Coco Natura™ Coconut Spread

Coco-Natura-Jam-web72Coco Natura Coconut Spread is made from clean, simple ingredients that you and your family can enjoy with confidence. This sweet treat is made from 3 simple ingredients:

  • Coconut meat: an excellent source of dietary fibre
  • Coconut milk: contains lauric acid (an essential fatty acid)
  • Coco Natura Coconut Sugar: a nutrient-rich additive-free low Glycemic Index sugar

All three ingredients combine to make this deliciously nutritious Coconut Spread! Nothing else is added – NO preservatives, artificial flavours or colouring. Use it to ice the tops of cakes, spread on toast, crackers, bananas… or enjoy on a spoon!


Coco Natura Coconut Spread is…

  • Vegan
  • Gluten and Nut Free (safe for schools!)
  • Additive-free
  • Nutrient Rich
  • Low GI
  • Mom and Kid Approved!


Concerned about Sugar? Learn about Glycemic Index

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

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.



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%