The production of green coconut for the commercialization of liquid albumen (coconut water) has been growing in Brazil in recent years. The coconut water that used to be consumed directly on the fruit, started to be commercialized chilled, or pasteurized in polyethylene bottles, which resulted in an expressive increase in the quantity of green coconut residues. Along with the residue is the green coconut solid albumen (pulp) which has good nutritional composition for human consumption, but is completely wasted. This study aimed to evaluate the feasibility of dehydrated green coconut pulp production as a sustainable strategy for the utilization of this raw material. Green coconut pulp was collected in three stages of maturation and microbiological tests were carried out (thermotolerant coliforms, positive-coagulase Staphylococcus counts, and presence or absence of Salmonella spp.) as well as physicochemical characterization was performed (pH, titratable acidity, moisture, ash, protein, lipids). All pulps were treated with 1% w/v of citric acid solution for enzymatic inactivation and dehydrated in a forced-air circulation dryer (80°C for 6 hours). Another treatment consisted of dehydration of the pulps under freeze-drying (freezing for 24h in a horizontal freezer at -25°C, followed
by freeze-drying for 48 hours at -60°C and 0.011 Mbar). The results obtained for yield and percentage of pulp loss demonstrated, respectively: in stage I (10%-90%), II (20%-80%), and III (25%-75%). Comparing the dehydration methods, the freeze-dried pulp presented a lower percentage of moisture, a higher percentage of carbohydrates and lipids, and a whiter color when analyzed the parameters L* and a*, than the forced-air circulation-dried pulp. The dehydration of the green coconut pulp is feasible and shows itself as an excellent option to combat waste, besides presenting great potential for use for human consumption.