How to use organic monk fruit without wasting it
A little goes a very long way
Pure extract is powerful, so you use tiny amounts. That’s not a quirk, it’s the whole point. Around 600 servings hide inside one 30g jar. That’s what pure looks like.
- Start a standard cup with half a level microscoop. A full level microscoop is 0.05g, and lands somewhere around a teaspoon to a heaped teaspoon of sugar in sweetness, roughly 5 to 7.5g. Sweetness is subjective, so adjust to taste. You can always add.
- Drinks are its natural home. Coffee, tea, smoothies, iced anything. Stir and go.
- On food, sprinkle it over oats, yoghurt or fruit, or stir into custards, cheesecakes and chia puddings.
- Its sweetness is heat-stable, so it holds up in hot drinks and in the oven.
One honest note, because we would rather you succeed than be surprised
In baking, monk fruit extract behaves like vanilla, not like sugar. It brings the sweetness, but not the bulk, structure or moisture that sugar gives a cake.
For desserts set by eggs and cream, cheesecakes, custards and mousses, it is perfect as it is. For structured bakes like cakes and cookies, treat it as the sweetener and keep something else doing the bulk. The full how to lives in our FAQ.
