Abstract: High-pressure processed (HPP) and quick-frozen treated coconut water base serves as an important ingredient in freshly prepared tea beverages. However, inconsistent thawing methods and the lack of clear post-thaw shelf-life guidance in retail settings may result in improper handling and utilization. The effects of four thawing methods (refrigeration, room temperature, water bath, and ultrasound) and two storage temperatures (room and low temperature) on the physicochemical characteristics and nutritional quality of coconut water base were systematically investigated to provide guidance for standardized handling. The results showed that thawing method had limited influence on overall quality parameters. Nevertheless, water bath and ultrasonic thawing significantly reduced thawing time (P<0.05) and resulted in more homogeneous quality distribution throughout the four thawing processes. These methods therefore offered practical advantages for rapid in-store preparation without adversely affecting quality attributes. The total viable count of bacteria in thawed coconut water base remained consistently lower than 1 lg CFU/mL during 5 days of low temperature storage, whereas it exceeded 2 lg CFU/mL after 3 days of room temperature storage. Furthermore, low temperature storage effectively retains the color and nutrient contents of coconut water. However, the antioxidant activity of coconut water decreased significantly under both storage conditions, with a more pronounced decline observed under room temperature storage, where the free radical scavenging capacity decreased by 45.54%~56.76%. In conclusion, from the perspectives of microbial safety and quality retention, ultrasonic thawing or water bath thawing is recommended for coconut water base. Additionally, low temperature storage is preferable after thawing, and the storage duration should not exceed 2 days.