Learn how to make this 2 ingredient paleo friendly powdered Coconut Sugar using a spice grinder for all your baked goods.
I’m so excited to share this tutorial post with you all. It’s been quite some time since I posted a “tutorial” or “how to” on the blog.
This one in particular, I thought would be worth while and since it’s so easy and yet important especially if you enjoy baking and looking for more healthier options, then this recipe will be a keeper.
I have a sweet tooth like the average person and I’m also partial to some frosting on my cupcakes but what do you do if the recipes calls for icing Sugar that is bleached and totally refined?
Well I have the perfection solution for that, learn to make your own Powdered Coconut Sugar from scratch. Some of you may already be aware that I love homemade alternatives.
Anything from Seafood seasoning to making my own vegetable/stock broth .You name it and I will do my best to make a homemade version of it.
How to make powdered coconut sugar
My powdered sugar recipe calls for my favourite low glycemic sweetener which is coconut sugar.
The good news is you’ll only need 2 ingredients – coconut sugar and tapioca starch meaning you can produce the finished results in a matter of minutes.
Feel free to double or triple the batch accordingly to your specific needs and use in place of confectioners sugar.
Just make sure to use a high speed blender (vitamix dry container), spice/coffee grinder or a food processor that has the ability to finely mill the sugar into a powder form.
Ways to use it
Notes and tips
- For best results, use a high speed blender or spice grinder to pulverise the coconut sugar.
- Store any leftovers in an airtight container for several months.
- Double/triple the batch as required.
- Only make what you need at any given time.
- If you don’t have tapioca starch, use arrowroot instead.
Other DIY recipes you might like
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Powdered coconut sugar
Make your own Paleo, vegan, dairy free coconut sugar
Print Pin Rate
Servings: 1 cup
Calories: 548kcal
Instructions
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Combine the tapioca starch and coconut sugar into the appliance of your choice – vitamix dry container or coffee grinder works best.
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Proceed to process the ingredients until a powdery sugar is formed.
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Test the texture by rubbing the powdered sugar between 2 fingers to check for any grittiness, if so continue to process until an ultra fine powder is achieved.
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Store in an air tight container/ glass jar with a lid.
Notes
- For best results, use a high speed blender or spice grinder to pulverise the coconut sugar.
- Store any leftovers in an airtight container for several months
- Double/triple the batch as required
- Only make what you need at any given time.
- If you don’t have tapioca starch, use arrowroot instead.
Nutrition
Calories: 548kcal | Carbohydrates: 146g | Sodium: 314mg | Sugar: 104g
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