The present utility model relates to a natural sweetener that functions similarly to a tea syrup, specifically a coconut sap syrup infused with ginger, and the process for its production. The process involves controlled heating and evaporation to concentrate the coconut sap, followed by the incorporation of ginger extract and lemon zest. Pasteurization is applied to ensure product safety and shelf stability without the need for artificial preservatives, fermentation, or enzymatic modification. This process provides an efficient and practical solution for producing a natural, high-quality syrup suitable for various food and beverage applications, while also supporting local agriculture and sustainable food production.