Yen Can Cook: Sea Coconut Dried Longan Drink
This is another recipe that you shouldn’t miss to beat the heat of recently crazily hot and hazy weather.
I’ve seen fresh sea coconut on supermarket shelf two weeks continuously and I couldn’t resist and got a pack to prepare this Sea Coconut Dried Longan Drink.
Let me share with you guys an interesting fact about sea coconut. The sea coconut that usually used in boiling sweet soup aka Tong Sui is not true sea coconut (Lodoicea maldivica), but rather the fruit of the toddy palm (Borassus flabellifer).
Lodoicea maldivica, the real sea coconut is endemic to the islands of Praslin and Curieuse in the Seychelles.
While the ‘sea coconut’ that we familiar with is Borassus flabellifer, commonly known as toddy palm, palmyra palm, or ice apple is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines.
The fruit has a black husk, and is borne in clusters. The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The fruit is believe to have health benefit such as a natural coolant for the body (great to relieve your internal heat), contains vitamin A, B and also Vitamin C in the form of ascorbic acid. It is rich in minerals such as Potassium, Iron, Calcium, Phosphorus and Zinc. It is also known to have anti-inflammatory, anti-oxidant properties and many more.
Ingredients: (serves 3-4)
6pcs sea coconuts
8 red dates, clean and pitted
20g dried Longan
2 Luo Han Guo
2 honey dates (蜜枣)
1200ml water
Rock sugar to taste (optional)
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Step 1: Peel off the light brown skin of the sea coconuts then slice them into thin slices.
Step 2: In a large pot, put all the ingredients (except rock sugar) and bring to a boil. Turn to low heat and continue to simmer for 45 minutes to 1 hour.
Step 3: Add rock sugar to taste and serve. (I skipped this step as the broth tasted sweet enough from the dried Longan, Lor Han Guo and honey dates)
Similar recipes: Luo Han Guo Herbal Tea & Winter Melon and Luo Han GuoTea
HAPPY COOKING and stay hydrated everyone!
I love sea coconut!
But sometimes its quite difficult to buy. Sometimes couldn’t see it at Market pun.
Mel, is it seasonal fruit? I also not sure 😛
Hi, in this recipe are younusing the true sea coconut (Lodoicea maldivica), and not the fruit of the toddy palm (Borassus flabellifer)?
This is probably one of the most common dessert ending in a typical Chinese New Year or wedding course meal….kekeke! 😉 It’s usually too sweet for my liking.
Kris, that’s why try to cook at home lor, can control the sweetness 🙂
I like this tong sui very much. Like Kris commented, those at restaurants tend to be too sweet. So the best is make at home like you did.
PH, yes, home cooked is the best!
Agree; you cook with different ingredients as you like. Home cooked is best.
Jen, especially during this MCO period 🙂
i’d love to keep some of this in my fridge to enjoy on a hot night after dinner 😀
Sean, yeah, it tasted better if chilled!
How does natural sea coconut water taste like? Sweet or sour?
Christina, I never tasted sea coconut water but I’m using the “fruit” together with other ingredients to make this drink. 🙂