Coconut sugar works well in recipes calling for either white or brown sugar, substitutes 1:1 with no adjustments, and is considered low glycemic. I prefer “blonde” coconut sugar simply because the final product is lighter in color. I shop the best price and have been pleased with all the brands I have tried thus far. It is usually sold in 1 pound bags and sometimes “in bulk.”  As a result of it being considerably more expensive than cane sugar, I look for recipes that call for a relatively small amount of sugar for baking projects.