Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. However, since organic coconut sugar is not highly processed, the color, sweetness and flavor can vary depending on different factors. Coconut sugar’s color, sweetness and flavor can vary slightly from packaging to packaging depending on the coconut species used, season when it was harvested, where it was harvested and/or the way the “sap” or “toddy” was reduced.

The Glycemic Index of coconut sugar was reported by the Philipppine Coconut Authority to be 35 and by that measure it is classified as a low glycemic index food. It is considered to be healthier than refined white sugar and brown sugar. It can be used as a 1:1 sugar substitute for coffee, tea, baking, and cooking.

Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc and icon. In addition to this it contains Vitamin B1, B2, B3 and B6. When compared to brown sugar, coconut sugar has 18 times the potassium, 30 times the phosphorus and over 10 times the amount of zinc. The large amounts of K and P can explained by the way coconut sugar is tapped from the inflorescences of the tree.

The coconut sap, from which coconut sugar is derived, contains 16 amino acids. The amino acid which has the highest content in coconut sap is Glutamine.