100% organic.

It’s low glycemic. It has an average rating of 35 on the GI scale.

It’s easy to bake with. When replacing refined white sugar, I start with 25% less coconut palm sugar not because it’s sweeter but because it has so much more flavor. If the original recipe calls for 1 cup of refined white sugar, I try 3/4 cup coconut palm sugar and adjust from there.

It contains nutrients. Yep, you get a little nutrition with lip-smacking sweetness. It contains potassium, magnesium, zinc, calcium, iron, and other macronutrients.

It has less calories than honey or agave nectar.  I don’t count calories but I do keep in mind what goes into my food. Coconut palm sugar has 45 calories per tablespoon, while agave nectar has 60 calories per tablespoon and honey weighs in at 64 calories per tablespoon.

It caramelizes in the oven. I’d been missing this from liquid sweeteners, like agave nectar, honey, and maple syrup. They don’t make a cookie that’s got a crispy edge and a soft center. Coconut palm sugar does.