Hi Margie! We haven't tested with monk fruit sugar so we'd suggest using any substitution suggestions from the package. As for coconut sugar, we've only used it in our paleo recipes and don't have direct conversion suggestions for regular sugar so, again, would suggest using any package substitution suggestions from that specific brand. Honey, however, and other liquid sweeteners, we have a helpful blog about. Honey is sweeter than sugar so you only need 3/4 the amount by volume. If the recipe you're using has liquid, decrease the liquid by 2 to 4 tablespoons per 1 cup substitution. If the recipe doesn't have liquid, add 3 to 4 tablespoons of extra flour per cup of honey. Honey also scorches at a much lower temperature than sugar, so we don't recommend using it in recipes that bake at temperatures over 350°F. 

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