How to Make Coconut Syrup


  • grated coconut
  • refined sugar
  • di-sodium phosphate


  • expeller or press
  • stainless steel cooking vessel
  • stainless steel spoon or ladle
  • refractometer
  • blender or colloid mill
  • can sealer

Packaging Material: 2T cans or sterilized glass jars with new PVC caps


  1. Mix grated coconut with water in the proportion of 1 part grated coconut to 1/2 part water.
  2. Extract milk using an expeller or press.
  3. Mix ‘sapal’ with water (1 part ‘sapal’ to 1/2 part water).
  4. Collect coconut milk extracts.
  5. Heat milk at 80-90°C (176-194°F) for 15 minutes and blend in a blender or colloid mill to break coagulated proteins.
  6. Add di-sodium phosphate in a concentration of 0.25% by volume of the milk.
  7. Add sugar at a ratio of 1 part milk to 1 part sugar.
  8. Mix well and cook to a total soluble solids content of 70% (use a refractometer to determine end point). Pour hot in clean containers.
  9. Seal completely.
  10. Cool and label.

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