young coconut meat and water-pink

[Guest guest]

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna