The Properties Of Coconut Sap

All of our coconut derived products are:

  • Certified Organic
  • Additive-free
  • Nutrient rich
  • Low GI
  • 100% Natural Sap from the Philippines
  • Sap from budding flowers (not tree trunk)


Collecting the Sap

In the Philippines, the coconut tree, known for its rich abundance of healthy produce, is called the “Tree of Life”. The unopened flower of the coconut tree is the source of the sweet sap, which is the only ingredient in Coco Natura. This is the same nectar that bees gather to turn into honey. For people, gathering the sap requires age-old techniques and great physical agility. A person climbs up and down the tall coconut trees, balancing on a catwalk hung between them. A sharp knife is used to make a very fine slice in the bud. Several incisions twice a day results in the continuous flow of nectar. The nectar is then collected to produce an organic, naturally
delicious and multi-purpose sweetener.

News Article:  “Coconut Sap May Find Global Niche Market in Cancer Medicine”



Glycemic Index

Tests conducted by the Food and Nutrition Research Institute and the Dept. of Science and Technology revealed that the glycemic index (GI) of coconut sugar is only at an astounding 35, much lower than that of cane sugar at 50.

The glycemic index (GI) value measures how rapidly a carbohydrate turns into glucose.


Some Examples of the Glycemic Index of Foods:

Classification GI range Examples
Low GI 55 or less most fruits and vegetables (except potatoes and watermelon), grainy breads, pasta, legumes/pulses, milk, yogurt, products extremely low in carbohydrates (some cheeses, nuts), fructose, cane sugar
Medium GI 56–69 whole wheat products, basmati rice, sweet potato, table sugar
High GI 70 and above corn flakes, rice krispies, baked potatoes, watermelon, croissants, white bread, extruded breakfast cereals, most white rices (e.g. jasmine), straight glucose (100)

Coco Natura:  35


Low GI foods help in the management of diabetes mellitus and have been shown to lower cholesterol. Coco Natura is the only sweetener that is Bureau of Food And Drugs (BFAD) approved and documented to be safe for both diabetics and non-diabetics. It is also useful for weight control and for the prevention of obesity. This breakthrough has the potential to make a major impact in the lives of millions of diabetics and health conscious people around the world.



The Sugar Comparison!

Comparative Analysis of the Macro & Micro Nutrient Contents of Three Types of Sugar

Nutrient Content Coconut  Sap Sugar ( a ) Brown Cane Sugar ( b ) Refined (White) Sugar ( c )
Micronutrients  mg/L (ppm) in dry matter
Boron (B)** 0.30 0 0
Zinc (Zn)** 21.20 2.0 1.20
Iron (Fe)** 21.90 12.60 1.20
Copper (Cu)** 2.3 0.6 0.60
Macronutrients mg/L (ppm) in dry matter
Nitrogen (N)* 2,020 100 0
Phosphorus (P)** 790 30 0.70
Potassium (K) 10,300 650 25
Calcium (Ca) 60 240 60
Magnesium (Mg) 290 70 10
Sodium (Na) 450 20 10
Sulfur (S) 260 130 20
a Sourced from Zamboanga Research Center;  b  Brand GK;    c  Brand Hermano
* Determined through combustion method using Nitrogen Analyzer
** Determined using ICP-AES
Analyzed by:   Philippine Coconut Authority – Plant and Tissue Analysis Laboratory
Source:  Kozaki, 1974 as cited in PCARRD, 1993 / Coconuts Today, Vol. XIX November 2004/October 2005
*Dominant amino acids



Particulars Values
Total Energy Content a, cal/100g 369.40
Total carbohydrate a,  g/100g 92.3
Moisture a, % 2.2
Ash a, % 2.2
Crude Protein a, % 1.3
Crude Fat a, % 0.12
Vitamins  and  Minerals
Vitamin C a,  mg ascorbic  acid/100g 23.4
Thiamine a 0.41
Macronutrients, mg/100g
Potassium b 1,300.0
Phosphorus b 79.0
Magnesium b 29.0
Sulfur b 26.0
Calcium b 6.0
Micronutrients,  mg/100g
Zinc b 2.0
Iron b 2.0
Boron b 0.63
Copper b 0.23
Manganese b 0.13
a Analyzed  by SGS,  Philippines
b Analyzed   by  PTAL-PCA
Multiply  by 10 to convert  mg/100g to  ppm  (


Analyses of Coconut Sap Sugar
(Sample analyzed by Sugar Regulatory Administration)Glucose,             2.0%
Fructose,             2.9%
Sucrose,         84.98%Quality Test of Coconut Sap Sugar
(Sample tested by Sugar Regulatory Administration)Moisture,                        2.20%
Sucrose,                       85.64%
Reducing Sugar,           7.51%
Total Sugar as Invert   97.65%