I very recently read a paper published in the Journal of Brewing and Distilling (2011) about attempts to make wine from coconut meat. Palm wine is traditionally made from tapping the sap of palm trees but that process apparently damages and then kills the tree. So this paper describes a very small experiment wherein the author, Okiemute Idise, sets out to see whether he can make a similar tasting and similar looking wine to palm wine using the fruit itself. My question: has anyone on this forum tried to make a wine from coconuts? I would have thought that given the amount of oil in the fruit that this would be a challenge but Idise makes no mention of any problem with the oils..