Best Caster Sugar Substitutes in Coconut Panna Cotta with Mango
This recipe calls for 4 tbsp caster sugar. If you're out of caster sugar or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Sweetness, structure, texture in baking
When you want a less refined or differently flavoured sweetener.
4 Substitutes for Caster Sugar in Coconut Panna Cotta with Mango
1. Coconut sugar
Ratio: 1:1
Less refined, slightly caramel-flavoured. Works in most baking - produces slightly denser results.
2. Granulated sugar
Ratio: 1:1
Larger crystals - pulse in a food processor for 5 seconds to get closer to caster sugar. Works identically when dissolved.
3. Maple syrup
Ratio: 3/4 the amount; reduce other liquid by 3 tbsp per cup maple
Liquid sweetener - requires adjusting liquid ratios. Adds flavour and moisture.
4. Date sugar
Ratio: 1:1
Made from dried dates - won't dissolve fully, so best in dense bakes like brownies, not meringues.
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See the complete Coconut Panna Cotta with Mango recipe for British kitchens with gram measurements and °C temperatures.
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