Coco Sugar is derived not from the Nut but from toddy/sweet sap. The sap is boiled and concentrated, to form granulated sugar, it is light brown color. Coco sugar is formed by concentrated and crystallizing the coco nut sap. It has only 2% glucose and 2.09% fructose content while its invert sugar is approximately 90%. A study conducted by FNRI-DOST shows that the Glycemic index of coconut sap sugar is 35 and classified as low glycemic index food. Low GI improve diabetes control. Low GI also reduce blood cholesterol level, reduces the risk of heart disease and prolong physical endurance while controlling your weight.

Major Nutrients in Coco Sugar compared with Brown Sugar