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Is Coconut Syrup The New Maple Syrup?

Is Coconut Syrup The New Maple Syrup? | Is coconut syrup the new maple syrup? Learn all about this lower-glycemic, mineral-rich sweetener that combines best of maple syrup and molasses, plus 4 reasons why you should add it to your whole foods pantry! |
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Is Coconut Syrup The New Maple Syrup? | Is coconut syrup the new maple syrup? Learn all about this lower-glycemic, mineral-rich sweetener that combines best of maple syrup and molasses, plus 4 reasons why you should add it to your whole foods pantry! |

What is your favorite sweetener? Maple syrup, honey, molasses or just plain old sugar?

There’s no shortage of sweeteners in today’s marketplace. (If you’re trying to avoid white sugar, read about 7 Natural Sweeteners That Are Healthier Than Refined Sugar!)

Maple syrup has always been one of my favorite natural sweeteners. It comes from nature and is full of antioxidants and trace minerals. Yet, sourcing high quality and organic maple syrup may have you spending more money than your budget allows.

Not to mention, maple syrup is still relatively high on the glycemic index, which means it can cause undesirable spikes in blood sugar.

What’s Wrong With Other Natural Sweeteners?

A growing body of science is linking a high sugar diet to type 2 diabetes, Alzheimer’s, and heart disease. So, when it comes to selecting which natural sweetener you use, keep in mind:

  • the source and quality of the sweetener
  • how much you’re eating (Eating tablespoons of any sweetener on a regular basis will impact your health negatively, no matter how “natural” it is.)
  • the types of sugars in the sweetener (fructose, sucrose, etc.)

As far as maple syrup, honey, and other more natural sugars go, nothing is inherently wrong with them. However, they are still forms of sugar. Additionally, maple syrup and honey can be troublesome for those who struggle with FODMAPS because both are relatively high in fructose.

When consumed in moderation and alongside a well-balanced, nutrient-dense diet, natural sweeteners aren’t an issue for most. Unless you’ve sworn off sugar for life, then coconut syrup may be the extra little sweetness you can enjoy as part of your healthy lifesyle.

Coconut Syrup: Better Than Maple Syrup?

Although maple syrup was a favorite sweetener for a long time, I’ve since discovered another equally amazing (if not better!) sweetener.

Let me introduce you to a new alternative that will fill a gaping hole in your life you probably didn’t know you had. Coconut syrup!

I like to say coconut syrup combines the best characteristics of maple syrup and molasses. With a natural caramel flavor, it’s a wonderful addition to every whole foods kitchen.

Is Coconut Syrup The New Maple Syrup?

Coconut syrup is made similarly to maple syrup — by tapping the coconut tree to release the sap.

Then, the sap is heated and and water evaporates, yielding a delightfully concentrated syrup.

Wildly Organic’s Coconut Syrup has a rich, buttery, caramel-like flavor and a maple syrup-like consistency.

So, why is coconut syrup the new maple syrup?

#1 — Lower Glycemic Index Than Maple Syrup

Coconut syrup is a wonderful low GI sweetener.

It has a GI rating of only 35 compared to 54 of maple syrup. Foods with a lower glycemic index will have a less drastic effect on your blood sugar levels.

#2 — Rich In Minerals

Coconut trees are often grown in rich volcanic soils where the roots are able to draw an abundance of nutrients up from the ground.

As a result, these nutrients are transferred to the coconut syrup. It contains high amounts of potassium, magnesium, zinc and iron as well as 17 amino acids.

#3 — Prebiotics

One of the lesser known benefits of coconut syrup is that it contains low amounts of fructose.

Its sugars are primarily in the form of polysaccharide inulin, a well known prebiotic fiber that aids in digestion. Alongside probiotics, your body also needs prebiotics to feed the good bacteria in your digestive tract and create healthy flora.

#4 — Coconut Syrup Is Unrefined & Never Chemically Treated

Nectar from the coconut blossoms is naturally quite sweet, so only gentle heating is needed to produce the concentrated coconut syrup. On the other hand, maple syrup is often heated to high temperatures in order to achieve the high levels of sugar concentration needed to achieve a syrup. Low heating helps preserve the naturally occurring enzymes found in coconut syrup.

How To Use Coconut Syrup?

You can use coconut syrup in any recipe that calls for maple syrup, honey, or sugar as an equal replacement.

It’s wonderful drizzled over pancakes, ice cream, waffles, or porridge. Coconut syrup is a ideal for homemade granola and as a natural sweetener in cookies.

Try these delicious recipes with Wildly Organic’s Coconut Syrup:

Have you tried coconut syrup yet? What’s your favorite natural sweetener?

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  • Avatar
    Frances Galantine
    September 23, 2017 at 3:57 pm

    I have a question. In the beginning of the article you say the syrup is made by tapping the tree. Farther down in article you refer to “nectar from the blossom is quite sweet etc, so gentle heating is only required. Where are you getting your coconut syrup from? Blossom or trunk (tapping)?

    • Emily Uebergang
      Emily Uebergang
      September 23, 2017 at 10:47 pm

      My apologies – I can see how the wording is confusing! Sap and nectar are often used interchangeably. The process involves cutting the coconut blossoms off to release the sap from the tree. This is why it’s referred to as ‘tapping’ like in maple syrup harvesting. The only difference is the coconut sap is collected from tapping the cut blossom buds hence the nectar/sap confusion (so the actual blossom isn’t used, it’s the point where the blossom buds are cut off where the tree is tapped). The sap is then taken away to be gently heated where it evaporates to form the syrup. I hope that helps to clarify the process for you!

      • Avatar
        Frances Galantine
        September 24, 2017 at 4:36 am

        Thanks! That does clear up quite a bit about coconut sugars. I already use granulated coconut sugar and like it for same reasons as I would the syrup.

  • Avatar
    September 28, 2017 at 4:34 pm

    Wow, I am sold Emily. As an avid lover of virgin coconut oil and using it extensively in my diet, I gotta try this syrup now. Do you have some coupon for this?

    • davidd
      September 29, 2017 at 5:13 pm

      Hi there! You could sign up for our emails and receive a discount code that way! Also, TODAY is the last day of our sale!!! If you buy before 11:59 PM CST, you’ll get 15% off the coconut syrup! Plus, if you spend $39 or more, you’ll get free shipping in the lower 48!

  • Avatar
    Laurie Moritz
    February 15, 2018 at 11:07 pm

    LOVE your products. I curently use coconut syrup from Coconut Secret as it is kept raw —
    I use it in my raw vegan dessert business and have had a hard time finding it in gallon size. I already have a wholesale account with you, and I may start using your coconut syrup if you can tell me more about the process of creating the syrup. Thanks! Laurie (

    • davidd
      February 16, 2018 at 2:50 pm

      Hi there! Thank you for your comment. We’re happy to hear how pleased you are with our products! We’ve already made the decision to begin producing our coconut syrup in gallon sizes (at least as a trial run), so you’re in luck! This process will take some time for us to begin, so be sure to check back with us. The process of creating coconut syrup is essentially the same as making maple syrup. The trees are tapped, (clear) sap is collected from the taps, the sap is then reduced to syrup by cooking off the water from the sap. This process is completely dissimilar to molasses. Molasses is created by cooking sugar in water, filtering it, and then boiling the filtered water. We have an article about coconut syrup here:

      Although we’re currently out of stock, our coconut syrup can otherwise be purchased here:

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