This study investigates the bioactive compounds and antibacterial potential of Cocos nucifera (coconut) water and Vernonia amygdalina (bitter leaf) water, examined individually and in combination against two important bacterial pathogens: Salmonella typhi and Streptococcus species. Using standard laboratory methods, the extracts were analyzed for key phytochemicals, including alkaloids, flavonoids, tannins, saponins, phenols, glycosides, and terpenoids. Bitter leaf water showed high levels of tannins, flavonoids, alkaloids, and phenolic compounds, which are known for their antimicrobial and antioxidant properties. Coconut water, although primarily valued for its nutritional and hydrating qualities, also contained moderate amounts of flavonoids, saponins, and phenolic compounds. The combined mixture exhibited a broader phytochemical profile, suggesting possible synergistic interactions between the bioactive constituents and enhanced antibacterial potential.