Put the rice, apple juice, and ginger in a medium pot and bring to a boil over medium-high heat.
Decrease the heat to low, cover, and cook for 1 hour.
While the rice is cooking, open the young coconut using a sharp knife with a heavy blade and coconut pour the water into a large bowl.
Scoop out the coconut pulp with a spoon. Cut it into strips and add it to the coconut water.
Add the cooked rice, coconut milk, and coconut and stir until well combined.
Let cool for 1 hour at room temperature, then chill in the refrigerator for at least 8 hours before serving.