- Out-of-Stock
35 g
Coconut flower sugar & spices
Ref : ARS0222
Organic farming
Fair trade
Guaranteed success for your desserts and snacks
An original, gourmand and warming final touch, this organic coconut blossom sugar with tonka bean, cinnamon and cardamom sprinkles could well become your favorite, from dessert to snack! On the palate, notes of almond and caramel combine with the sweetness of cinnamon, before being awakened by the fresh zest of cardamom.
Yum with fruit, smoothies, pancakes, waffles, simple plain yoghurt, sprinkle your usual recipes with "Coconut Flower Sugar & Spices", success guaranteed!
What is Coconut Blossom Sugar?
Coconut blossom sugar is made from the sap of Coco Nucifera flowers. Original and tasty, its caramel taste and brown color result from cooking. In cooking, coconut blossom sugar is used less often than cane sugar (crystals) or agave syrup (liquid), as its sweetening power is stronger.
Spice composition
- Coconut blossom sugar
- Spices 5% (tonka bean*, cinnamon*, cardamom*)
*Organically grown.
Suggestions
Classic: Clafoutis, entremets, poached fruits, crème brûlée
Organic farming
We have always offered organically grown teas and herbal teas, and used natural, organic flavours. We go even further, demanding that our suppliers use certified organic flavor carriers and solvents. Certified since 1994.
Fair trade
A WFTO (World Fair Trade Organization) certified member, Les Jardins de Gaïa has been committed to fair trade since its creation: from the tea leaf to the cup, all our practices meet fair trade requirements. To find out more: www.wfto.com.
Charlotte with coconut blossom sugar and spices
Ingredients for 8/10 people
- 25 cl crème fraîche
- 25 cl milk
- 3 egg yolks
- 30 g agar agar
- 24 sponge cookies
- 50 g Coconut blossom sugar & spices
Whip the cream until stiff and set aside in a cool place.
For the custard: whiten the egg yolks with the Coconut Flower & Spice Sugar, pour in the boiling milk, mix, add the agar agar and set aside in a cool place. Soak cookies in syrup or fruit juice. Line the mould. Mix the whipped cream with the cooled custard and pour into the tin.
Chill for 24 h before serving.
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Reviews
4.7 / 5
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Ghislaine B. published the 21/12/2023 following an order made on 14/12/2023
4/5
A suivre pas encore utilisé mais cela sent bon
Anonymous customer published the 25/07/2022 following an order made on 20/07/2022
5/5
Parfait
Anonymous customer published the 19/10/2021 following an order made on 14/10/2021
5/5
Sucre pas courant que je vais essayer demain dans un clafoutis aux mirabelles
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