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A young coconut, ready to drink as sold in Singapore.

A green coconut vendor in Delhi, India, in summer.

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during their nuclear phase of development. As growth continues, the endosperm mature into their cellular phase and deposit into the rind of the coconut meat.^[1] A very young coconut has very little meat, and the meat that it has is very tender, almost a gel. Coconut water has long been a popular drink in the tropics, especially in Southeast Asia, Pacific Islands, Africa, and the Caribbean, where it is available fresh, canned, or bottled.

Coconuts for drinking are carefully packaged and sold in many places. These are typically Asian coconuts whose outer green husk has been removed, and the remainder wrapped in plastic. Throughout the tropics they can be found sold by street vendors, often cut in front of customers to ensure the coconut water's freshness. Coconut water can also be found in ordinary cans, tetra paks, or plastic bottles (sometimes with coconut pulp or coconut jelly included). Bottled coconut water has a shelf life of 24 months.^{[citation needed]}

In recent years, coconut water has been marketed as a natural energy or sports drink due to its high potassium and mineral content. Marketers have also promoted coconut water for having no fat and very low amounts of carbohydrates, calories, and sodium. However, marketing claims attributing tremendous health benefits to coconut water are largely unfounded.^[2]

Unless the coconut has been damaged, it is likely sterile. There have been cases where coconut water has been used as an intravenous hydration fluid in some developing countries where medical saline was unavailable.^[3]

Composition

Coconut water has a high potassium content and contains antioxidants linked to a variety of health benefits.^[4] Cytokinins in coconut water may be among its most beneficial components.^[5]

Harvesting

Fresh coconuts for drinking are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat. In young coconuts the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or animals.

Derivative products

Coconut water can be fermented to produce coconut vinegar. It is also used to make nata de coco, a jelly-like food.

See also

• Arrack
• Coconut cream
• Coconut milk
• Coconut sugar
• Palm wine

References

Further reading

• Petroianu, Georg A., Melita Kosanovic, Ibrahim Saad Shehatta, Bahaa Mahgoub, Ayman Saleh, Wolfgang H. Maleck (2004). Green coconut water for intravenous use: Trace and minor element content. Journal of Trace Elements in Experimental Medicine 17 (4): 273-82. PMID 14824551.C
• Ranti IS, Kwee Tien Boh, Thio In Liang, Tan Eng Hoey (1965). Coconut water for intravenous fluid therapy. Paediatr Indones. 5 (3): Suppl: 782-92. PMID 5873766.

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