Sea Coconut dessert with longan sweet soup recipe
A Cooling Sea Coconut dessert with longan sweet soup, the perfect tong sui for hot days.
Equipment
- Knife & cutting board
Ingredients
Easy no cook version
- 1 Can Sea coconut
- 1 Can longan
- 2-3 Calamansi lime Substitute: lemon or lime
- Honey, optional Substitute: brown sugar or granulated sugar
Traditional tong sui version (with dried longans)
- 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
Easy no-cook version
- 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.
- 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.)
- Squeeze the lime over it and portion into bowls accordingly.
More traditional tong sui version (with dried longans)
- 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.
- Simmer uncovered for 20-25 minutes, then switch off the fire. Remove the knotted pandan leaves and throw it away.
- 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.)
- Once cold, taste to check that the syrup is sweet enough (dried longans are naturally sweet.) If not add more honey, or sugar.
- Portion out and serve.
Notes
Note: we sweeten the dessert after chilling as the sea coconut dessert will taste different at different temperatures (i.e. it may taste sweet enough at room temperature but too sweet/ not sweet enough once cold.)
Note: rock sugar is traditional in Chinese tong sui, but it is difficult to dissolve, especially since we're adding the sweetener after the dessert has cooled, which is why I use honey. brown sugar or regular sugar instead.
Some people like to add white fungus to their sea coconut and dried longan tong sui.