Fermented Coconut Sap

Carefully pour the fresh coconut sap into a clean, non-reactive container with a wide mouth, such as a glass jar or ceramic crock.

Add the roughly chopped piloncillo and the Mexican cinnamon stick to the fresh coconut sap. Stir gently to help dissolve the piloncillo.

Cover the container loosely with a clean cloth or cheesecloth, secured with a rubber band, to allow air circulation while keeping out contaminants.