Coconut is one of many kind of fruit that grow in Indonesia. Coconut is well known as a nutritional and beneficial fruit, especially for health. Many consumers like coconut because it’s delicious, cheap, and consist many vitamin and mineral. Application coconut on food product such as jam is suitable because freshly-opened coconut with presence of oxygen became very perishable and usually contaminated by spoilage microorganism. Coconut jam is made by gelling agent LMP. Gelling properties in LMP is depend on concentration LMP and sugar, so the effect concentration of LMP and the concentration of sugar were investigated. The concentration of LMP (0%, 0,5%, 1%, and 1,5%) and the concentration of sugar (0%, 10%, 20%, and 30%). Result of this research are showing that increasing concentration of LMP and sugar, increased viscosity and consistensy and decreased syneresis, whiteness, and aw. Best formulation was obtained at 1 % concentration of LMP and 20 % concentration of sugar.