Coco Sap
CETC INFO SHEET Series of 2009
MAKE THAT SUGAR FROM COCONUT TODDY
Seven to eight liters of fresh tuba can produce one kilo of coconut sugar!
Yes! Tuba, our popular alcoholic drink, can be transformed into sugar. And this sugar has a high potential for multi- uses as natural sweetener. It is mostly used for cooking desserts and as raw material of food industries , like confectionery.
Thailand is already exporting coconut sugar to Australia, Japan, United Kingdom, France, Canada, Saudi Arabia, Germany, Hongkong and Malaysia.
Tuba or toddy is the juice produced from tapping the coconut’s spadix (the flower-bearing structure). For coconut sugar, select the coconut palms which are productive and not too old or too young. For tapping, the young and tender spadices are the best—especially those with swollen based which indicate that the flowers are already developing. A spadix suitable for tapping will be about 600 mm long.
So how do we do it?
1. Prepare the following: ▪ Large cast-iron frying pan (kawali) ▪ Wooden ladle/spatula ▪ ½ gal. of freshly harvested coconut toddy or tuba (harvested within five hours after tapping. The toddy should have no coloring like tungog or tangal and its pH should be equal to or greater than 6.0 to ensure successful production of granulated coconut sugar .
2. Boil the tuba in the iron pan under a strong fire for 15 minutes to make the water evaporate. Stir occasionally while removing the foam that forms on the surface
3. When the liquid turns golden brown, reduce the fire while continuously stirring until the liquid thickens
4. Remove the pan from the fire when it begins to become very sticky but continue stirring until the mixture becomes granular. (Fanning can hasten the cooling process.)
5. Pulverize the granules using the ladle or spatula.
6. Air-dry the sugar before storing.
What’s good about coconut sugar?
When compared to
MAKE THAT SUGAR FROM COCONUT TODDY
Seven to eight liters of fresh tuba can produce one kilo of coconut sugar!
Yes! Tuba, our popular alcoholic drink, can be transformed into sugar. And this sugar has a high potential for multi- uses as natural sweetener. It is mostly used for cooking desserts and as raw material of food industries , like confectionery.
Thailand is already exporting coconut sugar to Australia, Japan, United Kingdom, France, Canada, Saudi Arabia, Germany, Hongkong and Malaysia.
Tuba or toddy is the juice produced from tapping the coconut’s spadix (the flower-bearing structure). For coconut sugar, select the coconut palms which are productive and not too old or too young. For tapping, the young and tender spadices are the best—especially those with swollen based which indicate that the flowers are already developing. A spadix suitable for tapping will be about 600 mm long.
So how do we do it?
1. Prepare the following: ▪ Large cast-iron frying pan (kawali) ▪ Wooden ladle/spatula ▪ ½ gal. of freshly harvested coconut toddy or tuba (harvested within five hours after tapping. The toddy should have no coloring like tungog or tangal and its pH should be equal to or greater than 6.0 to ensure successful production of granulated coconut sugar .
2. Boil the tuba in the iron pan under a strong fire for 15 minutes to make the water evaporate. Stir occasionally while removing the foam that forms on the surface
3. When the liquid turns golden brown, reduce the fire while continuously stirring until the liquid thickens
4. Remove the pan from the fire when it begins to become very sticky but continue stirring until the mixture becomes granular. (Fanning can hasten the cooling process.)
5. Pulverize the granules using the ladle or spatula.
6. Air-dry the sugar before storing.
What’s good about coconut sugar?
When compared to