Coco Palm Sugar Sweetness Scale

The sucrose concentration in fresh coconut sap is about 12% (ave.) by weight, although
this varies from tree to tree, tree variety, and may range from 10% to over 14%.

Namnam Coco Palm Sugar is made by boiling the sap until it becomes
increasingly more concentrated and sweeter right up to the point where
the liquid has completely evaporated. When completely dry, maple sugar crystals are that is approximately 85% sucrose, 3% fructose  and 2% glucose (fructose and glucose are know together as invert sugars) with a light to dark brown color and the characteristic coconut palm sugar
flavor.

In order of sweetness, sucrose is less sweet than fructose and
sweeter than glucose. The production of coco palm
sugar is almost exclusively created by boiling process, it is among the world’s least refined sweeteners - and great tasting, too.