Some dried, closed coconuts go through carbonation:
The white meat of the coconut becomes disintegrated and smeary
The liquid becomes carbonated with a bit sour-salty tasted coconut water (which reminds the taste of a water and baking soda solution) and a grey to blue color
- If the grey-blue liquid given enough time (inside a dried, closed coconut) it could become yellowish and possibly contaminated (I have no idea if the yellow color is due to further carbonation or bacteria)
Given that a dried, closed coconut is a dry and sealed by hard, fibrous shell,
Why dried, closed coconuts go through carbonation?