The best piloncillo substitute is panela or jaggery, swapped 1:1 by weight. Both are unrefined cane sugars like piloncillo. If you can’t find them, use dark brown sugar 1:1, or muscovado for a deeper, closer flavor. Piloncillo usually comes as a hard cone, so if your recipe says “1 cone,” weigh it or check the label for its size.
| Substitute | Ratio | How close? |
|---|---|---|
| Panela | 1:1 by weight | Very close: also unrefined cane sugar |
| Jaggery | 1:1 by weight | Very close: caramel and molasses notes |
| Muscovado sugar | 1:1 | Close: rich and molasses-heavy |
| Dark brown sugar | 1:1 (add 1 tbsp molasses per cup for more depth) | Good and easy to find |
| Coconut or palm sugar | 1:1 | Good: caramel flavor, less molasses |
| Maple syrup or molasses | Use less and reduce other liquid | Last resort: liquid and stronger |
What is piloncillo?
Piloncillo is unrefined cane sugar from Mexico, sold as hard cones. It has a deep caramel, slightly smoky flavor with molasses notes. It’s used in café de olla, champurrado, capirotada, atole and syrups for desserts. To use it, grate or chop the cone, or melt it in liquid.
1. Panela
Panela is the Latin American cousin of piloncillo, made the same way and sold in blocks or granulated. Use it 1:1 by weight. Look for it in Latin grocery stores.
2. Jaggery
Jaggery is unrefined cane (or palm) sugar from South Asia. It has the same rich, caramel-like flavor. Use it 1:1 by weight. Its sweetness varies by brand, so taste as you go. Find it in Indian grocery stores.
3. Muscovado sugar
Muscovado is a soft, very dark, minimally refined sugar with strong molasses flavor. Use it 1:1. It’s the closest swap you can usually find in a regular supermarket.
4. Dark brown sugar
The easiest option. Use dark brown sugar 1:1. For a flavor closer to piloncillo, add about 1 tablespoon of molasses per cup of brown sugar. See our brown sugar substitutes if you’re out of that too.
5. Coconut or palm sugar
Coconut sugar and palm sugar have a caramel flavor with less molasses taste. Use them 1:1. More in our palm sugar substitutes guide.
6. Maple syrup or molasses (last resort)
These are liquids, so they change the texture of baked goods. For drinks and syrups they work well. Molasses is strong and slightly bitter, so start with about half the amount and cut back on other liquid. Maple syrup tastes different but pleasant. See our molasses substitutes.
Which substitute should you use?
- Café de olla and champurrado: panela, jaggery or dark brown sugar.
- Baking: muscovado or dark brown sugar.
- Syrups and sauces: any of them, including maple syrup.
FAQ
Is piloncillo the same as brown sugar?
No. Supermarket brown sugar is refined white sugar with molasses added back. Piloncillo is unrefined, so it has a deeper, more complex flavor.
Is piloncillo the same as panela?
Very nearly. Both are unrefined cane sugar. The names and shapes differ by country, and you can use them interchangeably.
How do you break up a piloncillo cone?
Grate it on a box grater, chop it with a serrated knife, or microwave it for a few seconds to soften it. For drinks, simply drop the pieces into the hot liquid and let them dissolve.
