Coconut sugar comes from the coconut blossom. The sap is called toddy. A cut is made and the toddy is collected in containers. The product is heated until the water has completely evaporated. What is left is the coconut sugar. The sap is placed under heat until most of the water has evaporated.
Most coconut sugar is produced in Indonesia, the Philippines and South America. It is considered by the Food and Agriculture Organization of the United Nations (FAO) to be the "most sustainable" sugar.