This descriptive research focused on the process of producing a Kaong Con Calamansi, a skin-based product that mixes the sourness and sweetness of kaong (sugar palm fruit) with the taste of calamansi (Citrus microcarpa), that utilizes locally available resources. and to determine its sensory qualities, physical appearance, acceptability and marketability among consumers. The descriptive research methodology was utilized to gather requisite data from the information source. The questionnaire was the main tool used to get important information about the subject. After gathering the data, it was analyzed using appropriate statistical procedures, the mean and standard deviation.  The results showed that the Kaong (sugar palm fruit) con Calamansi (Citrus microcarpa), Dessert was acceptable and marketable, which means that the product fits the standards of the respondents and has a good chance of being sold. Moreover, the product can serve as a livelihood opportunity that promotes local market competitiveness and zero-waste utilization of resources and supports sustainable community development. Ultimately, it is recommended to transfer the developed product innovation to nearby community and other interested to adopt as dessert, as this not only benefits local stakeholders but also strengthens institutional research initiatives while promoting opportunities in both domestic and international markets.