18 Sweet Coconut Sugar Recipes Healthy

Craving something sweet but want to keep it wholesome? Coconut sugar is your new best friend! This natural sweetener adds rich, caramel-like depth to treats without the guilt. From cozy breakfasts to decadent desserts, we’ve rounded up 18 deliciously healthy recipes that’ll satisfy your sweet tooth. Get ready to bake, blend, and indulge—these coconut sugar gems are about to become staples in your kitchen!

Chocolate Chip Cookies with Coconut Sugar

These cookies swap refined sugar for coconut sugar, giving them a rich caramel-like depth that pairs perfectly with melty chocolate.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¼ cups coconut sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1 ¼ cups coconut sugar until fluffy (2–3 minutes). Add 2 eggs and 2 tsp vanilla extract; mix until combined.
3. Whisk together 2 ½ cups flour, 1 tsp baking soda, and ½ tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until no streaks remain. Fold in 1 ½ cups chocolate chips.
4. Scoop 2-tbsp portions of dough onto sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes before transferring.

The coconut sugar creates a subtly toasty flavor and chewy texture—ideal for dunking in cold milk. Tip: For extra crisp edges, lightly flatten dough balls before baking.

Vanilla Cupcakes with Coconut Sugar Frosting

These fluffy vanilla cupcakes get a cozy twist with a lightly caramel-like coconut sugar frosting—perfect for when you want something sweet but not overly sugary.

Ingredients

• For the cupcakes:
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• For the frosting:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered coconut sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

1. Prep: Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. Dry mix: Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Cream butter & sugar: Beat 1/2 cup butter and 3/4 cup granulated sugar until fluffy, 2–3 minutes. Add eggs one at a time, then 2 tsp vanilla.
4. Combine: Alternate adding dry mix and 1/2 cup milk to the batter, mixing just until smooth.
5. Bake: Divide batter evenly among liners. Bake 18–20 minutes until tops spring back. Cool completely.
6. Frosting: Beat 1/2 cup butter until creamy. Gradually add 1 1/2 cups coconut sugar, 1 tsp vanilla, and 2 tbsp heavy cream; whip 3 minutes until light.
7. Finish: Pipe or spread frosting onto cooled cupcakes.

The coconut sugar frosting adds a subtle molasses depth that pairs beautifully with the classic vanilla base—no one will guess it’s a pantry-friendly upgrade!

Tip: For extra coconut flavor, toast shredded coconut and sprinkle it on top.

Coconut Sugar Caramel Sauce

This rich, velvety caramel sauce gets its deep flavor from coconut sugar, making it a slightly earthy twist on the classic—perfect for drizzling over ice cream or pancakes.

Ingredients

• 1 cup coconut sugar
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, cubed
• 1/4 tsp sea salt
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan over medium heat, melt the 1 cup coconut sugar, stirring frequently with a wooden spoon until it dissolves completely (about 3–4 minutes).
2. Slowly pour in the 1/2 cup heavy cream—stand back, as it will bubble vigorously—and whisk until smooth.
3. Reduce heat to low and add the 4 tbsp unsalted butter and 1/4 tsp sea salt, stirring constantly until fully incorporated (about 2 minutes).
4. Remove from heat and stir in the 1 tsp vanilla extract. Let cool slightly before using; the sauce will thicken as it sits.

The coconut sugar adds a subtle molasses-like depth, making this caramel sauce irresistible on everything from apple slices to brownies.

Tip: Store leftovers in a jar in the fridge for up to 2 weeks—just warm gently before using.

Banana Bread with Coconut Sugar

Banana Bread with Coconut Sugar

This moist, caramel-kissed banana bread swaps refined sugar for coconut sugar, giving it a deep, toasty sweetness that pairs perfectly with ripe bananas.

Ingredients

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup melted coconut oil, cooled slightly
• 3/4 cup coconut sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, melted coconut oil, 3/4 cup coconut sugar, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Fold dry ingredients into wet until just combined (small lumps are okay).
4. Pour batter into prepared pan. Bake 50–55 minutes until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.

The coconut sugar creates a crackly, molasses-like crust while keeping the crumb tender—no mixer required!

Tip: For extra richness, sprinkle the top with 1 tbsp coconut sugar before baking.

Pumpkin Spice Muffins with Coconut Sugar

These Pumpkin Spice Muffins with Coconut Sugar are the cozy, just-sweet-enough treat you’ll want to bake on repeat—moist, warmly spiced, and topped with a crackly sugar crust.

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• ½ cup coconut sugar, plus 2 tbsp for topping
• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup melted coconut oil
• 1 tsp vanilla extract

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1 ½ tsp pumpkin pie spice.
3. In another bowl, beat ½ cup coconut sugar, eggs, pumpkin puree, melted coconut oil, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined (don’t overmix).
5. Divide batter evenly among muffin cups. Sprinkle tops with remaining 2 tbsp coconut sugar.
6. Bake for 20–22 minutes, until a toothpick inserted comes out clean. Cool 5 minutes before serving.

The coconut sugar caramelizes into a delicate crunch, balancing the tender crumb and earthy pumpkin perfectly.

Tip: For extra spice, add a pinch of ground ginger or cardamom to the dry mix!

Gluten-Free Brownies with Coconut Sugar

These fudgy gluten-free brownies swap refined sugar for coconut sugar, giving them a rich caramel-like depth that pairs perfectly with dark chocolate.

Ingredients:

• 1 cup coconut sugar
• 3/4 cup almond flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chunks

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1 cup coconut sugar, 3/4 cup almond flour, 1/2 cup cocoa powder, and 1/4 tsp salt.
3. Add eggs, 1/2 cup melted coconut oil, and 1 tsp vanilla extract. Stir until just combined (batter will be thick). Fold in dark chocolate chunks.
4. Spread batter evenly into the pan. Bake for 20–22 minutes until edges are set but the center is still slightly soft.
5. Cool completely before slicing into squares.

The coconut sugar creates a crackly top and chewy texture, while the almond flour keeps them gluten-free without sacrificing richness. Tip: For extra gooeyness, underbake by 1–2 minutes and chill before serving!

Coconut Sugar Granola Bars

These chewy, nutty granola bars get a caramel-like depth from coconut sugar—perfect for a wholesome snack or on-the-go breakfast.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 cup almond butter
• 1/3 cup coconut sugar
• 1/4 cup honey
• 1/4 cup melted coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup chopped almonds
• 1/3 cup shredded coconut

Instructions:

1. Toast the oats: Preheat oven to 325°F. Spread oats on a baking sheet and toast for 10 minutes, stirring once, until fragrant. Transfer to a large bowl.
2. Mix wet ingredients: In a saucepan over low heat, whisk almond butter, 1/3 cup coconut sugar, 1/4 cup honey, 1/4 cup melted coconut oil, 1/2 tsp vanilla extract, and 1/4 tsp sea salt until smooth (2–3 minutes).
3. Combine: Pour wet mixture over oats. Add 1/3 cup chopped almonds and 1/3 cup shredded coconut; stir until fully coated.
4. Press and chill: Line an 8×8″ pan with parchment. Firmly press mixture into pan. Refrigerate 2 hours, then slice into bars.

The coconut sugar adds a rich, molasses-like sweetness that pairs perfectly with the crunch of almonds and chewy oats—no baking required after toasting!

Tip: For cleaner cuts, warm your knife under hot water before slicing chilled bars.

Oatmeal Raisin Cookies with Coconut Sugar

These chewy oatmeal raisin cookies get a cozy caramel-like depth from coconut sugar, making them a wholesome twist on a classic favorite.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1 cup coconut sugar until fluffy (2–3 minutes). Add 2 eggs and 1 tsp vanilla extract; mix until combined.
3. In another bowl, whisk 1 ½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Gradually stir into the butter mixture.
4. Fold in 3 cups oats and 1 cup raisins until evenly distributed.
5. Drop 2-tbsp scoops of dough onto baking sheets, spacing 2 inches apart. Bake for 12–14 minutes until edges are golden but centers are still soft.
6. Cool on sheets for 5 minutes, then transfer to a wire rack.

The coconut sugar adds a rich, molasses-like sweetness that pairs perfectly with the plump raisins and toasty oats—no one will guess they’re refined-sugar-free!

Tip: For extra-chewy cookies, slightly underbake them and let them cool completely on the baking sheet.

Lemon Poppy Seed Cake with Coconut Sugar

Bright, citrusy, and just sweet enough, this tender loaf is a sunny twist on classic poppy seed cake—with a hint of caramel-like depth from coconut sugar.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup coconut sugar
• 2 tbsp poppy seeds
• 2 large eggs
• ½ cup whole milk
• ⅓ cup melted coconut oil (cooled slightly)
• 2 tbsp lemon zest (from 2 medium lemons)
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, ¼ tsp salt, ½ cup coconut sugar, and 2 tbsp poppy seeds in a large bowl.
3. In another bowl, beat 2 large eggs, then whisk in ½ cup whole milk, ⅓ cup melted coconut oil, 2 tbsp lemon zest, 3 tbsp lemon juice, and 1 tsp vanilla extract.
4. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are fine). Transfer batter to the prepared pan.
5. Bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The coconut sugar adds a subtle molasses note that pairs beautifully with the zesty lemon—perfect for afternoon tea or a not-too-sweet dessert.

Tip: For extra moisture, brush the warm cake with a mix of 1 tbsp lemon juice and 1 tbsp honey.

Healthy Coconut Sugar Pancakes

Fluffy, lightly sweetened pancakes with a caramel-like depth from coconut sugar—perfect for a wholesome weekend breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup almond milk (or any milk)
• 1 large egg
• 1 tbsp melted coconut oil, plus extra for cooking
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp coconut sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then stir in 3/4 cup almond milk, 1 tbsp melted coconut oil, and 1/2 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined (small lumps are okay).
4. Heat a nonstick skillet over medium-low and lightly grease with coconut oil. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook for 1–2 minutes more until golden.

The coconut sugar adds a subtle toasty sweetness, while the almond milk keeps these pancakes light—no syrup needed!

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Coconut Sugar Chocolate Truffles

These rich, fudgy Coconut Sugar Chocolate Truffles taste like a decadent treat but are subtly sweetened with coconut sugar for a caramel-like depth.

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, finely chopped
• 1/4 cup coconut sugar
• 2 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup cocoa powder (for rolling)

1. In a small saucepan, heat 1 cup heavy cream and 1/4 cup coconut sugar over medium-low heat, stirring until the sugar dissolves (about 3 minutes). Do not boil.
2. Place 8 oz semi-sweet chocolate in a heatproof bowl. Pour the warm cream mixture over the chocolate, let sit for 1 minute, then stir until smooth.
3. Whisk in 2 tbsp unsalted butter, 1/2 tsp vanilla extract, and 1/4 tsp sea salt until fully combined. Cover and refrigerate for 2 hours or until firm enough to scoop.
4. Use a small cookie scoop to portion the mixture, then roll into 1-inch balls. Toss each truffle in 1/3 cup cocoa powder to coat.

The coconut sugar adds a warm, toffee-like note that makes these truffles feel extra special—perfect for gifting or a quiet moment with coffee.

Tip: For cleaner rolling, chill your hands under cold water before shaping the truffles!

Apple Cinnamon Muffins with Coconut Sugar

These cozy muffins are packed with tender apple chunks and warm cinnamon, sweetened naturally with coconut sugar for a caramel-like depth.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup coconut sugar
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 large egg
• ½ cup milk (dairy or plant-based)
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup finely diced apple (peeled)
• 1 tbsp coconut sugar (for sprinkling)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup coconut sugar, 1 ½ tsp baking powder, 1 tsp cinnamon, and ½ tsp salt.
3. In another bowl, beat the egg, then stir in ½ cup milk, ⅓ cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined. Fold in the diced apple.
5. Divide batter evenly among muffin cups. Sprinkle each with a pinch of the remaining 1 tbsp coconut sugar.
6. Bake for 18–20 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a rack.

The coconut sugar caramelizes slightly as it bakes, giving these muffins a subtly crunchy top that contrasts perfectly with the soft, spiced crumb.

Tip: For extra apple flavor, toss the diced apple with ½ tsp cinnamon before folding into the batter.

Peanut Butter Cookies with Coconut Sugar

These chewy, nutty cookies get a caramel-like depth from coconut sugar, making them a cozy twist on a classic.

Ingredients:

• 1 cup creamy peanut butter (unsweetened)
• 3/4 cup coconut sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup peanut butter, 3/4 cup coconut sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until smooth.
3. Roll dough into 1-inch balls, place on the sheet, and flatten slightly with a fork in a crisscross pattern.
4. Bake for 10–12 minutes until edges are set (centers will look soft). Cool on the sheet for 5 minutes before transferring.

The coconut sugar adds a toasty richness that pairs perfectly with the peanut butter—no flour needed for these naturally gluten-free bites!

Tip: For extra crunch, press a few extra coconut sugar crystals on top before baking.

Coconut Sugar Sweetened Iced Tea

This refreshing iced tea swaps refined sugar for coconut sugar, giving it a rich caramel-like sweetness that pairs perfectly with brisk black tea.

Ingredients:

• 4 cups water
• 4 black tea bags (or 4 tsp loose-leaf black tea)
• 1/3 cup coconut sugar
• 1 tbsp lemon juice
• Ice, for serving
• Lemon slices or mint sprigs, for garnish (optional)

Instructions:

1. In a small saucepan, bring 4 cups water to a boil. Remove from heat, add 4 black tea bags, and steep for 5 minutes. Discard tea bags.
2. While tea is hot, stir in 1/3 cup coconut sugar until fully dissolved. Add 1 tbsp lemon juice and let cool to room temperature.
3. Transfer to a pitcher and refrigerate for at least 2 hours (or pour over ice for instant serving).
4. Serve over ice, garnished with lemon slices or mint if desired.

The coconut sugar adds a subtle molasses depth that makes this iced tea feel indulgent without overpowering the tea’s brightness.

Tip: For a stronger tea flavor, steep an extra minute—just avoid over-steeping to prevent bitterness.

Carrot Cake with Coconut Sugar Glaze

This moist carrot cake gets a tropical twist with a silky coconut sugar glaze—perfect for when you want dessert to feel a little extra special.

• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots (about 4 medium)
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup coconut milk (full-fat)
• 1 cup powdered sugar

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 1 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt in a bowl.
3. In another bowl, beat 3/4 cup vegetable oil, 3/4 cup granulated sugar, and 3/4 cup brown sugar until smooth. Add 3 eggs one at a time, then mix in 2 tsp vanilla.
4. Stir dry ingredients into the wet mixture just until combined. Fold in grated carrots and 1/2 cup shredded coconut.
5. Spread batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
6. For the glaze, whisk 1/2 cup coconut milk into 1 cup powdered sugar until smooth. Drizzle over the cake.

The coconut glaze soaks slightly into the cake, adding a caramel-like richness that pairs beautifully with the spiced crumb.

Tip: For extra texture, toast the shredded coconut before folding it into the batter.

Blueberry Scones with Coconut Sugar

These tender, buttery scones are studded with juicy blueberries and sweetened with coconut sugar for a subtly caramelized flavor—perfect for lazy weekend brunches.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup coconut sugar, plus 1 tbsp for sprinkling
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream, plus 1 tbsp for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, 1/3 cup coconut sugar, baking powder, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
3. In a small bowl, whisk 1/2 cup heavy cream, egg, and vanilla. Pour into flour mixture and stir just until dough forms. Gently fold in blueberries.
4. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet, brush tops with 1 tbsp heavy cream, and sprinkle with 1 tbsp coconut sugar.
5. Bake for 18–20 minutes until golden. Cool 5 minutes before serving.

The coconut sugar adds a warm, molasses-like depth that pairs beautifully with the bright berries—no glaze needed!

Tip: Freeze butter and grate it into the flour for extra-flaky scones.

Coconut Sugar Sweetened Banana Smoothie

This creamy, naturally sweetened smoothie is like dessert in a glass—minus the guilt. Coconut sugar adds a caramel-like depth that pairs perfectly with ripe bananas.

Ingredients:

• 2 large ripe bananas, frozen
• 1 cup unsweetened almond milk (or milk of choice)
• 2 tbsp coconut sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 cup ice cubes

Instructions:

1. Add the frozen bananas, almond milk, coconut sugar (2 tbsp), vanilla extract (1/2 tsp), and cinnamon (1/4 tsp) to a blender.
2. Blend on high for 30 seconds until smooth and creamy, scraping down the sides as needed.
3. Add the ice cubes and blend again for another 20–30 seconds until thick and frosty.
4. Pour into glasses and serve immediately.

The coconut sugar doesn’t just sweeten—it gives this smoothie a warm, almost butterscotch-like flavor that makes it feel indulgent. Perfect for a quick breakfast or afternoon pick-me-up!

Tip: For extra creaminess, swap half the almond milk with coconut milk.

Pecan Pie with Coconut Sugar Syrup

This twist on classic pecan pie swaps refined sugar for rich coconut sugar syrup, adding a caramel-like depth that pairs perfectly with toasted pecans.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 1/2 cups pecan halves
• 3 large eggs
• 3/4 cup coconut sugar syrup (see Tip)
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F. Arrange pecans evenly over the bottom of the pie crust.
2. In a bowl, whisk eggs until frothy. Whisk in 3/4 cup coconut sugar syrup, melted butter, 1 tsp vanilla extract, and 1/2 tsp salt until smooth.
3. Pour filling over pecans (they’ll float slightly). Bake for 45–50 minutes until the center jiggles slightly but isn’t liquid.
4. Cool completely on a rack (at least 2 hours) before slicing.

The coconut sugar syrup creates a glossy, fudgy filling with hints of molasses—no corn syrup needed! For extra crunch, toast the pecans at 350°F for 5 minutes before adding them to the crust.

Tip: To make coconut sugar syrup, simmer 1 cup coconut sugar with 1/4 cup water for 5 minutes, stirring until dissolved. Cool before using.

Conclusion

From cozy desserts to energizing breakfasts, these 18 sweet coconut sugar recipes prove that healthy treats can be just as delicious! Whether you’re baking, blending, or stirring, there’s something here for every craving. Give them a try, then let us know which ones you loved in the comments. Don’t forget to share your favorites on Pinterest—happy cooking!