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.
References and ResourcesThe Cook's Thesaurus: Non-Dairy Milks & Creams
FAO: How to Bottle Coconut Water
University of Hamburg: Basic Fruit Types -- Coconut