Today, I’m thrilled to share with you a recipe that’s like a Christmas cake in liquid form – our very own King Coconut Wine.

This versatile recipe can be adapted to make carrot, beetroot, raisin, cherry wine, and more.

At ETG, we love a good challenge, and we’d be delighted to hear your experiences if you give it a try!

King Coconut Wine Recipe

Ingredients

For the Wine:

• 2 King Coconuts (yielding about 750ml)
• 250g Sugar
• 2-inch Cinnamon Stick
• 3-4 Cloves
• 3-4 Cardamom Pods
• 37.5ml Lime Juice (roughly 1 and a bit)
• ½ teaspoon Yeast

For the Caramel:

• 1 tablespoon Sugar
• 2 dessert spoons of Water

Equipment

• 2 Glass Jars or Earthenware Pots
• Cloth for Covering
• Filter Paper and Funnel

Instructions

1. Preparing the Mixture: Combine the king coconut water, sugar, cinnamon, cloves, cardamom, lime juice, and yeast in one of your jars. Cover it with a cloth (this is crucial to prevent any yeasty carbon dioxide incidents!) and let it sit undisturbed in a dark cupboard for 8-10 days.
2. Making the Caramel: In a pan, burn 1 tablespoon of sugar with water. Stir occasionally until it turns dark. Remove from heat and add this caramel to the king coconut mixture.
3. Straining Process: Use filter paper in a funnel to strain the mixture slowly into a new glass jar. Cover and let it rest for a day. Then, strain again into a sterilised jar to remove any final sediment.
4. Fermentation: Cover the jar loosely (to avoid any pressure build-up) and store it for a minimum of 6 months. A year is recommended for the best results, but some enthusiasts rest it for as little as 3 weeks.
5. Serving: When your King Coconut wine is ready, it should have a golden-orange colour and a delightful Christmassy smell. Toast with your loved ones and enjoy it with cheese and grapes.

A Sri Lankan Christmas Staple

King coconut wine is a festive staple in Sri Lanka. Known locally as thambili, king coconut has been a classic thirst-quencher, celebrated locally for its purported health benefits and even as a hangover cure.

This wine recipe is a testament to Sri Lankan ingenuity, transforming a nutritious drink into a refined wine.

Recipe Origins

The exact origins of this recipe are shrouded in mystery, likely influenced by Dutch colonial times. Each family has its unique twist, making it a treasured heirloom.

This specific recipe is inspired by South Asia’s renowned cuisine expert and first TV home-cook in Sri Lanka, Mallika Joseph. You can even find her video tutorial on YouTube.