Can't comment other than to note that brown sugar is slightly acidic because of the molasses component.

If you substitute the coconut palm sugar for brown sugar in a recipe that also calls for a leavening agent, you will also likely need to make adjustments to the leavener--choice & quantity.

From King Arthur's article on leaveners:

A finished product made with baking soda usually is associated with a
slightly coarse or shaggy texture. Baking soda works by reacting with
the naturally acidic ingredients in a dough or batter (e.g., buttermilk,
sour cream, citrus juice or, less obvious, brown sugar, chocolate, or
molasses). It releases most of its gas immediately when combined with an
acid and moisture, and a bit more when heated. Try to get a baking soda
dough into the oven as quickly as you can, as it begins losing its
leavening ability as soon as it's mixed. If all the baking soda isn't
neutralized, meaning there's not enough acid to balance it, the final
baked product will have a slightly soapy taste, and a brownish-yellow
cast. To balance baking soda, use 1/2 teaspoon baking soda with the
following: 1 cup yogurt, buttermilk, sour milk or citrus juice; or 3/4
cup honey or brown sugar; or 1/2 cup un-dutched (natural) cocoa.

http://www.kingarthurflour.com/recipe/leaveners.html

I use it for both white and brown sugar - depending on the recipe. I think it tastes better than brown sugar, and it's my main sweetener for cooking/baking/topical use. I've used many different brands, and generally use one I get from Sam's Club.

I also use it to make a homemade version of coconut nectar - http://coconutsecret.com/nectar2.html - which I use instead of honey and other liquid sweeteners/syrups.

1-1/2 c. palm sugar

1/2 c. water

Heat until dissolved. I store it in a small glass bottle in the refrigerator.

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I use coconut palm sugar because of the lower glycemic impact than sugar, and it's much lower in fructose/fructans than other sweeteners. I have to limit/avoid fructose/fructans due to an intolerance.

Here's a favorite recipe using coconut palm sugar. I keep these in my pantry at all times ;-).

Sweetly Spiced Crispy Pecans

http://savoringtoday.com/sweetly-spiced-crispy-pecans/

I use 5 T. of coconut palm sugar and 1 t. cinnamon.

It has been my sugar for a couple years now, maybe 3. When i need something for a dry rub or a bit in baking when maple syrup or honey won't do.

I have a different brand and seems slightly lighter in color than yours. Still darkish though. Check the texture if baking with it. Some are coarser than others and may need a pass in your spice grinder.

I also have some date sugar that i have used to roll fig, date and grain balls.

(just dried and pulverized dates so a very clean taste)

Grainlady - if a recipe calls for both white and dark sugar can you use Coconut sugar to replace them both?

I love coconut palm sugar, but it is not cheap, so I primarily use it something where I can taste the difference, say in my oatmeal or on top of grapefruit or mixed into yogurt. While we have heard that it has a lower glycemic index, my daughter still takes the same amount of insulin for it as she does any other sugar.

I'm not sure but I think it burns quicker. I have to watch a little closer, I find, when baking with it. I think this what I remember when I used it.

Sam's Club - Organic Coconut Palm Sugar - $12.98/4# = $3.25 per pound

Wal-Mart - Better Body - $4.98/1.25# = $3.98 per pound

Honeyville Grain - $35.99/5# = $7.20 per pound

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Palm Sugar Caramel Sauce

(makes 2-4 servings - depending on how generous you are ;-)

1/4 c. coconut palm sugar

1 T. half & half

1/2 T. Lyle's Golden Syrup

Heat gently on low heat (or zap in a microwave) until smooth - stirring occasionally.

Top with chopped Sweetly Spiced Crispy Pecans (recipe above).

-Grainlady