Coconut (Cocos nucifera) is being extolled as “KALPAVRUKSHA” or the tree of heaven which is most importantand widely distributed commercial palm throughout India. Tender coconut is valued both for its sweet water, which isrefreshing drink and the delicious gelatinous kernel.Coconut provides a diverse range of products. Development of valueadded products has become very important in the coconut industry. The country has been successful in evolving appropriateprocessing technologies for the profitable utilization of some of the value added products of the coconut palm. Keeping thisin mind some of value added products were developed in Department of Food Science and Nutrition, University ofAgricultural Sciences, Gandhi Krishi Vignana Kendra, Bangalore. Standardized recipes were collected from Bakery TrainingUnit, Hebbal, Bangalore. Products like Bun, Doughnut, Ice cream and Pudding were prepared by incorporating Tendercoconut at the level of 25 per cent, 50per cent, 75 per cent and 100per cent and compared with the control. The treatmentTender Coconut Bun (TCB)-3 (75%) and Tender Coconut Pudding (TCP)-2 (75%) resulted highest for appearance, texture,flavour, taste and overall acceptability as compared to the other treatments. Tender Coconut Doughnut (TCD) preparedwith 50 per cent incorporation had highest score for appearance (8.10), taste (8.50) and overall acceptability (8.50). Amongthe treatments, Tender Coconut Ice-cream (TCI)-2 (50%) has got highest scores for appearance and least score was forcontrol i.e. 8.50 and 8. 20 respectively. It can be concluded that Tender coconut kernel can be developed into value addedfood products for consumption instead of wasting. Many are not aware of food preparations of tender coconut. In thisregard development of value added products is essential. Value added products from the tender coconut water and kernelhad the good sensory scores than control sample and acceptable for consumption.