Coconut sugar is rich and unrefined with a deep caramel flavour. It is produced from the sap of the cut flower buds of the coconut palm and has been used as a traditional sweetener for years. The major component is sucrose with smaller amounts of glucose and fructose. It has become more popular in the UK in recent years especially among diabetics and others who wish to avoid the “sugar rush” sometimes experienced with white table sugar. This is because it has a lower glycaemic index.