Sea Coconut dessert with longan sweet soup
A Cooling Sea Coconut dessert with longan sweet soup, the perfect tong sui for hot days.
- Prep time
- 2 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Can Sea coconut
- 1 Can longan
- 2-3 Calamansi lime (Substitute: lemon or lime)
- Honey, optional (Substitute: brown sugar or granulated sugar)
- ½ Cup Dried Longans (about 50-60g)
- A few pandan leaves, washed and knotted, optional
- 4-5 Red dates/ jujubes, optional (deseeded)
- 4 Cups Water
- 1 Can Sea coconut
Instructions
- 1
Open the 2 cans and mix the sea coconut with the longans, pouring the syrup from both cans into the bowl, then leave to chill in the fridge.
- 2
Once cold, taste to see if the syrup is sweet enough. If not, add some honey or sugar. (If using sugar, you'll need to stir till it's dissolved.)
- 3
Squeeze the lime over it and portion into bowls accordingly.
- 4
Rinse the dried longans, then add to a pot with the 4 cups of water (and other optional ingredients if using.) Bring to a boil.
- 5
Simmer uncovered for 20-25 minutes, then switch off the fire. Remove the knotted pandan leaves and throw it away.
- 6
After the longan tea has cooled, add the canned sea coconut to it then chill in the fridge. (You may add the sea coconut syrup to it, or not, depending on how comfortable you feel with using canned juice- some people are concerned about chemicals and preservatives.)
- 7
Once cold, taste to check that the syrup is sweet enough (dried longans are naturally sweet.) If not add more honey, or sugar.
- 8
Portion out and serve.