The isolation of protein fractions in cocont water was achieved by precipitation with controlled pH variation obtaining three isolates at pH 8,5, 10,5, and 11,5. By comparing each of these isolates with proteins of coconut milk, a similarity between properties of the first two isolates of the water - pH 8,5, 10,5--and those of coconut serum proteins -- glutelin and prolamin was observed. The third isolate is entirely absent from the milk, when coconut water is not used in the second pressing to obtain the milk.