Coconut sugar

Coconut sugar is produced from the sap of the flowers of the coconut palm. Oregon State University Extension describes it as similar in look and taste to brown sugar with a hint of caramel, and reports a low glycemic index of 35.

Because the flavor is so close to brown sugar, it can be substituted one to one for sugar in most recipes. Bakers use it in cookies, muffins, quick breads and bars, where it gives a lightly caramelized flavor and a slightly darker, softer crumb.

It absorbs moisture from the air and can clump, so it is stored airtight. Its granules are usually coarser than white sugar, so creaming it with butter takes a little longer.