The objective of this study is to evaluate the changes in physicochemical properties of pasteurized coconut milk at refrigeration condition. Four groups of samples, viz. sample–1: coconut milk from endosperm without testa, sample–2: coconut milk from endosperm with testa, sample–3: pasteurized coconut milk from endosperm without testa and sample–4: pasteurized coconut milk from endosperm with testa, were prepared for this study. Pasteurization was done by heating at a temperature of 72±1 C for 15 minutes. The coconut milk samples were stored for 3 weeks in refrigeration condition (4 C). The biochemical analysis of coconut milk samples in terms of proximate composition, total solids, acidity and pH were determined and the total viable count method was applied for the evaluation of microbiological quality. The acceptability of coconut milk samples was assessed by visual observation and sensory evaluation. Results indicated that significant retention in nutrient content was observed in all samples during storage. Statistical analysis of sensory parameters (viz. color, flavor and taste) indicated an acceptable quality of coconut milk samples during storage. The total viable count of coconut milk samples was in an acceptable range of up to 3 weeks but fungal growth occurred after 2 weeks. Conclusively, coconut milk samples can be stored up to 2 weeks without affecting its overall acceptability.