Coconut juice

Coconut water is the transparent and slightly sweet liquid obtained from the inside of a green coconut, before it fully matures. This water is refreshing and natural, highly valued in various tropical cuisines for its delicate flavor and hydrating properties.

Origin: Coconut water primarily comes from young coconuts, especially common in tropical regions such as the Caribbean, Central America, northern South America, as well as in Asian countries like the Philippines, Thailand, and India. In these areas, the consumption of coconut water is common both in culinary preparations and as a refreshing beverage.

Properties: Coconut water is low in calories and fat, and is a natural source of electrolytes such as potassium, sodium, and magnesium, making it an excellent natural hydrator. It also contains small amounts of B-complex vitamins and vitamin C. In cooking, it is used to add freshness and a subtle sweet touch to smoothies, desserts, soups, and sauces, and is also used as a liquid in marinades or in the preparation of tropical rice dishes and stews.

Synonyms in Spanish from Latin America: Although in most countries it is simply known as jugo de coco (coconut juice), in some places it may also be called agua de coco (coconut water), especially when referring to the natural liquid extracted from the green coconut for drinking. It is important not to confuse it with coconut milk, which is a preparation obtained by grating the flesh of a mature coconut mixed with water.