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 under moderate heat with occasional stirring until the sap thickens at 115 degree centigrade.
3. Turn off the heat when it become very sticky.
4. continue stirring until the sugar become granular.
5. Air dry the sugar and pack.
Kaong or sugar palm is a close relative of coconut, you may also want to produce healthy sugar from it.
- How to Make Muscovado Sugar (Mascabado)
- How to Make Kaong Sugar, Sugar Palm
- How to Make Coconut Honey
- Low Carb Natural Sugars for Diabetics
- How to Make Soft and Less Sweet Bukayo
- How to Make Kaong and Coconut Wine – Toddy
- How to Make Sugar Palm Juice , Tuba
- How to Make Ginger Powder and Instant Ginger Tea (Salabat)
- The Making of Arenga Pinnata Vinegar
- Sugar Palm Syrup for Kaong Meat Preserve, Minatamis na Irok
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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thanks for additional information!
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i have produced coconut sugar, but its big size crystalized, 1pc size is as big as 1 bowl..
how to make it to be small crystalic like white sugar?
need cooperate….
thanks
kurnialines@yahoo.com
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marvin Reply:
November 18th, 2010 at 11:47 am
@ kuraniawan – It should undergo further refining process like cane sugar. The process is done in industrial scale. Here are some reference: [http://nzic.org.nz/ChemProcesses/food/6E.pdf] and [http://www.sucrose.com/lref.html]
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.
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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.
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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.
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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?
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marvin Reply:
October 3rd, 2011 at 9:07 pm
coconut sap = tuba…
I think PCARRD-DOST, PCA and Cavite Sated University studied coconut sugar production..
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