Coconut water serves as a suspension for the endosperm of the coconut during its nuclear phase of development. Later, the endosperm matures and deposits onto the coconut rind during the cellular phase.
The water is consumed throughout the humid tropics, and has been introduced into the retail market as a processed sports drink. Mature fruits have significantly less liquid than young, immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar.
Per 100-gram serving, coconut water contains 19 calories and no significant content of essential nutrients.
Coconut water can be drunk fresh or used in cooking as in binakol.