Coconut palm sugar has garnered attention as being a low-carb sugar substitute that is both more nutritious and sustainable than typical granulated sugar. Because of its complex flavor it is also gaining a reputation in "foodie" communities.

Coconut palm sugar is some of the most fragrant, flavorful sugar you've ever tasted - with its hints of toasted coconut and caramel.

Pure coconut palm sugar is a natural product made from the nectar of the coconut palm tree. There are several different varieties of palm “coconut palm” specifically refers to the coco nucifera plant which we are offering in organic form.

Pure coconut palm sugar reportedly has a naturally low glycemic index (GI)-a measure of how food impacts blood sugar-which has led some people to claim that it is a valuable sugar substitute for people with diabetes or those looking to control blood sugar (the low-carb camp). Indeed, a lower GI may be a good indication that a food is safer for diabetics, though it is not a guarantee.

Coconut palm sugar is reportedly very low in fructose, and its main sugar component is sucrose (aka table sugar). What confuses me is that the GI of coconut palm sugar is supposed to be 35, while the GI of sucrose is 64.

The number of calories in coconut palm sugar is almost identical to the number in regular table sugar and its closer relative, brown sugar. But coconut palm sugar is notably higher in various micronutrients, probably because it is less processed than industrial sugars.