Articles
News and knowledge about coconut sugar.
Does Coconut Sugar Dissolve Easily?
Read more: Does Coconut Sugar Dissolve Easily?Does coconut sugar dissolve easily? How granule size, temperature, stirring and liquid type affect dissolving in drinks, batters, sauces and syrups.
Digital Tools for Farmer Records
Read more: Digital Tools for Farmer RecordsHow digital tools help keep farmer records in coconut sugar supply chains: traceability, organic compliance, payments and practical tips for rollout.
develoPPP Project Kick-Off Held in Banyumas
Read more: develoPPP Project Kick-Off Held in BanyumasIMC Group and GIZ held the kick-off of their develoPPP project in Banyumas in 2026, starting work on farmer training, safer work and organic…
Consistency Between Batches
Read more: Consistency Between BatchesWhy batch-to-batch consistency matters for coconut sugar buyers: colour, moisture, granule size, flavour, how suppliers manage it and what to agree.
Coconut Sugar Substitution Ratio: A Quick Guide
Read more: Coconut Sugar Substitution Ratio: A Quick GuideCoconut sugar substitution ratio guide: replacing white sugar, brown sugar, honey and maple syrup, with adjustments for liquid, colour and baking time.
Coconut Sugar in Tropical Fruit Jams
Read more: Coconut Sugar in Tropical Fruit JamsHow to make tropical fruit jams with coconut sugar: mango, pineapple, guava and passion fruit, pectin and setting, colour and small-batch tips.
Coconut Sugar in Smoothie Bowls
Read more: Coconut Sugar in Smoothie BowlsHow to use coconut sugar in smoothie bowls: sweetening the base, toppings, granola crunch, flavour pairings and tips for cafés and home kitchens.
Coconut Sugar in Fruit Leathers
Read more: Coconut Sugar in Fruit LeathersHow coconut sugar works in fruit leathers: sweetness, colour, drying time, texture, water activity and practical tips for small and large producers.
Coconut Sugar in Fruit Fillings for Pastries
Read more: Coconut Sugar in Fruit Fillings for PastriesHow to use coconut sugar in bake-stable fruit fillings for pastries: thickening, water activity, flavour pairing and tips for croissants, tarts and pies.