Kc Simmons wrote:I picked up a pack of sweet sorghum seeds to try this spring. Apparently the juice from the canes can be used to produce a sweet syrup.
I also found a pack of stevia seeds at one of the garden centers, so plan to sow those this year, as well.
The only other thing I've used is the juice from boiling peaches. It definitely sweetens things up; but the peach flavor is strong in the juice.
Sionainn Cailís wrote:Coconut itself is sweet, so you could probably use shredded coconut in dishes to impart sweetness. Especially if you toasted it first, then pulsed it. (It does have a distinctively coconut flavour though. As well, it is super absorbant)
Matthew Nistico wrote:
I was of course adding straight, unsweetened coconut to my fritters. It is not easy to find. In fact, you're not going to find it in most stores. And if you ask "where is the unsweetened shredded coconut?" you're unlikely to find a store attendant who understands the difference.
Matthew Nistico wrote: For some reason, it seems much drier and more powdery than you'd expect. This makes me suspect that they process the regular sweetened shredded coconut with some substances other than just sugar. Or perhaps it is just the brand and/or age and/or style of the particular unsweetened coconut I've encountered so far that makes it this way. I couldn't say for sure.
S Tonin wrote:Sugar is a humectant (meaning it retains moisture), so it would make sense that sweetened coconut is chewy. It's the same with ginger; candied ginger is soft enough to chew, but real dried ginger is hard as a rock.
A side note--I think it depends where in the country you are, because in my part of PA we've got sweetened and unsweetened shredded coconut at all the grocery stores right in the baking aisle, plus flaked, sliced, and powdered in the world foods/ ethnic aisle (Laxmi brand).