Coconut Palm Sugar is taking the world by storm and has quickly become a favorite, and it's not that hard to understand why. The taste is slightly fruity, like brown sugar and raw sugar.

Its sweet taste is abundant and circular. Thanks to its low melting point and high firing rate, more and more confectioners have come to discover the benefits of using Coconut Palm Sugar. Coconut Palm Sugar is as the name suggests, from the coconut palm; it is the sap from the flowers that is gathered. The sap is gently reduced to a thick syrup, which is dried and ground into sugar, resulting in a natural and organic end product.

Thanks to its distinct sweetness, Coconut Palm Sugar is a real hit when it comes to sweetness in all forms.

What makes Coconut Palm Sugar special is that it has a very low Glycemic Index (GI). This means that it takes longer for the body to break it down than, say, regular granulated sugar and therefore provides a more even blood sugar level.

Coconut Palm Sugar has a GI of around 35, which is to be compared with, for example, cane sugar with a GI around 68. Coconut Palm Sugar also contains minerals and vitamins.

This palm sugar is certified organic according to EU Regulation 834/2007 and contains no additives.