How to make Coco Sugar and Coco Honey

Coco means it is from coconut. Although further study is needed to verify, and validate the medicinal properties of coco sugar and coco honey, there are some interesting information I got in an email and from sources such as DOST/FNRI. Some interesting information about coco sugar and coco honey are as follows:

Coco sugar and coco honey have low glycemic index, a measurement on blood sugar, thus good for diabetics and those having prostate problems. It has also glutamic acid, the same ingredient present in "Viagra."

Tests done by the Food and Nutrition Research Institute (FNRI) and Department of Science and Technology (DOST) of the Philippines has revealed a low glycemic index (GI) of 35 for coco sugar compared to that of cane sugar's glycemic index of 50. Glycemic index according to a scientist from Food and Nutrition Research Institute, is the glucose response of an individual from food relative to a standard glucose solution. Low glucose index food is good for proper control of diabetes mellitus and it has shown to lower LDL (low density lipoprotein) cholesterol, also known as bad cholesterol. It has been noted that it is also good for weight maintenance, thus preventing obesity or being overweight.

So how do we make coco sugar and coco honey?

Tapping & harvesting of toddy

Tapping is done twice a day. Harvesting of toddy can be done in morning ( taken before 8 am ) for the production of ‘tuba’ or vinegar while for the production of fresh sap drink, nectar and sugar, it is best to used the afternoon harvest ( taken not later than 3 pm ) which is sweeter than the morning harvest. To produce sweet toddy, it is necessary that all tools and containers to be used should be clean at all times. Adding of lime to the receptacle prevents the sap from fermentation.

Toddy processing

The conversion of toddy into sap drink, coco nectar and sugar involves a simple operation. As the coconut sap is highly perishable due to the yeast microflora, the harvested sap should be immediately processed by boiling for 1/2 hour in a large cast iron pan. This process prevents the sap from fermentation.

Coco Honey

Further boiling of toddy until it reaches 110 C temperature or sticky under a moderate to very low heat. The sticky liquid shall be allowed to cool then poured into a desired container.

Coco Sugar

Boil coco sap to evaporate the water under moderate heat with occasional stirring until liquid thickens at 115 C. Remove it from the flame when it begins to become very sticky. Continue mixing until it becomes granular. Air dry the brown sugar before placing them in a packaging material.

Photo courtesy of, and Source: for additional references, check the following publications:

Sequential Coconut Toddy and Nut Production (SCTNP) Technology, TechoGuide Sheet No. 1, PCA, Agric. R&D Branch, Davao Research Center; Naka,Peyanoot.1996. Potential of producing sugar from Coconut. In Promoting Multi- Purpose uses & Competitiveness of the coconut. Proceedings 26-29 Sept 1996 IPGRI; Ticson, S.G., Sancha, L.V., Magat S.S. Sugar from Coconut Sap in Relation to Nut Production:A Review. Diliman, Quezon City: ARDB, 1997. 53p. (R&D Tech.l Report No.4)

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