Coconut blossom sugar is the new star among low-glycemic sweeteners. It is made from the nectar of the coconut palm blossom. The nectar drips into collecting vessels, then the thickened nectar is boiled until it caramelizes and then ground in traditional handcraft and not refined. Coconut blossom sugar also has a low glycemic index (GI). While e.g. For example, honey has a GI of 55 and cane sugar has a GI of 68, coconut blossom sugar only has a GI of 35 (source: Center for Health). The glycemic value of a food indicates how much it causes blood sugar levels to rise. Low glycemic foods are very beneficial because they do not cause a rapid rise, but rather a slow and steady rise in blood sugar levels. Due to the EU regulation EC no. 1924/2006 ("Health Claims"), only very limited health cla.