Coconut sugar is produced from the sap of cut flower buds of the coconut palm. The production of Coconut sugar is a two-step process. Coconut sap is “tapped” from the blossoms of a coconut tree. The sap collected is then transferred into large woks and placed over moderate heat to evaporate the moisture content of the sap. The sap is translucent and is about 80% water. As the water evaporates, it starts to transform into a thick syrup. The syrup is then processed further to form the sugar crystals.

Coconut sugar is subtly sweet with a slight hint of caramel.

The Glycemic Index (GI) of coconut sugar is 35 and by that measure is classified as a low glycemic index food. Coconut sugar provides 16 calories per teaspoon and contains potassium, magnesium, zinc, iron, and B vitamins. The major component of coconut sugar is sucrose (70–79%) followed by glucose and fructose (3–9%) each.