Coconut culture stands out in many countries not only for its economic aspects, but also for its social and environmental aspects. The products that can be exploited with this fruit make it recognized as an important vegetal resource for humanity. Coconut is one of the most widely spread fruit on Earth, occurring on virtually every continent. Due to this dispersion and adaptability, its cultivation and its use take place expressively throughout the world, with the most varied products, both in natural and industrialized form. Thus, this work aimed to produce and characterize physicochemically and sensorially two jellies of coconut water, one being elaborated using as main component only the coconut water, and the other, besides coconut water, was incorporated parts of the solid cellular endosperm (pulp). The physicochemical analyzes of coconut water jelly samples were pH, total titratable acidity (ATT) and Brix, and were performed in triplicate. The sensorial evaluation of the jellies was carried out by applying an acceptance test and the attributes analyzed were color, aroma, taste and overall appearance, using a structured hedonic scale of seven points. Soluble solids content (Brix) ranged from 41.7 ° to 47.6 ° in both jellies produced, below ideal values (67.5 ° Brix), which resulted in a "soft" jelly. However, the pH resulted in an average of 5.23 to 5.49, values that corroborate with those of brix, as to the unsatisfactory final consistency of the jelly. For the ATT parameter, the results obtained ranged from 0.036g / 100g of citric acid to 0.051g / 100g. Samples of coconut water jelly showed good acceptance in sensory analysis. This fact favors the elaboration and incorporation of this product in the consumer market, especially in the field of industrialized products of sweets and jellies