I was buying all kind of coconut sugar lately, because I use not only dry one for chocolate. I can use traditional one for other sweets.
Traditional coconut sugar in Thailand contains moisture and shaped into different disks. Usually you need to cut it to work with. While I was cutting this exact sugar, I realized that it is way too white for coconut sugar.
Normal coconut sugar is golden brown, because sap of coconut tree is caramelised during boiling. But there is a practice to add bleach to sap to prevent spoilage and improve the colour.
I have one word: sad.