I think this is a test it and find out.
I thought it would be like agave syrup and have a low GI because of the fructose (and there are a lot of people who suggest this is not a good thing as fructose is processed by the liver). However, this is apparently not the case. The sugar in it is sucrose. Sucrose normally has a GI of 62, yet this has a GI of 35. I haven't found anything to explain why this is so much lower.
Sounds very good if it works, particularly for cooking.
I'm a bit sceptical at the moment. I would like to see it tested outside the Philippines, where they have a large coconut industry.