Agriculture

If we should dig deep into ‘Scientific’ like you said; The terms may be a little to ambiguous lol
So let’s try in kinda simplified science terms;

All fruits possess the ability to absorb water and nutrients through their roots

Then loose the water through their leaves…Although similar to ‘Evaporation’ of boiling water, this process is rather called “Evapo-transpiration” due to the sun’s involvement.

It’s common knowledge that amongst all other fruits, a Coconut’s Endocarp {shell} is very hard

So, instead of losing most of it’s water through Evapo-transpiration, a coconut has the ability to retain a lot more water than any other plant…this is simply known as TURGIDITY

So when a coconut is still very young, it contains a kind of water {just like every other fruit} which then forms into a fleshy liquid substance called Mesocarp {Usually whitish in colour}

As the coconut starts growing, the Mesocarp starts hardening making it even harder for the coconut to lose the water it has absorbed through it’s root

In short Sha, this Mesocarp is the coconut gangan that is crunchy…but it wasn’t always crunchy and edible

And because it has been mixing with the water that was originally absorbed by the coconut, this water also absorbs some of the Mesocarp’s taste and that’s why the coconut water is usually sweet or whatever lol

Don’t get it twisted though, the coconut has it’s own Mesocarp originally as a normal fruit, the water absorbed by the plant is the one that gets trapped inside… forming something like a ‘DAM’ while the Mesocarp hardens

This Dam is the coconut water!

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