1. Bring the rice, ginger and apple juice to a boil. Reduce the heat to low, cover the pot and cook at low heat for 1 hour.
2. Open the young coconut and pour the water in a container. Take a spoon and scoop out the coconut pulp. Cut it into strips and add it to the coconut water.
3. When the rice is done, add the rest of the ingredients to it and mix well. Allow it to cool for an hour, then refrigerate for 8 hours before serving.