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Palm sugar is one of the diversity products of coconut sap. The advantages of palm sugar than brown coconut sugar are easy to be transported, more soluble, has special aroma, and more hygienic. In this research, vapor and steam heater crystallizer was used in palm sugar crystallization process from brown coconut sugar and coconut sap. This study aimed to examine the change in brix during crystallization process. Experiments which were performed during this study used variations of the crystallizer and the raw material as much as 15 kg of brown coconut sugar and 15 liter of coconut sap. This palm sugar crystallization process was divided into two processes called evaporation and crystal growth. Evaporation process was done until the solution of coconut sap turned into saturated point with continuous stirring. Then, the heating process was stopped and the saturated solution was ready to be turned into the next stage called crystal growth. In this research, making process of saturated solution from brown coconut sugar was dissolved coconut sugar using aquades with ratio 10 kg of brown coconut sugar : 1.5 liter of water. Avrami model was used to determine coefficients of brix changes. With empirical equations derived from the modified Avrami models, the value of brix prediction can be determined. The rate constant on the crystallization process changes brix palm sugar with vapor heater crystallizer and steam heater crystallizer from coconut sugar were 3.79 x 10-3 per minute and 1.32 x 10-3 per minute. While, from coconut sap were 2.18x10-2 per minute and 1.63 x10-1 per minute. The Avrami exponent on crystallization process changes brix palm sugar with vapor heater crystallizer and steam heater crystallizer from coconut sugar were 1.9 and 2.1. Meanwhile, from coconut sap were 0.99 and 0,96. Statistical analysis showed that there was no significant effect of variations in the crystallizer, but it had significant effect on raw material.