Sucrose, a simple sugar contributing to quick increase of blood sugar, is not favoured by diabetic patients. Stevia, a sugar substitute, can be used to produce products with lower sugar and it may reduce the amount of available car- bohydrate for digestion. ‘Serikaya’, a popular sweet and delicious spread from coconut, traditionally contains high sugar. This study aimed to develop ‘serikaya’ with lower sugar through substitution of sucrose with stevia as a natural non-caloric sweetener. Five combinations of sugar and stevia were studied and analysed for physical characteristics, sensory acceptability and calculated for nutrient composition.