Coconut toddy is a mild alcoholic drink which has high nutritive properties. The sap of coco palm undergoes natural fermentation and leads to change in physiochemical, microbiological and nutritive values. The toddy was subjected to various filtration techniques, then the filtered sample was separated into four batches and pasteurized by adding sodium metabisulfite 0.05%, 0.10% and 5% vinegar to each batch. The coconut toddy sample without preservative was used as a control were stored at 4℃ and analyzed for 61 days. The pH of toddy was 5.08 ± 0.02. Toddy containing sodium metabisulfite and vinegar maintained the pH 5.08 ± 0.02 on all days of analysis. The pH of toddy containing no preservatives started to decrease from day 25 and finally reached 4.62 ± 0.02. The viable count test showed that the toddy containing sodium metabisulfite and vinegar showed nil growth till day 61. But the sample without preservative started to show growth from day 25. The alcohol content in toddy containing preservatives maintained the percentage of 2.08 ± 0.02 till the last day of analysis (day 61), whereas the sample stored without addition of preservatives showed increase in alcohol content from day 25 and increased to 3.87 ± 0.02 (%). The reducing sugar concentration was found to be 4.72 ± 0.02 percentage in samples treated with preservatives, but drastically decreased to 3.75 ± 0.02 percentage in sample stored without preservative from day 25. Further the anti-microbial property of each toddy samples was analyzed. The nutritional values were analyzed by using Indian standard protocols. The energy content was 14.56 Kcal/100g, carbohydrate was 0.7319g/100g, total fibre was 0.0019g/100g, total fat content was 1.097g/100g, total protein content was 0.44/100g and total sugar content was 5.120g/100g.