Rambutan (Nephelium lappaceum L.) peels had been proven to possess inhibitory effects toward the alcoholic fermentation of apple cider, cassava tapai, and sugar palm sap. The aim of this research was to utilize rambutan peel and its ethyl acetic extract to delay the fermentation occurring in coconut (Cocos nucifera L.) sap for alcohol production. In the research stage I semi-dried peels with moisture content ~40% were applied to coconut sap at concentrations of 35, 40, and 45%. Whereas ethyl-acetic extracts of rambutan peel prepared by maceration method were also applied to coconut sap at concentrations of 0.5, 1, 1.5, and 2%. Samples were analyzed for pH, total titratable acidity, total dissolved solids, total sugar, total reducing sugar, alcohol content, total yeast count, and total plate count. Based on the results, six different treatments were chosen to be distilled into alcohol, which were semi-dried 35% day 5, semi-dried 35% day 7, semi-dried 40% day 7, ethyl-acetic extract 0.5% day 5, ethyl-acetic extract 0.5% day 7, and ethyl-acetic extract 0.5% day 7. The samples from the selected treatments had alcohol content levels ranging from 3.04±0.05 to 4.23±0.18%, which is slightly lower as compared to the control sap, which had 4.59±0.05% alcohol in day 4. Samples from the selected treatments were then distilled into alcohol and analyzed for distillation yield, alcohol content, alcohol yield, and total dissolved solids. The result showed that samples that were added with ethyl-acetic extract of rambutan peel produced better alcohol than samples that were added with semi dried rambutan peel in terms of distillation yield, alcohol yield, and total dissolved solid, but still slightly inferior as compared to alcohol distilled from control sap in day 4 in terms of the same parameters. This delay would benefit coconut sap farmers who intend to produce distilled liquor, spirit, or bioethanol from coconut sap since there is an extended time of alcohol formation prior to distillation process.