Coconut inflorescence sap is a kind of palm juice which is oyster-white, translucent, and sweet, obtained from coconut spathe without blooming. Fresh coconut inflorescence sap is nutritious, pH 6.0~6.4, contains 14.8~16.4% sugar, 16 kinds of amino acids, and all kinds of vitamins. The sap is rich in vitamin C and vitamin B, especially in niacin. Coconut inflorescence sap can be used as an alternative resource of sugar, syrup, beverages and vinegar. Some coconut inflorescence sap products have been produced such as fresh coconut inflorescence sap beverage, sap syrup, sap sugar, vinegar, and so on. The project group systematically studied the collection and processing of coconut inflorescence sap, and established a set of standard collection methods suitable for China's national conditions to collect coconut flower juice. The group developed the coconut flower juice preservation and processing technology with three authorized national invention patents and four relative trial products.