Coco Syrup is the first stage of processing coconut sap or coconut wine or newly harvested Tuba into coconut sugar or coco sugar. Instead of granules it's in syrup form. It is taken as an alternative to refined sugar as it retains most of the coconut sap's nutritional value. Coco syrup is has low glycemic index and low fructose (10%). Compared to brown sugar, coco nectar has four times as much magnesium, ten times as much zinc and twice as much iron. Because it is more sucrose-based, it is processed in the intestine and not in the liver. Using coco syrup could bring much healthier liver function and blood sugar levels.