- COCONUT SUGAR—TASTE THE DIFFERENCE: Scoop or sprinkle some of our delicious coconut sugar with this pack of 6, 16-ounce bags of MADHAVA Coconut Sugar.
- INDEPENDENTLY AWARDED FOR PURITY: Continuously tested by The Clean Label Project to verify we are a leading coconut sugar brand avoiding more than 200 contaminants including heavy metals (lead, arsenic, mercury), pesticides and insecticides (including glyphosate).
- AUTHENTIC COCONUT SUGAR: Harvested on multi-generation family farms in Indonesia.
- SUSTAINABLY HARVESTED: Our coconut sugar is harvested from coconut palm trees in partnership with local and non GMO farmers who share our values of doing good for people and the earth.
- CLEAN & SIMPLE: Our coconut sugar is USDA , Non-GMO Project Verified, Kosher, gluten-free and vegan, and is packed in BPA free packaging.
- 1:1 REPLACEMENT FOR OTHER TYPES OF GRANULATED SUGAR: Our coconut sugar is a natural sweetener, use it as a sugar alternative—no recipe changes needed.
- UNREFINED MULTI-USE NATURAL SWEETENER: Replace refined white sugar, brown sugar and ‘raw’ sugars in all recipes and beverages (including tea and coffee) with pure and unrefined coconut sugar from MADHAVA.
- PASSION FOR PURITY: MADHAVA started making honey in 1973 and although honey will always be our first love, we’ve made room for other clean and simple food like agave nectar, coconut sugar, extra virgin olive oil and culinary vinegars.
Product Description
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MADHAVA Coconut Sugar is sourced directly from two non
GMO and co-ops in Central Java with farmers who share our
values of doing good for people and the earth. Each co-op
consists of hundreds of small family farms where the skills to
harvest and cook the sap are passed down through generations.
When MADHAVA started making honey in 1973, we were shocked that
food companies tinker and toil with synthetic formulas, trying to
re-create authentic flavors. We knew there was a better way. So,
we ventured into deserts in Mexico, climbed trees in California,
and sapped flowers in Asia – in an obsessive pursuit of purity.
As our company has evolved since 1973, so has our passion for
purity in all foods. It’s now our mission to get clean
ingredients to tables across the country – and the world. In our
pursuit of purity, we’ve partnered with the Clean Label Project
to double and triple check that our MADHAVA methods prevent
environmental and industrial contaminants from getting in,
resulting in natural, , rich flavors you can trust. Every
MADHAVA product is Clean Label Project certified and continuously
tested for hundreds of toxins and contaminants.
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Coconut Lime Bars:
Serves 9Crust Ingredients:
1 cup flour
1/2 cup butter at room temperature
1/4 cup Blonde Coconut Sugar
1 tablespoon cornstarch
Filling Ingredients:
4 eggs
1 cup light agave nectar or light honey
4 limes juiced (about 1/2 cup)
1 tablespoon lime zest
4 tablespoons flour
1/2 teaspoon baking powder
Topping:
1 cup flaked coconut
Preheat oven to 350 Fahrenheit
Combine first four ingredients and spread on bottom of greased
8x8 baking dish. Bake for 10-12 minutes.
While crust is baking, whisk all filling ingredients together
until thick and lump free. Once crust is baked, remove from oven,
pour in filling, sprinkle with coconut, and return to oven. Bake
for 20-25 minutes or until just set. Cool completely before
cutting into bars.Madhava Blonde Coconut sugar is an ,
all-natural sweetener produced from the flower buds of the
coconut tree. With a mild and sweet flavor, Blonde Coconut Sugar
provides a perfect one-to-one replacement to refined white sugar
in your favorite recipes and as a sweetener for hot and cold
beverages. tionally rich and minimally processed,
Blonde Coconut Sugar contains important ents, is naturally
en free, and is sustainably produced without the
deforestation common to the production of cane and other sugars.
A tious Alternative to Refined Sugars
At 15 calories per one-teaspoon serving, Coconut Sugar has
equivalent calories to both refined white sugar (16 calories per
one-teaspoon serving) and beet sugar (16 calories per
one-teaspoon serving), and significantly fewer calories than high
fructose corn (53 calories per one-teaspoon serving). But
unlike most other sugars, Coconut Sugar offers a rich tional
content that includes magnesium, potassium, zinc, iron, B
s, and amino s (including glutamine). Coconut Sugar is
also naturally free from ens including gluten, is vegan,
GMO-free, and Kosher certified.
A Sustainable Choice
Madhava Blonde Coconut Sugar is sourced from sustainable
producers in Indonesia. It is an , unrefined
sweetener that is derived from the nectar of coconut palm tree
blossoms, or buds. The nectar is boiled to evaporate the water
and the remaining concentrated nectar is crystallized into sugar.
Coconut palms produce an average of 50 to 75 percent more sugar
per acre than sugar cane and use one-fifth of the natural
resources. Coconut Palm trees can produce nectar and fruit for
decades, making it a sustainably harvested crop that does not
contribute to deforestation. Coconut palms are not genetically
modified like the majority of conventional domestic sugar beets
are.
About Madhava Natural Sweeteners
Madhava is privately owned and operated company, dedicated to
providing natural and y alternatives to highly processed,
refined sugars, and artificial sweeteners. Founded in 1972 in
Boulder, Colorado, Madhava's name derives from the Sanskrit word
meaning "Born of Honey" or "Born of Light". Madhava sources its
honeys, agave, and coconut products from sustainable,
sources and small, family-owned beekeepers. Dedicated to
providing the highest quality natural sweeteners available,
Madhava is one of the first companies to make Coconut Sugar
widely available in the U.S.
Try Madhava Blonde Coconut Sugar in These and Other
Recipes: Roll Out Shape Cookies:
Serves 9 Ingredients:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter (room temperature)
1 cup Blonde Coconut Sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
Beat butter and sugar together until light and fluffy with a hand
mixer. Add in egg, vanilla, and milk and beat until combined.
Sift together flour, salt, and baking powder. On low, slowly add
in the flour mixture until just combined. Divide the dough in
half and wrap each half in parchment paper and refrigerate for 2
hours.
Preheat oven to 375 Fahrenheit.
Sprinkle work surface with a dusting of powdered sugar. Roll out
cookies to 1/4-inch thick and cut into desired shapes. Place
cookies 1-inch apart on a parchment lined baking sheet and bake
for 7-9 minutes. Allow cookies cool for 2-3 minutes on cookie
sheet before removing to wire rack to cool completely. Serve as
is or ice. Store in an airtight container for up to a week.