<p>Electrolytes replacement plays a vital role in immune support in dehydration, exercise, or infection, and contributes to the maintenance of minerals and immune cell activity. Commercial products are not the best about accessibility, quality, economic viability, and sustainability. Coconut water is produced by the tender (4–6 months) and ripened (7–8 months) nuts of several varieties of Cocos nucifera like the West Coast Tall or Chowghat Orange Dwarf which are common in tropical regions such as India, Sri Lanka, and the Philippines. Tender coconut water is a natural, immunity-boosting electrolyte replenisher containing potassium, sodium, magnesium and bioactives. Some of the problems are perishability and composition that is dependent on maturity. This review, focused on preparation of coconut water vacuum freeze-dried (VFD) crystals at (− 40 to − 50 °C, 90 h) and flavoured with passion fruit or mango for enhanced taste. These electrolyte concentration, carbohydrate content and Brix values were analyzed using atomic absorption spectrophotometry. Hybrids coconut water is better than pure coconut water in terms of electrolyte content, taste, and shelf life. Repurposing by-products helps increase the sustainability. Coconut husks can be used as coir fiber/ biochar, coconut shells can be used as activated carbon/fuel, and endosperm can be used as animal feed and biogas production when mixed with cow dung at a certain ratio. Freeze dried coconut water is very much cost effective, reliable replenisher that supports immunity by enhancing hydration and nutrient supply in a superior manner, which can be used in clinical, athletic and global health practice.</p> Graphical abstract