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Coconut sugar is the dehydrated sap of the coconut palm. However it is not highly processed so it is of brown colour and granulated. Variation in colour over a period of time is natural. Coconut sugar has the lowest of glycemic index among sweeteners and hence a good choice for diabetics when consumed in moderation. It has a mild caramelised flavour making it a good option for baking purposes and can be substitued 1:1 for refined white sugar.