Our new It sweetener is the pound of coconut sugar ($11.95) we picked up from Emeryville's Coracao Confections
. It has added depth to both our sweet and savory kitchen experiments (recent standouts include pear ginger spice tapioca and candied roasted garlic).
The nectar of a blossoming coconut palm, rather than the coconut meat itself (which isn't used at all), is the source of the sweetness. Besides having a deep, toasty taste that we've discovered we love to
just eat raw, coconut sugar is a low glycemic alternative to the
refined white stuff that doesn't feel like deprivation. Coracao states that it's even lower than agave. Find the sugar on Coracao's Web site as well as at the Stonestown farmer' market on Sunday mornings.