Toddy

Collect the Toddy

The traditional method of collecting toddy involves tapping the flower stalks of the coconut palm to collect the sap. This process requires skill and is typically done by experienced individuals.

Ferment the Toddy

Freshly collected coconut palm sap begins to ferment naturally due to the presence of wild yeast.

Allow the sap to ferment at room temperature for 24 to 48 hours. The sap will become slightly alcoholic and develop a tangy flavor as it ferments.

If you prefer a stronger alcoholic content, let the toddy ferment for a longer period, up to several days. However, be aware that the flavor will become more intense and sour.

Serve

Once the toddy has reached the desired level of fermentation, it is ready to be consumed.