Sugar does not dissolve in coconut oil, at least not completely. The shape of the sugar molecules and the differences in polarity cause the two substances not to dissolve all the way. You can, however, mix coconut oil and sugar and have them dissolve a little bit.
In this article, we’ll be looking at exactly why sugar doesn’t completely dissolve in coconut oil and what to do to mix them together well.
Can Sugar Dissolve in Coconut Oil?
The reason why sugar can’t completely dissolve in coconut oil is because chemically, these two items are very different. In oil, there are non-polar molecules, which means that they have no charges.
In sugar, there are polar molecules and different types of charges, which include both negative and positive ones. This means that there is no attraction between the molecules in the sugar and the molecules in the oil, preventing the sugar from being completely dissolved once the two items are put together.
You cannot dissolve sugar completely in any type of oil, whether it’s coconut, olive, sunflower, or vegetable oil, because the charges of the two items are not attracted to one another. If you place sugar in water, it will dissolve completely, but the same cannot be said of placing sugar in any type of oil.
The best you can hope for is the sugar emulsifying instead. This is also why you won’t see instructions in most recipes that require you to dissolve sugar in oil, although some may require a mixture of the two.
How to Mix Sugar with Coconut Oil
While sugar won’t completely dissolve in coconut oil, it is possible for these two ingredients to mix together for your recipe. If you want to increase the odds of your sugar-oil combination becoming mixed up much better, check out these ten suggestions:
1. Get the ingredients warm
Get your coconut oil and sugar to around room temperature before you attempt to mix them. Coconut oil is liquid at 78 degrees Fahrenheit (24 degrees celsius) which will make it easier to mix. You can stand the jar of coconut oil in a warm water bath to bring the temperature up first.
2. Go Slowly
Regardless of what the recipe asks you to do, go slowly when mixing the sugar and coconut oil together. If you go slowly, you will be able to gently bring the ingredients to together. Adding the oil very slowly also allows you to keep an eye on the mixture and make sure that it looks just right.
3. Beat Your Eggs, Then Add the Oil
If your recipe calls for eggs and oil in addition to the sugar, you should beat the eggs first until they are fluffy, then add the sugar, and finally add the oil. The eggs and sugar should be mixed together, and then the oil should be added very slowly so the oil and eggs don’t separate.
4. Try Using a Fork Instead
Instead of using a whisk or beater to mix your sugar and oil, try mixing them together with a fork instead. A fork is light and small and allows you to mix the two ingredients at your own speed, meaning that you can more easily get the right texture.
5. Mix the Ingredients Until They Come Together
The ingredients should be mixed only until they are the right texture and no longer. Never mix them too little or for too long of a time period. After a while, you’ll be able to tell exactly how long you should be mixing the ingredients before you stop.
6. Use a Finer Sugar
Fine sugar will be easier to mix into coconut oil. Cater sugar, bakers sugar or superfine sugar will all be easier to mix into your coconut oil. You can even use pure icing sugar to mix in as this is superfine powdered sugar. Just avoid icing mixture which has added cornstarch.
7. Always Mix Dry and Wet Ingredients Separately
Sure that the dry ingredients are mixed first, the wet ingredients are mixed next, and then the two groups are mixed together afterwards. Mixing everything in this order increases the odds of the dish turning out perfectly every time and will stop your coconut oil from separating.
Summary
While sugar cannot completely dissolve in coconut or other types of oil, there are things that you can do to mix these two ingredients a little better. Warming up the oil, adding the oil slowly, using a fine sugar, and mixing the ingredients in the right order can all help.
I am an accredited practicing dietitian, experienced gardener and a dedicated cook. I love writing and sharing my experience so you can learn from my successes and mistakes.