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Additions of red palm oil in coconut sugar processing is expected to increase their antioxidant and provitamin A content. Objective of this research was to determine the effect of maltodextrin additions and the final cooking temperature on beta carotene and tocopherols retentions of granulated coconut sugar. Factors tested were end cooking temperature (1190C (T1), 1200C (T2), and 1210C (T3)) and maltodextrin levels (0% (M0), 0.2% (M2) and 0.4% (M3)). End cooking temperature of 1190C had the highest retention of tocopherol and beta carotene (25.27% and 39.44%, respectively) compare to temperature of 1200C (19.62% and 33.52%, respectively) and 1210C (14.53% and 29.33%, respectively) (p<0.05).  The higher of maltodextrin additions, retention of tocopherol was decreased. In the other hand, beta carotene content increase in line with increasing of maltodextrin addition (p>0.05).  The higher the final cooking temperature (end point), in a range of 1190C-1210C, the lower the tocopherol and β-carotene contents and retention. Tocopherol content and retention decreased with the increasing amount of maltodextrin, in contrast to the increased β-carotene content and retention. Granulated coconut sugar enriched with red palm oil, a rich source of antioxidant, will increase its functional and competitive value.