporated cane juice, for example.)
1425352
It is the texture of regular sugar, not powdered. I don't know if they make a powdered. The rare times I need powdered I just put it in my blender. Poof powdered!
32386
I believe that it is white decorating sugar, I used it to make panda cupcakes, so the faces were "sparkly" white- it's coarse, but so is all decorating sugar
823786
Sugar is the second ingredient after coconut, so I am going to say it's not naturally present. :)
2139797
Coconut it sweet by its natural state. I like natural taste instead just to taste sweetness aka sugar and not other ingredients. Personally I put half of the sugar for all the recipes.
734334
I use this to make buttercream frosting every time in lieu of Crisco! I use 1/2 cup softened butter, 1/2 cup Palm shortening, 4 cups powdered sugar, and a few tablespoons of milk. (From Wilton recipe) The consistency is perfect and the flavor of the shortening is very neutral for frosting. I used to use coconut oil but it is very flavored and has a low melting point.
781878
Didn't notice exp dateThose are crap any way It is a very fine powder will cake if exposed to too much moisture in the air
2139793
I purchased unsweetened (don't know if they sell a sweeten version) it has a more subtle coconut flavor than the sweetened alternatives. On the other hand you can control what kind and how much sweetener you want to use. It reminds me of unsweetened coconut milk. If baking with it, it does not yield the same effect as sweetened coconut.
1044840
It makes cakey cookies :( Coconut sugar is the best sugar substitute I've found for baking cookies and bars. Bakes up like the real thing :)
1686521
the sugar is shipped from TX It is a "product of INdonesia" I am sorry to say, although I believe it to be one of the healthiest natural sugar options, the process of making coconut sugar destroys the trees! making them unable to produce our precious coconuts for coconut, coconut milk, coconut oil, etc :( I found this out only weeks ago and will no longer support this process... have to find another organic sugar option that is not agave.
1811854
You can call the company directly for a 100% correct answer. It is my understanding that as long as you keep it dry it will never "spoil" or expire. The more refined and pulverized version that is like powdered sugar is not the preferred texture since that type can lose its effectiveness.
1884039
I think it works better than powder - no paste-like residue. It's more like the consistency of sugar than flour
1317178
Nope this sugar is not refined, you need to used what the recipe calls for, hope this answers your question