It was just late last year when I discovered that there is more to cane sugar than I thought I already knew.
Years ago, I avoided white sugar for the reason that knowing that it's processed and is mostly the cause of some diseases. I always opted to use brown or muscovado sugar instead especially in cooking, making desserts and making my daily cup of joe a little sweeter.
Little did I know that even brown sugar is just as bad because it goes through the same process as white sugar. Naturally, muscovado sugar is your best bet, but recently I fell in love with Cocoro Sugar.
And it was during my visit at Little Owl restaurant in Quezon City where I tried both savory dishes and sweet treats with the use of Cocoro sugar, and my was I impressed!
Cocoro Sugar is locally made, naturally processed sugar made from coco sap. This makes it organic, vegan, and has a low glycemic index. Simply put, it's a great alternative to those who want to lose weight and live a healthier lifestyle.
Just imagine using this on your juice, coffee, even in savory dishes and most especially desserts!
I truly enjoyed the Roasted Beet Salad esp. the Chicken Tocino which is used with Cocoro Sugar. Take note that it doesn't really have that coconutty taste that you might be expecting. Rather, Cocoro sugar only has a mild sweetness that you will surely enjoy.