A utility model which relates to the production of coconut toffee (bokayo) added with potassium sorbate as preservative and comprises of the steps: mixing of 340 g of brown sugar, 204 g water and 6 g corn syrup cooking of the mixture until the sugar turned thick adding of 900 g of grated young coconut and 5 ppm potassium sorbate stirring until the sugar turned caramelized resting of the cooked mixture in a dry and clean aluminium tray molding into small circles (10 g) and packing inside polyethylene bags.
