1 teaspoon of coconut sugar weighs 3.75 g. A teaspoon is one forty-eighth of a cup, and a cup of coconut sugar is 180 g spooned and levelled, so the maths is 180 ÷ 48 = 3.75 g. The same cup divided by 16 gives the tablespoon weight of 11.2 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Granulated sugar from coconut palm sap with a caramel flavour, and it is used for baking and sweetening as a 1:1 swap for brown sugar.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 3.75 g |
| 2 tsp | 7.50 g |
| 3 tsp | 11.25 g |
| 4 tsp | 15.00 g |
| 5 tsp | 18.75 g |
| 6 tsp | 22.50 g |
| 7 tsp | 26.25 g |
| 8 tsp | 30.00 g |
| 9 tsp | 33.75 g |
| 10 tsp | 37.50 g |
| 11 tsp | 41.25 g |
| 12 tsp | 45.00 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 11.2 g |
| 2 tbsp | 22.5 g |
| 3 tbsp | 33.8 g |
| 4 tbsp | 45.0 g |
| 5 tbsp | 56.2 g |
| 6 tbsp | 67.5 g |
| 7 tbsp | 78.8 g |
| 8 tbsp | 90.0 g |
| 9 tbsp | 101.2 g |
| 10 tbsp | 112.5 g |
| 11 tbsp | 123.8 g |
| 12 tbsp | 135.0 g |
| 13 tbsp | 146.2 g |
| 14 tbsp | 157.5 g |
| 15 tbsp | 168.8 g |
| 16 tbsp | 180.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 45.0 g |
| 1/3 cup | 60.0 g |
| 1/2 cup | 90.0 g |
| 2/3 cup | 120.0 g |
| 3/4 cup | 135.0 g |
| 1 cup | 180.0 g |
One cup of coconut sugar weighs 180 g, so a quarter cup is 45 g and half a cup is 90 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from USDA, measured spooned and levelled. Granulated sugar from coconut palm sap with a caramel flavour, and it is used for baking and sweetening as a 1:1 swap for brown sugar.
A note on disputed figures. Coconut sugar is not on the King Arthur chart; published values range from about 160 g to 192 g per cup depending on crystal size. We use the USDA-based midpoint of 180 g.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of coconut sugar measured two different ways can give two different weights, and the USDA value assumes the spooned and levelled method every time.
Worked examples
Sweetening a cup of tea
A mug of tea sweetened with 1 teaspoon (3.75 g) of coconut sugar dissolves quickly if the tea is hot, and stirring for a few seconds is enough for the crystals to disappear completely. Measuring the spoon rather than pouring from the packet keeps each mug tasting the same.
A small glaze
A glaze for a dozen buns uses 2 teaspoons (7.50 g) of coconut sugar whisked with a splash of liquid until it runs in a thin ribbon, and the weight matters because a glaze that is too sweet sets hard while one that is too thin slides straight off the buns.
Sweetening a dressing
A vinaigrette that needs a touch of sweetness takes 3 teaspoons (11.25 g) of coconut sugar, and dissolving it in the vinegar before the oil goes in stops gritty crystals settling at the bottom of the jar.
Practical guidance
Level every spoon of coconut sugar with the back of a knife, and remember that a heaped spoon can weigh far more than the level figure on this page, which is enough to throw a cake or a glaze out of balance. For liquid sweeteners, pour slowly and read the spoon at eye level, since a spoon that looks full from above can still be short. If you sweeten often, a kitchen scale is the most reliable tool, because weighing coconut sugar removes the guesswork that comes from crystal size and packing. Until then, use the same spoon for the whole recipe so any small error stays consistent.
Scaling with spoons is straightforward once you know the weight of one spoon. To measure 100 g of coconut sugar, count out about 26.7 teaspoons, and for 50 g, about 13.3 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 7.50 g, and doubling it means 8 teaspoons, or 30.00 g. Scale every ingredient by the same factor, because changing the sweetener without changing the rest of the recipe throws the balance out. For large amounts, switch to a cup measure or a scale, since counting out spoon after spoon is slow and invites mistakes.
When should you weigh coconut sugar instead of measuring it? Whenever the recipe has to work the first time, and whenever sweetness is the point of the dish. A kitchen scale costs less than a single failed batch, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a spoon. Put the bowl on the scale, press tare, and add the coconut sugar until the display shows the number you need. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight container, cool and dry; clumps in humidity.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of coconut sugar?
One level teaspoon of coconut sugar weighs approximately 3.75 g. That figure comes from dividing the cup weight of 180 g by 48, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of coconut sugar make 100 g?
About 26.7 teaspoons of coconut sugar weigh 100 g, and about 13.3 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
Does a heaped teaspoon of coconut sugar weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
How many teaspoons of coconut sugar are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of coconut sugar weighs approximately 11.2 g, which is three times the teaspoon weight of 3.75 g. Use the tablespoon table on this page when a recipe switches between the two units.
Why do different sources give different weights for coconut sugar?
Because the weight of a cup depends on how the ingredient is measured and on the source. Coconut sugar is not on the King Arthur chart; published values range from about 160 g to 192 g per cup depending on crystal size. We use the USDA-based midpoint of 180 g. We use the USDA value of 180 g per cup on this page, and every figure here is approximate.
How should I store coconut sugar?
Airtight container, cool and dry; clumps in humidity. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.