Well, this is not about wine so it's off-topic but, some islanders in the south Pacific brew coconut toddy. Apparently they pour coconut water (from a green, immature coconut) into a hollow bamboo section, and let it ferment in the sun for awhile. After a day you get a strong tasting juice, longer than that and apparently you get an extremely strong alcoholic toddy.
I can buy green drinking nuts (although, at around $4 each, if I needed more than a few of them it would become a rather expensive project), and I'm a bit of a coconut fan and would love to try something like this. Hell, I live in Japan so I can even easily get the bamboo. (Mind you, home brewing is illegal here )
Any thoughts on what the process would be? No tropical sunshine beating down here.