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Tapping coconut sap to make juice

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To harvest coconut sap, slice about ten centimetres of the tip of the inflorescence with a sharp knife. The sap will start to flow within the next hour. To prevent the sap from fermenting, simmer it in a stainless-steel pot for about 30 minutes. This gentle heating or pasteurisation kills the natural yeasts and bacteria that cause fermentation. Simmering preserves the delicate flavour and nutrients of the fresh sap. Never boil the sap, as excessive heat can burn it and change its taste.

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