Are you talking about coconut milk, as in the creamy stuff used in Thai cooking? Or coconut 'water,' the clear, very mildly sweet, clear fluid that's in the coconut when you crack it open?
Most of the threads on this site are all about the milk, but the coconut water is an interesting fluid -- maybe not as magical as all the current hype, but not bad. It is the rehydration fluid of choice tropical countries (such as large parts of Africa, India, southeast Asia, and tropical south america), and has been for centuries. I don't know how much of the processing for canning destroys its inherent benefits, though.