Coconut Sugar


Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. It contains essential vitamins, macro and micro nutrients. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply. The world's largest producers of coconuts are the Philippines and Indonesia. It comes in granules, rock, powder, cubes, and liquid form.

Importance of Coconut Sugar

Social :

  • Immediate source of farm income
  • Job generation and skills development

Financial / Economic :

  • Export winner in the niche market
  • Economically wiable for MSMEs

Nutritional :

  • Natural and healthy product
  • Good for diabetics (low Glycemic Index - GI 35)

Coconut Refined Sugar

To coagulate albuminous contaminants, the coconut sap is treated with 2% lime. After that, the limed sap is carbonated twice and filtered to remove any excess lime. The cleared liquid is evaporated to a sugar content of 75%, and the resulting syrup is concentrated in vacuum pans until crystallization starts. After that, the syrup is poured into crystallizers, where the crystalline sugar is separated using centrifugation (Muralidharan and A Sr 2011). According to a study conducted by the Food and Nutrition Research Institute (FNRI), coconut sap sugar has a glycemic index (GI) of 35, making it a low glycemic index food that would not boost blood sugar levels. Food with a low glycemic index is beneficial for diabetes management, and it has been discovered that it lowers bad cholesterol, or low density lipoprotein cholesterol. As a result, coconut sugar is said to be healthier than refined sugar.

This Standard applies for Coconut Sugar. 

•    PNS (Philippine National Standard) PNS/BAFS 167:2015
•    TCPS 5/2018 (Thailand Industrial Standard) Institute
•    ICC Standard for Coconut Sugar

Description of the product
A sweetener in solid form, derived from pure fresh coconut sap.

Color: Light yellow/cream to dark brown
Odor: Sweet, pleasant nutty aroma
Taste: Sweet
Others: Free from filth and extraneous matters
Moisture Content (%): Cube/block: Max 6; Granular: Max. 3
Glucose (%): 2.8 – 3.0
Fructose (%): 1.0 – 4.0
Sucrose (%): 78.0 – 89.0
Ash (%): ≤ 2.4
Microbiological Contaminant    
- Total Plate Count: Cube /block: 10,000 cfu; Granular ≤10 cfu/g
-  Coliform: Cube/block: 100 cfu/g; Granular <10 cfu/g
-  E. Coli: Negative
-  Salmonella: Negative
-  Yeast/molds: <10 cfu/g
Heavy Metals:    
Zinc (Zn) Lead (Pb) Copper (Cu): Max. 40.0 mg/kg ;Max. 2.0 mg/kg ;Max. 10.0 mg/kg
Mercury (Hg) Tin (Sn) Arsenic (As): Max. 0.03 mg/kg ;Max. 40.0mg/kg; Max. 1.0 mg/kg

Coconut sap sugar should be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1 – 1969, Rev. 4- 2003, Codex Alimentarius Vol. 1B) and other relevant Codes of Hygienic Practices and BFAD Administrative Order No. 153 series of 2004, Revised Guidelines on Current Good Manufacturing, Packing, Repacking, or Holding Food and Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.

1. Coconut sap sugar should be packed in suitable containers which will safeguard the integrity of the product.
2. The packaging materials should be made of substances which are safe and food grade suitable for the intended use.

Good for diabetics (low Glycemic Index - GI 35).



Nurturing a Rural Community by Introducing Coconut Sap Sugar Technology in a Philippines Remote Location

The farm level technology of processing coconut sap sugar from toddy is a social enterprise which created a significant change in the livelihood of the people dependent on the coconut trees in Aroman, Carmen, North Cotabato. Technical skills acquired through training, appropriate facilities, capital and access to market are the... read more

Changes in Soluble Sugars, Sugar Profile, Starch and Proline in Developing Coconut (Cocos nucifera L.) Inflorescences


Changes in soluble sugars, sugars profile, starch and proline levels in inflorescence rachillae from individual coconut palms were investigated during inflorescence development with the aim of determining a possible correlation between these characters and morphogenic potential of inflorescence tissues. Rachillae for analysis were collected from unopened inflorescences of -1... read more


The processing of coconut sap produced from  the sequential coconut toddy and nut production (SCTNP) scheme  was conducted at the Philippine Coconut Authority - Zamboanga Research Center, San Ramon, Zamboanga City from 1997 and 1999-2001 to determine their  acceptability to local community members and evaluate their economic profitability.

The processing... read more

Preliminary Investigation of The Potential of Coconut Sugar Production Using Dwarf Varieties

Coconut sugar is one of the high economic value products. The production of coconut sugar In Indonesia is about 300,000 tonnes/year. During the last few years, the supply of raw materials for the coconut sugar product has diminished due to stagnant production caused by the lack of coconut climbers collecting... read more

Banyumas Regency- The Biggest Coconut Sugar Producer In Indonesia

Coconut Sugar has gained popularity among health conscious consumers especially in the US, EU, Japan and Australia since the last few years as it is considered healthier than table sugar. According to the Philippine Department of Agriculture Coconut sugar has glycemic index (GI) of 35 which is lower than that... read more

A Coconut Sugar – Processing, Nutritional Composition And Health Benefits

Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is derived from the sap of cut flower buds of the coconut palm, is an organic sustainable natural sweetener. This sugar has a low glycemic index and is also a nutrient powerhouse, filled with lots of... read more

Technology Corner : Moulded Coconut Sugar From Fresh Coconut Sap

C o co n u t sugar is derived from th e co c o n u t (Cocos nucifera L ). S ugar can also be derived from o th e r palm s like Arenga pinnata, Borassus fla b eliver and N ipa fructicons. S ince coconut has... read more

Update On Research & Development Related To Health Benefits Of Coconut Oil , Coconut Sugar And Coconut Water Consumption

Mr. Chairman, Distinguished Invitees, Ladies and Gentlemen, I would like to thank the Organising Committee of The APCC for having invited me to deliver an update on the R & D aspects related health benefits of Coconut Oil, Coconut Sugar and Coconut Water consumption

read more

Manufacture Of Coconut Sugar As A Cottage Industry

Indonesia has the largest coconut planta4ion in the world. At present coconut is the 2 n most important commodity after rice. Coconut production has been increasing due to the increase of the area of its plantation. The increase of coconut production is in contradiction with the decrease of the demand... read more

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total... read more

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