Coconut sugar is a truly exceptional cane sugar alternative. Coconut sugar's low glycemic index measurement of 35 compares favorably to cane sugar's 50, and makes coconut sugar one of the lowest GI unprocessed sweeteners on the market.

Coconut sugar contains more minerals than brown cane sugar, with measurable amounts of nitrogen, phosphorus, potassium, choline, magnesium, sulfur and other micronutrients.

Coconut sugar is made by evaporating the coconut sap, which is hand-harvested by traditional sugar farmers who climb high into the canopy of coconut palms to slice the blossoms from their stems and collect the sweet nectar. The collected nectar is then kettle-boiled into a thick caramelly syrup, dried, and ground into crystals.

Coconut sugar can be used in recipes in place of cane sugar in a 1:1 replacement ratio.