Ingredients:
Serving size: 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 67 kJ (16 Cal) | 1670 kJ (399 Cal) |
| Protein, total | 0.05g | 1.3g |
| Fat | 0g | 0.2g |
|
0g | 0.1g |
| Carbohydrate | 3.9g | 97g |
|
3.9g | 97g |
|
3.7g | 93g |
| Sodium | 5.6mg | 140mg |
Organic Coconut Sugar
Chelsea Organic Coconut Sugar tastes just as beautiful as it sounds. It is unrefined, organically grown and sustainably farmed on the Indonesian island of Java. Harvested using traditional methods, it retains the flavour naturally found in the nectar of the coconut blossom.
With a unique depth of flavour and subtle caramel and butterscotch notes, it can used to replace Chelsea Brown Sugar or Chelsea Dark Cane Sugar in baking, adding depth of flavour and warm colour.
As it is unrefined, it has a slightly different texture to regular sugar, so it works best in recipes such as carrot cake, brownies, slices and biscuits - any recipes that don’t call for ‘beating/creaming butter with sugar’.
Perfect for:
- Sprinkling on porridge, adding a delicious toffee flavour
- Baking such as carrot cakes, brownies and biscuits
- Sweetening tea, coffee and cold drinks
- Sprinkling over natural yoghurt or fruit Available in selected supermarkets nationwide.
Ingredients
Serving size 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 67 kJ (16 Cal) | 1670 kJ (399 Cal) |
| Protein | 0.05g | 1.3g |
| Fat | 0g | 0.2g |
|
0g | 0.1g |
| Carbohydrate, total | 3.9g | 97g |
|
3.9g | 97g |
|
3.7g | 93g |
| Sodium | 5.6mg | 140mg |
Recipes Using This Product
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g)
- 1 Tbsp ground ginger
- ½ tsp Edmonds Baking Soda
- 150g butter, cubed
- 1 egg, beaten
- 1 Tbsp Chelsea Golden Syrup
Icing
- 1 egg white
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 tsp lemon juice
- Water, if needed
- Gel food colouring (optional)
- Lollies or currants, to decorate (optional)
- ¾ cup Edmonds Self Raising Flour
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp Edmonds Baking Soda
- ¾ cup Edmonds Wholemeal Flour
- 1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar
- ¾ cup chopped walnuts
- 2 cups grated carrot
- ½ cup sultanas or raisins
- 2 Tbsp desiccated coconut
- 3 large eggs
- 1 cup rice bran oil or Simply Canola Oil
- 1 tsp vanilla essence
Cream Cheese Icing
- 50g butter, softened
- 125g Meadow Fresh Cream Cheese, chopped
- 1½ cups Chelsea Icing Sugar
Cake
- 1 x 440g can crushed pineapple in natural syrup, drained
- 1 ripe banana, peeled, mashed
- Finely grated rind of 1 lemon
- ⅓ cup (60g) desiccated coconut
- 1 cup (220g) Chelsea Organic Coconut Sugar
- 1 cup (150g) ground almonds
- 1 cup (150g) Edmonds Gluten Free Plain Flour
- 2 tsp Edmonds Baking Powder
- 2 tsp ground cinnamon
- 4 extra large eggs
- ½ cup (125ml) Simply Pure Vegetable oil
Cream Cheese Icing
- ½ cup (125g) cream cheese, softened
- ¾ cup (115g) Chelsea Icing Sugar, sifted
- 2 tsp lemon juice
- Shredded coconut, for decoration
- 1 cup Edmonds Standard Grade Flour
- ¾ cup Chelsea Organic Coconut Sugar
- 1 tsp cinnamon
- 1 tsp Edmonds Baking Soda
- ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- 1 ½ cups grated carrot
- ⅓ cup sultanas
- ⅔ cup Olivani Olive Oil
- 2 eggs, lightly beaten
Icing
- 110g Meadow Fresh Cream Cheese
- 60g butter, softened
- 2 cups Chelsea Icing Sugar
- 1 tsp vanilla essence
- Chopped walnuts and edible flowers, to decorate (optional)
- 125g butter
- 1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g)
- 2 eggs, beaten
- ½ cup Chelsea Golden Syrup (180g)
- 4 Tbsp fresh peeled ginger, finely grated
- 1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra
- 1 tsp Edmonds Baking Soda
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 pinch salt
Ginger Butter Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 25g butter, melted
- 1 tsp ground ginger, plus a little extra to sprinkle
- Boiling water
- 1 cup milk
- 100 grams butter, diced
- pinch of sea salt
- 1 cup self-raising gluten-free flour
- ¼ teaspoon ground cinnamon
- 3 eggs
Coconut caramel sauce
- ¾ cup Chelsea Organic Coconut Sugar
- 3 tablespoons water
- ¾ cup coconut cream
- 2 tablespoons dark rum
To cook
- vegetable oil
- 1 cup Chelsea White Sugar
- ½ teaspoon ground cinnamon
- pastry bag with large star nozzle
