Substitutions / coconut sugar
What to use instead of coconut sugar
Use brown sugar in equal amounts. Sweeter and less complex, but the closest match in texture and moisture behavior.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Brown sugar | 1:1 | Sweeter and less complex, but the closest match in texture and moisture behavior. |
| Maple syrup | ¾ cup / 1 cup | Adds liquid to the recipe, so reduce other liquids slightly; flavor is more distinctly maple. |
| Raw cane sugar | 1:1 | Less caramel depth than coconut sugar, but neutral enough to work in most recipes. |
How much is a cup of coconut sugar?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh coconut sugar in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.