Introduction: coconut water is a product that contains important sensorial and functional physiological properties. The objective of this project is the production, sensory analysis and physicochemical characteristics of a coconut water sparkling. Methods: for the sparkling wine production, it was used coconut water, fructose and Saccharomyces cerevisiae. For the sensory analysis, two commercial samples of sparkling wine were used: one of grape (A1) and another one of apple (A2), as well as the coconut water sample produced (A3). In the sensory analysis assessed the attributes of global acceptance, appearance, flavor, aroma and texture, using a hedonic scale structured in 9 points. The purchase intention was also evaluated through a structured scale of 5 points. Data were statistically analyzed by ANOVA and Tukey test. Physicochemical analysis was carried out in a laboratory accredited by MAP. Results: 96 volunteers participates. Overall acceptance: 7.19 ± 1.64a, 7.50 ± 1.64a, 4.03 ± 2.2b, for A1, A2 and A3 respectively. Appearance: 7.22 ± 1.56b, 7.98 ± 1.17a and 5.23 ± 2.28c for A1, A2 and A3, respectively. Aroma: 7.33 ± 1.54a, 7.91 ± 1.4a, 4.71 ± 2.5b, for A1, A2 and A3, respectively. Flavor: 7.29 ± 1.63a, 7.61 ± 1.5a, 3.65 ± 2.3b for A1, A2 and A3, respectively. Texture: 7.22 ± 1.64a, 7.51 ± 1.48a, 5 ± 2.39b for A1, A2 and A3 respectively. The intention-to-purchase notes were 3.93 ± 0.99a, 4.06 ± 1.05a, 2.15 ± 1.19b for A1, A2 and A3, respectively. The analysis shows that for all attributes rated A3 had the lowest score. Physicochemical analysis showed a total acidity of 36 meq/L, alcohol content of 8.8% and <1mg of reducing sugars in glucose, thus characterizing a dry type wine. Conclusion: A3 sample requires formulation adjustments to be launched in the Market, but it is a product of great Market potential.