Coconut nectar (Cocos nucifera L.)
Natural sweetener obtained from the sap of coconut inflorescences (“coconut blossom sap”), collected by controlled tapping and concentrated (vacuum or gentle pan heating) to high °Brix. Sold as an amber syrup (sometimes called coconut syrup/molasses) and, less commonly, spray-dried powder. Sensory profile: caramel/toffee, with malty and nutty undertones.
Caloric value (per 100 g)
Concentrated syrup: ~300–330 kcal/100 g (driven by °Brix, typically 70–78).
Spray-dried powder (with carrier): ~360–390 kcal/100 g (depends on solids/carrier).
In formulations, energy contribution is dominated by sugars.
Key constituents
Sugars: predominantly sucrose with glucose and fructose; traces of oligosaccharides.
Minerals: relatively high potassium; minor sodium, magnesium, zinc (modest ash).
Organic acids: mild natural acidity (pH ~4.5–5.5).
Maillard-derived volatiles: from concentration/heating.
Absent/trace: caffeine not present; fats negligible.
Lipid profile (per 100 g; share of total lipids)
Total fat: generally <0.5 g/100 g (trace).
SFA (saturated fatty acids): not meaningful in absolute terms.
MUFA (monounsaturated): trace.
PUFA (polyunsaturated): trace; n-6/n-3 not significant.
Trans/CLA/cholesterol: absent (plant origin).
Production process
Sap collection by tapping the inflorescence → pre-filtration → concentration (vacuum/film evaporators or traditional gentle cooking) to target °Brix → clarification/fine filtration → standardization (°Brix, pH, color) → packaging in barrier containers.
For powders: spray-drying with carrier (e.g., maltodextrin) → sieving → packaging.
Sensory and technological properties
Aroma/color: caramel, toffee, malt; amber to dark amber.
Functionality: sweetener with humectancy; adds viscosity and gloss to glazes/sauces; mild anti-crystallization due to monosaccharides.
Compatibility: slightly acidic pH; potential additional browning during cooking (Maillard/caramelization).
Food applications
Cold/hot beverages; flavor toppings/syrups; granola/cereals and bars; bakery/pastry (partial sugar/honey replacement); sweet sauces; dairy and plant-based desserts; ice creams/sorbets; chocolate/ganache (toffee notes).
Indicative dosages: 3–20% of formula as sweetener (per °Brix and sensory target); 0.2–1.0% (as is) in beverages for flavor. Pilot trials recommended to balance sweetness, color, and viscosity.
Nutrition and health
Provides simple sugars and modest minerals. GI (glycemic index) varies with composition, process, and dose; avoid unauthorized health claims. Fats are negligible; no cholesterol.
Quality and specifications (typical topics)
°Brix/density, pH, Lab* color, viscosity (defined T/shear).
Ash/minerals; HMF (heat-severity marker); compliant TVC (total viable count) and Y&M (yeasts & molds).
Adulteration control: pesticides/metals within limits; absence of exogenous sugars.
Sensory: clean profile, free from burnt or fermentative notes.
Storage and shelf life
Store cool and dark in low-permeability containers, tightly closed. Manage aw/pH to limit fermentation and crystallization; avoid thermal shocks. Apply FIFO rotation. Powders require controlled RH to prevent caking.
Allergens and safety
Coconut is not among the 14 major EU allergens (check local rules; in some countries it’s treated as a “tree nut” for labeling). For liquid forms, ensure hygiene and adequate pasteurization/hot-fill.
INCI functions in cosmetics
Typical entries: Cocos Nucifera (Coconut) Flower Nectar / Cocos Nucifera (Coconut) Sap.
Roles: humectant, skin conditioning, mild masking; suitable for gels, toners, leave-ons (ensure microbiological preservation).
Troubleshooting
Fermentation/gassing → residual microload or warm storage → pasteurize/hot-fill, reduce DO, improve barrier.
Crystallization → high °Brix + thermal shocks → adjust thermal profile, tune sucrose/monosaccharide ratio, controlled seeding.
Over-dark/bitterness → overheating → reduce time/temperature, monitor HMF.
Off-spec viscosity → shifts in °Brix or T → correct solids and standardize measurement temperature.
Sustainability and supply chain
Inflorescence tapping does not fell the palm (continuous yield). Side streams can be fermented into coconut vinegar and others. Lower footprint via efficient evaporation, heat recovery, effluent management to BOD/COD targets, recyclable packaging, and logistics with controlled RH/T.
Conclusion
Coconut nectar delivers sweetness, toffee/malt notes, and humectancy, offering an aromatic alternative to honey/conventional syrups. Performance depends on °Brix, pH, thermal management (HMF/color), and microbiological control, with a negligible lipid profile.
Mini-glossary
°Brix — total soluble solids.
SFA — saturated fatty acids.
MUFA — monounsaturated fatty acids.
PUFA — polyunsaturated fatty acids.
n-6 / n-3 — omega-6 / omega-3 PUFA families.
CLA — conjugated linoleic acid.
HMF — 5-hydroxymethylfurfural (heat-severity marker).
DO — dissolved oxygen.
aw — water activity.
RH — relative humidity.
GI — glycemic index.
TVC — total viable count (aerobic plate count).
Y&M — yeasts and molds.
FIFO — first in, first out (stock rotation).
INCI — International Nomenclature of Cosmetic Ingredients.
BOD/COD — biochemical/chemical oxygen demand (effluent load indicators).
Studies
There are two groups of coconut trees: tall and dwarf. The tall variety gives fruits between 6 and 10 years, while the dwarf variety between 4 and 5 years. The coconut is quite caloric, 354 calories in 10 grams of pulp.
Content (1):
- Ascorbic acid
- Caffeic acid
- Vitamin B3, nicotinic acid or niacin
- Vitamin B5, pantothenic acid
- Vitamin B7, biotin
- Vitamin B2, riboflavin
- Vitamin B9, folic acid
- traces of vitamin B1 thiamine
- traces of vitamin B6 pyridoxine
- selenium
- sugars
- L-Arginine
- Lauric acid
- Myristic acid
- Palmitic acid
The kernel contains about 70% oil that is used in cosmetics and nutrition.
What it is used for and where
Medical
The ethanol extract at 1.5% of the coconut husk has shown an antibacterial action against dental biofilm and can be used as an irrigation solution to overcome bacterial resistance with synthetic agents (2).
Some components of green dwarf coconut water, mainly caffeic acid and ascorbic acid, have demonstrated antioxidant and hepatoprotective activity and reduce DNA damage, thus reducing oxidative stress induced by ethanol metabolism in steatosis and alcoholic steatohepatitis (3).
Coconut water has been used as an intravenous solution in surgery (4).
This study believes that the fiber extract from the lemon peel acts, in certain amounts, on the central nervous system. The resulting anxiolytic and antidepressant effect is related by interaction with the serotonergic system (5).
Cosmetics
Coconut is used as a topical skin care treatment and for repairing the natural function of the skin barrier (6) due to the emollient and anti-infective properties of phenolic acids, vitamins and flavonoids.
Emollients have the characteristic of enhancing the skin barrier through a source of exogenous lipids that adhere to the skin, improving barrier properties by filling gaps in intercorneocyte clusters to improve hydration while protecting against inflammation. Emollients are described as degreasing or refreshing additives that improve the lipid content of the upper layers of the skin by preventing degreasing and drying of the skin. The problem with emollients is that many have a strong lipophilic character and are identified as occlusive ingredients; they are oily and fatty materials that remain on the skin surface and reduce transepidermal water loss. In cosmetics, emollients and moisturisers are often considered synonymous with humectants and occlusives.
Safety
Coconut and its derived products were initially classified as unhealthy due to the significant presence of fatty acids believed to be saturated, but scientific research has recently shown that there are in fact medium-chain fatty acids (7). In particular, lauric acid, as a primary fatty acid behaves as a medium and long chain fatty acid (8).
The most relevant studies have been selected to explore this in more depth:
Coconut studies
References_____________________________________________________________________
(1) Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention. DebMandal M, Mandal S. Asian Pac J Trop Med. 2011 Mar;4(3):241-7. doi: 10.1016/S1995-7645(11)60078-3.
(2) Comparative evaluation of the antimicrobial susceptibility and cytotoxicity of husk extract of Cocos nucifera and chlorhexidine as irrigating solutions against Enterococcus Faecalis, Prevotella Intermedia and Porphyromonas Gingivalis - An in-vitro study. Kohli D, Hugar SM, Bhat KG, Shah PP, Mundada MV, Badakar CM. J Indian Soc Pedod Prev Dent. 2018 Apr-Jun;36(2):142-150. doi: 10.4103/JISPPD.JISPPD_1176_17
(3) Reduction of the DNA damages, Hepatoprotective Effect and Antioxidant Potential of the Coconut Water, ascorbic and Caffeic Acids in Oxidative Stress Mediated by Ethanol. Bispo VS, Dantas LS, Chaves AB Filho, Pinto IFD, Silva RPD, Otsuka FAM, Santos RB, Santos AC, Trindade DJ, Matos HR. An Acad Bras Cienc. 2017 Apr-Jun;89(2):1095-1109. doi: 10.1590/0001-3765201720160581.
(4) Intravenous coconut water therapy in surgical practice. Olurin EO, Durowoju JE. West Afr Med J Niger Med Dent Pract. 1972 Oct;21(5):124-31.
(5) Involvement of monoaminergic systems in anxiolytic and antidepressive activities of the standardized extract of Cocos nucifera L. Lima EBC, de Sousa CNS, Meneses LN, E Silva Pereira YF, Matos NCB, de Freitas RB, Lima NBC, Patrocínio MCA, Leal LKAM, Viana GSB, Vasconcelos SMM. J Nat Med. 2017 Jan;71(1):227-237. doi: 10.1007/s11418-016-1053-6.
(6) Vaughn AR, Clark AK, Sivamani RK, Shi VY. Natural Oils for Skin-Barrier Repair: Ancient Compounds Now Backed by Modern Science. Am J Clin Dermatol. 2018 Feb;19(1):103-117. doi: 10.1007/s40257-017-0301-1.
(7) Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardana BC, Liyanage R. Chemical composition and health benefits of coconut oil: an overview. J Sci Food Agric. 2021 Apr;101(6):2182-2193. doi: 10.1002/jsfa.10870.
(8) Wallace TC. Health Effects of Coconut Oil-A Narrative Review of Current Evidence. J Am Coll Nutr. 2019 Feb;38(2):97-107. doi: 10.1080/07315724.2018.1497562. Epub 2018 Nov 5. PMID: 30395784.
Abstract. Coconut oil is a mainstream edible oil that is extracted from the kernel of mature coconuts harvested from the coconut palm. The two main types of coconut oil-copra oil and virgin coconut oil-have similar fatty acid profiles; however the latter contains higher amounts of some nutrients (e.g., vitamin E) and dietary bioactive compounds (e.g., polyphenols). There is increasing popularity for coconut oil products due to perceived health effects of certain medium-chain fatty acids; however, lauric acid (C12:0), the primary fatty acid found in coconut oil, has been suggested to behave as both a medium- and long-chain fatty acid from a metabolic standpoint. Furthermore, research on pure medium-chain fatty acids cannot be directly applied to coconut oil products since it encompasses a large profile of various fatty acids. This narrative review seeks to summarize the current peer-reviewed literature and mechanisms surrounding the health effects of coconut oil products. Limited but consistent evidence supports the topical use for prevention and treatment of atopic dermatitis, as well as in "oil pulling" for prevention of dental caries. Coconut oil products may also be useful in preventing hair damage due to protein loss during grooming processes and ultraviolet (UV) exposure; however, more studies are needed to confirm this effect. Limited evidence does not support use for prevention or treatment of Alzheimer's disease, bone loss, or glycemic control. Evidence on weight loss and cardiovascular disease warrants larger clinical intervention studies. Refined, bleached, and deodorized copra oil seems to have less of an impact on total and low-density lipoprotein (LDL) cholesterol as compared to butter fat, but not cis unsaturated vegetable oils. In many instances, human clinical and observational studies are needed to confirm many claims on coconut oil products, which are largely based on animal and/or in vitro studies or studies of purified medium-chain fatty acids.
Coconut nectar 
Potassium
