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3 Healthful Reasons for Organic, Raw, Non GMO Young Thai 'Pretty in PINK' Coconut Water

Posted on August 01, 2013


  1. According to the FAO research from the United Nations, the turning pink of the coconut water is due to phenolic-antioxidant compounds that naturally occur in plants: these phenolic-antioxidant compounds are reacting with the enzymes of the coconut water.

    Different varieties of coconuts contain different levels of phenolic-antioxidant compounds.  The Fragrant variety of the Thai coconuts that we are using for our coconut water is particularly rich as far as these organic antioxidants compounds are concerned.

    Phenolic-antioxidant compounds have been widely studied in the wine and beer industry.  These organic compounds will cause white wine, champagne or beer to occasionally turn pink or brown unless chemically treated and or preserved.

    It is very important to understand that the pinking that we are observing with the coconut water is not creating any harmful substances.  There is no connection between the pinking process of the coconuts with hygiene standards, levels of bacteria, nor any other contamination.  The concentration of the phenolic-antioxidant compounds seems to vary from plant to plant and therefore from coconut to coconut.

  2. The original environment in the fresh coconut is sterile due to lack of presence of oxygen.  If OUR coconut water is pink, it is because our coconut water is not treated and the natural organic plant phenolic compounds have the occasional tendency to turn the coconut water pink when briefly exposed to oxygen.  If we have treated our coconut water with the pasteurization process, or with the use of man-made preservatives/chemicals, our water would not turn pink.

  3. The young Thai coconuts (with soft or jelly like meat) that are harvested during the low season have lower sugar levels than those harvested in the high season.  Young Thai coconuts that haven’t had the chance to develop much coconut meat have lower sugar levels and seem to also have higher organic phenolic plant compounds.  These characteristics would make the coconut water pink over time if not treated and seem less sweet as well as less coconutty in flavor, (but it is not always the case because we had personal experiences that pink coconut water flavor is sometimes just the same as the "regular" clear ones.)  The more “mature” young Thai coconuts that are harvested during the high season do not have the same condition as the young ones that are harvested during the low season because they have developed more mature coconut meat.  The sugar levels are higher and the phenolic plant compounds seem to be lower; and the sweetness of the coconut water is naturally sweeter and the flavor more “mature” and more “coconutty.” (Although, most coconut water will eventually turn pink in time if it is not treated somehow, which ours is not.)

Our certified organic, raw, and frozen coconut water is 100% pure and simple.  There is ABSOLUTELY NOTHING added to the product.  The coconut water flavor and sweetness will vary ever so slightly from coconut to coconut as Mother Nature intended.  The best way to consume is to defrost completely in the fridge, shake well, and Enjoy immediately.

Uses for our 'Pretty in Pink' coconut water:

*to drink as is: deliciously and nutritiously less sweet.

*to make healthful coconut kefir with optimum benefits from the probiotics and the naturally occurring electrolytes from the coconut water.

*if you wish to cover the pretty pink color of the coconut water, use it in your green/fruit smoothies or in your raw food recipes, or whatever you would like; but, we love the pinkish color and its fantastic phenolic-antioxidant value, so we drink plentiful of them just as they are, deliciously nutritious!



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