Mark over at marksdailyapple.com has this to say:
"Palm Sugar/Coconut Sugar
An up and coming (in this country) sweetener is coconut sugar. The sugar is actually made from a variety of palm sources, but the palm and coconut labels are used (albeit mistakenly) interchangeably. It’s largely sucrose-based and registers in the 30s/40s on the GI. The taste is relatively light from what I understand, and the nutritional profile is worth noting."
I think it depends on one's personal sensitivity to sugars...it is very low glycemic and low in fructose, so it is a great choice as an occasional sweetener...I am very sensitive to sugars, and "feel" coconut sugar, so I mostly avoid it, but my husband and kids do well having this sweetener on occasion...experiment on yourself!
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