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Powdered Coconut Sugar


May I present to you all...Powdered Coconut Sugar.  This here may likely change your world folks.  It's a great icing sugar substitute for those that are on a low-sugar or refined sugar-free diet.  I use it in lots of things, from pie crusts, to squares, to my Coconut Whipped Cream, to icing cupcakes.  It's really a life saver.  One thing I really want to show people through this little recipe Blog is that just because you choose to make healthier choices, doesn't mean you need to limit the possibilities of what you can make AT ALL.  You just need to learn how to think outside the box and find the appropriate substitutes.  There truly is a healthy substitute or replacement for everything out there, and this is one of them.  So without further ado, here's how you can make your own powdered sugar substitute...


In the photo here I used a combination of coconut sugar and minute tapioca, because that's what I had in my cupboard.  If you're able to use tapioca flour/starch, that works even better, because it's so much finer than minute tapioca to start.  If you have an awesome high powered blender like I do though (I have a Vitamix), it shouldn't be an issue either way.  I also have heard that arrowroot flour is a good substitute if you don't have tapioca starch or minute tapioca, although I haven't tried that one yet.  Anyways, there's a few options for you.

As far as the process goes, you just mix the coconut sugar and tapioca starch in a high speed blender or food processor until fine like powder.  I store mine in an airtight container in the pantry and pull it out as needed for all my powdered sugar needs.

Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

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Click Here for Printable Recipe

Powdered Coconut Sugar
By Lise-Anne Michel {Plum Planted}
Makes 1/4 cup
Plant Based, Vegan, Paleo, Gluten-free, Dairy-free, Refined Sugar-free, Oil-free, Nut-free

Ingredients:
1/4 c coconut sugar
2 t. tapioca starch*

Method:
1. Combine ingredients in a high speed blender or food processor until the consistency of a fine powder.
2. Store in an airtight container in the pantry.

Recipe Tips:
*For similar results, you can also substitute minute tapioca or arrowroot flour in place of the tapioca starch.

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