Traditionally, coconut sap is processed using an evaporation method of boiling the sap in an open vessel until the moisture is removed and the sap is allowed to cool and solidify. In 2007, Dr. Trinidad P. Trinidad of the Philippine Food and Nutrition Research Institute (FNRI) conducted an in-vivo study with 10 healthy adults to see how their blood sugar would respond to coconut sugar. The result showed that coconut sugar had a Glycemic Index of 35 or on a scale of 1 - 100 where 100 = how, coconut sugar was considered "low" on the GI scale.

Because our process is the same if not even better than the process used by traditional coconut sugar farmers, our raw, blonde coconut sugar and coconut honey (both raw and fermented) have the same if not possibly lower Glycemic Index of 35.