Anyone know what happened?

FibroHiker

I just started an anti-inflammatory diet this week to combat chronic pain and fatigue. I made some pancakes with macerated blueberries this morning using the Arrowhead Mills organic buckwheat pancake and waffles mix. The recipe on the package calls for adding honey to the mix but I am not consuming honey unless it's raw. I decided to substitute some coconut sugar instead and added it to the top of the pancake mix intending to stir it in with the almond milk. I added the almond milk and the coconut sugar immediately stuck together and crystallized forming hard chunks. I had to fish out all the chunks of coconut sugar before I cooked the pancakes on the griddle. The pancakes tasted fine without added sweetener and I will probably make them that way in the future. I would like to substitute coconut sugar in other recipes, but I have no idea what caused it to crystallize when it came in contact with the almond milk. Can anyone explain the chemistry problem?

iamohsotrendy

Likely the temperature of the almond milk. Think about the way coconut oil reacts. The reason it has a higher smoke point has to do with the environment in which the coconut palm grows... going from hot during the day to cool at night.