Coconut Sugar: Nutritive Potential and Prospects

Coconut sugar is derived from the concentration of inflorescence sap (also known as neera or Kalparasa®) collected by tapping the unopened coconut spadix. The original sap contains around 15% sucrose, which is concentrated by heating it to 90–95 °C until it forms crystalline or amorphous sugar. The resulting coconut sugar is brown in color and typically contains 2–3% moisture. In contrast to commercially available sugars that are high in calories, palm-based sugars like coconut sugar are rich in amino acids, vitamins, minerals, polyphenols, and antioxidants. Each of these constituents plays a role in determining the physico-chemical, microbiological, and antioxidant characteristics of coconut sugar. Additionally, coconut sugar has a relatively low glycemic index (GI), making it a suitable and healthy sweetener option for individuals of all ages. The micro- and macro-components isolated from coconut sugar encompass a range of chemical compounds that contribute to its unique characteristics and health benefits. This chapter discusses the method of preparation of coconut sugar, its biochemical features and health benefits; multiple food products produced from it and propose a way forward.