Te Tuae

A skilled toddy cutter climbs a coconut palm at dawn to access the unopened flower spathe near the crown.

The spathe tip is sliced thinly and a coconut shell container is tied beneath to catch the dripping sap throughout the day.

Collect the shell in the evening, which will contain about half a liter of sweet fresh sap called te karewe.

To make te tuae, allow the collected sap to sit in a covered container at ambient temperature for twelve to twenty-four hours.

The natural wild yeasts present in the sap will ferment the sugars, creating a mildly fizzy, slightly sour beverage.

Strain through a clean cloth and serve in coconut shell cups at room temperature during evening gatherings.