How to Make Sugar and Syrup from Coconut Sap

The coconut tree as a “tree of life” is characteristically a food supplier as this tree provides fruit throughout the year. The fruit is edible at any stage of maturity. It provides not only solid food but also a large volume of very safe and healthy drinking water.

The fruit of the coconut palm is the main source of many food products such as coconut milk/cream, desicated coconut, coconut chip, coconut water, nata de coco, coconut oil, and copra. Apart from these, the unopened inflorescence can produce coconut sap or toddy which can be processed into high value and nutritious food products

Coconut Honey or Syrup

  1. Boil the sap until it reaches 110°C or becomes sticky under moderate to very low heat.
  2. Cool the sticky liquid or coco honey/syrup, then pour into desired container.
  3. Store in the refrigerator to prolong shelf life (up to one year without deterioration).

Coconut Sugar

  1. Boil coco sap to evaporate the water under moderate heat with occasional stirring until sap thickens at 115°C.
  2. Remove it from the flame when it begins to become very sticky.
  3. Continue mixing until it becomes granular.
  4. Air dry the brown sugar before packing. The pH of coconut sap should be at level >/=6 to ensure successful production of granulated coconut sugar.

One kg of coconut sap sugar can be derived from 2 gallons or 7-8 liters of sweet fresh coco sap. Coconut sugar is mostly used for cooking desserts and curries and some for raw material of food industries (e.g. confectionery)

For more info, contact:

PCARRD, Los Banos, Laguna
Tel: 049-536-0015 to 20
Fax: 049-536-0016/536-7922
Email: [email protected]


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