The species Cocos nucifera L. belongs to the Arecaceae family, whose fruit is characterized as a
fibrous drupe, is formed by the epicarp, mesocarp, endocarp, solid albumen and liquid albumen. After the water is removed, the coconut is discarded and along with it solid albumen (green coconut pulp) either, which despite having good nutritional qualities, is still less used. The study aimed to evaluate the feasibility of using the green coconut’s solid albumen in the production of alcoholic fermented beverages and to characterize them for the microbiological and physicochemical parameters. Fermented alcoholic beverages were developed in two stages of maturation (T1- Pulp in Stage I and T2- Pulp in Stage II). These were evaluated for microbiological parameters (thermotolerant coliforms, Escherichia coli, Enterobacteriaceae, coagulase positive Staphylococcus and Salmonella spp.) and physicochemical (color (L*, a*, b*) soluble solids, pH, titratable acidity, fixed and volatile, dry extract, alcohol content, and sugars). The results of the microbiological analysis revealed that the two alcoholic fermented beverages did not present counts for the investigated microorganisms and the absence of Salmonella in 25g. For the physicochemical parameters, there was a significant difference (p<0.05) for lightness L* coordinate, whose formulation T2 showed higher value, and b*, whose beverage T1 showed a more yellowish tone. All other parameters evaluated were within what the Brazilian legislation recommends for fermented fruit. The beverages developed are presented as low alcoholic content, with desirable acidity, full-bodied in relation to dry extract, and framed as sweet/smooth beverages by their sugar content. According to this study, it is concluded that the green coconut pulp in maturation stages I and II are feasible for use in the production of alcoholic fermented beverages, resulting in safe beverages from the microbiological point of view and legislation for fruit fermented alcoholic beverages.