How to Make Coconut Sugar

Coconut sugar is a natural sugar made from coconut sap.It is healthier compared to other sugar substitute. It has low glycemic index (GI) of 35. Having low GI value, it is safe for diabetics. Coconut sugar can be use for coffee, tea, baking and cooking.


1. Get freshly harvested coconut sap. The taste should be sweet, not alcoholic and not sour.
2. Boil the coconut sap to evaporate the water over moderate heat with occasional stirring until the sap thickens at 115ºC. Buy a good candy thermometer and avoid the hassle of taking chances – the tantyahan method.
3. Turn off the heat and continue stirring until the sugar become granular.
4. Pulverize large chunks and pack.

Kaong or sugar palm is a close relative of coconut, you may want to produce healthy sugar from it.

15 Replies to “How to Make Coconut Sugar”

  1. i want to know detailed process of coconut sugar.please let me know who are the manufacturers of machinery or it.what is the coconut powder demand in India.I shall be gratful to you to answer on these queries.

  2. Hello good day
    Could you please inform me if there is any automatic equipment to make Coconut sugar
    Like a Boiler with thermostat and Mixer inside ??
    I would apreciate any help
    Thanks Forward

  3. No, coconut sap is not the same as tuba!!! That’s a misconception.

    coconut = niyog
    sap = dagta
    unfermented coco sap = tinamis
    fermented coco sap, (6++ hours) = coconut toddy/wine = tuba
    week-old tuba = bahalina
    aged tuba (30++ days) = bahal
    distilled tuba = lambanog

    The sap product is often referred to as tuba (the alcoholic variety) because it’s the most popular commercial product.

    Only fresh, unfermented sap (tinamis) is usable for coconut sugar.

    Now, here’s a dirty little secret. The slightly fermented sap that is collected overnight that couldn’t be turned into real coconut syrup is sold as “coconut honey” (which isn’t honey) or “coconut nectar” (which isn’t nectar). You’ll notice that this is more tangy and slightly sour, if you’re sensitive to that flavor than you would expect from a syrup.

    re “big size crystal”
    The simple explanation is that you over saturated your solution.

    @marvin re refining coco palm sugar
    You do not want to refine it. That’s what makes this sweetener unique, why would you want to strip it of its macronutrients by sending it to the refinery?!

    the sap is extracted from the inflorescence – the palm’s spadix that contains its flowers, not from the fronds, leaves or the trunk.

    the ginger flavored palm sugar in Indonesia and marketed as such, original had the ginger in it to prevent the sap from fermenting too soon – but you couldn’t take out the ginger flavor, so the marketing gurus decide to just sell it as that.

  4. Do we have any available literature from government food agency on coconut sugar production? Please, what do you mean by coconut sap, is it “tuba” the one extracted from young and still undeveloped coconut fronds?

  5. Thank you very much for the information. This is a great help for me in generating income, KUDOS to those who developed this. This really means a lot to me. Again, thank you very much and more power to you.

  6. thanks for comment, i’ll follow your link and reverence…

    now i have produce the herbs product to replace the white sugar.
    its good and sustainable for diabeticts and diet programe.
    its named ginger coconut sugar.
    if anyone interest, contact me, i’m indonesian…

    i’ll send you the photo of my product to you email.
    thanks alot for your kind.

    1. @ kuraniawan – It should undergo further refining process like cane sugar. The process is done in industrial scale. Here are some reference: [] and []

      People are buying coconut and kaong sugar because of its low glycemic index. They are normally sold in solid or granular form. Other components will be washed out through refining and it will be no different from the popular white sugar.

      Most coconut sugar processors reduce the sizes by means of scraping or pounding. Short cooking time retain the white cloudy color of the sap. Using a wide cooking vessel can help shorten the process.

  7. It takes almost 7 liters of sap to produce 1 kilo of coco palm sugar.

    If the sap is cloudy, fermentation has set in and it will never crystallize (turn granular). It will only reach syrup stage.

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