Homemade Sur / Coconut Toddy

Whenever we visit Goa, we always bring home some stock of coconuts (besides other stuff 🙂 from there. Once we are back home we break open the coconuts and save the coconut water. Hubby dear grates the coconuts and we freeze the grated coconut in small packets for later use. We use the coconut water to make Homemade Sur / Coconut Toddy. This toddy can be used to make sannas (Goan Rice Dumplings/Bread – see here)

Yield – 1.5 litres

Prep. Time – 20 Mins.

Standing Time – 24 to 36 Hours

Ingredients:

• Coconut Water – 1.5 litres (about 20 coconuts)
• Sugar – 10 to 12 tbsp. + 1 tsp.
• Active Dry Yeast – ¾ tsp.
• Warm Water – 50 ml

Step 1:     Strain the coconut water into a clean glass or plastic jug/vessel. Add 10 tbsp. sugar and mix well till the sugar has completely dissolved (Check for sweetness. The water should taste sweet. Add more sugar if required)

Step 2:     Dissolve the 1 tsp. sugar in a small glass bowl. Sprinkle the yeast into the bowl and leave it undisturbed for 15 minutes to activate the yeast.

Step 3:     Add the activated yeast to the sweetened coconut water and stir once. Cover with a loose lid or thin cloth fastened at the neck. Let it ferment for 24 to 36 hours.

Note:

• You can use tender coconut water also. But taste the sweetness and add sugar accordingly.