Natural Sweeteners

A small range of natural ways to sweeten your cooking: Organic Raw Coconut Palm Sugar for a caramel note, Premium Stevia Powder when you only need a pinch, and Organic Coconut Desiccated for sweet, nutty texture. Use them in bakes, porridge, drinks, sauces and homemade treats.

Stevia Powder
From £8.99
Intense, liquorice-tinged sweetness
A pinch sweetens drinks
Pairs with citrus & cream

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Organic Coconut Desiccated
~~£12.99~~From £6.99-46%
Fine, sweet coconut shreds
Classic for macaroons & lamingtons
Thickens South Indian curries

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Organic Coconut Palm Sugar
From £4.25
Caramel & butterscotch notes
Swap 1:1 for brown sugar
Staple in Indonesian cooking

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What's in the range

Each product here sweetens in a different way. Organic Raw Coconut Palm Sugar is a granulated sugar made from the sap of coconut palm flowers, with a golden-brown colour and a flavour close to caramel or light brown sugar. Premium Stevia Powder comes from the leaves of the stevia plant and is intensely sweet, so you need only a tiny amount. Organic Coconut Desiccated isn't a sugar at all, but its natural sweetness and chewy texture make it a favourite in bakes, granola and no-bake bites.

How to choose

For baking cakes, cookies and crumbles: coconut palm sugar, because it behaves like ordinary sugar, adding bulk, browning and moisture.
For drinks, porridge and sauces: stevia, where a pinch is enough and you don't need sugar's bulk.
For texture and flavour: desiccated coconut in flapjacks, macaroons, no-bake bars and toppings.

How to use them

Swap coconut palm sugar roughly one-for-one for brown or caster sugar. It gives bakes a slightly darker colour and a richer, toffee-like taste, and it's lovely in sticky sauces, marinades and Thai-style dressings.

Stevia is many times sweeter than sugar, so start with a very small pinch, stir, taste and add more if needed. It works well in tea, coffee, smoothies, yoghurt and stewed fruit. In baking it can't replace sugar on its own, as sugar also provides structure, colour and moisture, so many bakers use it alongside a smaller amount of sugar.

Desiccated coconut can be toasted in a dry pan until golden and scattered over porridge, fruit salad or ice cream, or folded into cookie dough.

Storing and sizes

Sweeteners soak up moisture from the air, which makes them clump, so keep each one sealed in a cool, dry cupboard and reseal the bag straight after use. If palm sugar does harden, break it up with a fork or blitz it briefly in a blender. Most products come in sizes from small packs up to larger bags, and UK orders over £50 get free delivery.

Can I use coconut palm sugar instead of regular sugar?

Yes, in most recipes you can swap it roughly one-for-one for brown or caster sugar. Expect a slightly darker colour and a caramel flavour.

How much stevia should I use?

Stevia is far sweeter than sugar, so start with a small pinch and taste as you go. It's easy to add more but hard to take it away.

Can I bake with stevia?

You can, but it won't do everything sugar does in a cake, such as adding bulk and browning. Many people combine it with a smaller amount of sugar or use recipes written for stevia.

Does stevia have an aftertaste?

Some people notice a slight liquorice-like or bitter note, especially if too much is used. Using a little less, or pairing it with fruit or vanilla, usually softens it.

My palm sugar has gone hard. Is it still OK?

Clumping is normal when sugar picks up moisture. Break it up with a fork or a quick blitz in a blender, then store it in a sealed container.