Coconut water, the liquid endosperm found inside coconuts, supports the development of the hard endosperm. If you harvest the liquid endosperm from immature green coconuts, you get clear, aromatic -- and highly perishable -- coconut water. Coconut water needs to be strained through a cheesecloth-lined sieve right after you open the coconut. After that, chill it to at least 39 degrees Fahrenheit before storing it in the refrigerator or freezer.
Strain the coconut water into a freezer-safe, airtight container and place it in the freezer, uncovered. Chill the coconut water for 30 minutes then seal the container and transfer it to the refrigerator.
Pour the strained coconut water into an ice-cube tray and let it freeze for about one hour. Transfer the frozen coconut water to a heavy-duty freezer bag. It will stay safe to use indefinitely if it's kept at 0 F.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.