What it is: Granulated or chunk sugar made by boiling the sap of coconut palm-tree flowers. Looks similar to brown sugar; has a more robust flavor than white sugar or honey, with hints of caramel and maple syrup.
Health impact: Relatively low GI of 35; same calories as white sugar, but slightly less sweet.
Best in: Recipes where a mild maple-caramel flavor will complement other tastes, such as oatmeal cookies, bean dishes, and sweet marinades. Because it dissolves easily and provides bulk, the granulated form is ideal for baking.
How to use: Substitute 1 1/8 cups palm sugar for 1 cup white sugar.