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Fresh Sea Coconut Dessert October 8, 2006

Posted by thelazychef in Desserts.

Weather in Singapore has been horrible these days…

Crazily hot… and now, its sooo hazy! Argh!

Everyone is getting irritated by the heat and haze. Eye and throat irritations, breathing difficulties, asthma in kids… etc etc…

And so, what a better time to cook something cooling!

And so, thelazychef presents:

Asian delight indeed... :)  

I posted this recipe in KC quite some time back, but now, I’ll share this here. 🙂 Definately a good dessert for the old and young… And here’s a tip! Chill it cos it’s super refreshing to have a nice cold dessert in our ridiculous weather!!!

And and and…. the best thing about this recipe? Its ULTRA easy to make! Yay!

I love a good recipe that is easy and fuss-free. haha… ya, but my mummy would just say that I’m lazy! But hey! I’m thelazychef! hahaha… 😛

This recipe has no strict rules to it. Just dump all ingredients into a big big pot(trust me on the BIG part, cos you can chill leftovers and everyone will gobble it up in a day or two…) and boil till it is fragrant and all the ingredients is soft!

What you’ll need:

1 pack fresh sea coconut(this is available in the wet markets, some vegetable sellers sell them, certain fruit sellers sell them too. You’ll have to ask around. Remember, this is the FRESH one, not canned ones.)

1 cup dried longans(my mummy always recommend using those good quality ones, which are in whole form and brown in colour, she says there are some that are very dark brown and these are not so good)

3/4 cup red dates(pitted!)

Mu-er(white snow fungus) (this one, i cannot estimate how much… just put in accordingly, if you like it, just put in more!)

Rock sugar( add in accordingly to your taste preference!)

What to do:

Remove the light brown skin off the sea coconut, it should slide off easily for those soft ones, slice the sea coconut into about 5~8mm thick slices.

In a large pot, boil water(~1500ml, depending on pot size). Put in the sea coconuts that are firmer to cook first(this is to soften them first).

After about 10 minutes, put in the rest of the ingredients.

Once the water has come to a boil again, lower the flame intensity and let it continue to boil till the soup turns light brown in colour and taste flavourful.

Tada! Enjoy it hot or chill cooled dessert in fridge for 3~4 hours before serving! 🙂

There is no hard and fast rule to the making of this dessert. So, its really up to you to estimate how much ingredients you need. If need be, add more longans and red dates for better taste!

Ask the vegetable seller to choose a packet of sea coconuts which are softer, cos soft sea coconuts taste better and are much easier to cook!



1. sooi2 - October 12, 2006

yeah, tis hazy here in KL too…no thanks to our “kind neighbour”!!!

btw…how come ur dried longan look so white? i never came across any dried longan as white as yours…they look just like those in cans!

2. thelazychef - October 12, 2006


Its not white! It’s actually medium~dark brown before boiling, but because after boiling for quite a while, the brown-ness went into the soup! 🙂

3. sooi2 - October 13, 2006

gee, i must had been eating low quality dried longan all along coz no matter how long i boiled oso the longan still remain dark brown!

4. zn - October 14, 2006

hello! i’m waiting for ur updates(:

5. LS - November 10, 2006

Hi, just like to share. Try adding some fresh lemon juice just before turning off the heat. Amount to add depends on preference, but don’t add too much. Try this and see if you like it.
Can throw in some sweet potatoes (orange), but may have to adjust the sweetness of this dessert depends on your preference.

6. thelazychef - November 10, 2006

Hi LS…

Thanks for the tip!

Will give it a try the next time I make this again… 🙂

7. Jian - December 16, 2006

hm…the longan’s my mom usually use still remain its ‘dark brownness’ after boiling it for ages. But if not mistaken my aunt bought me some thai dried longans. Really good and they are the just a bit brown : )

8. thelazychef - December 18, 2006

haha… seriously speaking, I’m not the one who purchases the dried longans at home. My mum is the one who pointed out the differences to me(differentiating between the good quality and not so good quality ones)…

However, maybe the picture taken is a little white washed… so, the longan seems more white than its actual light brown colour… 🙂

9. reinstate@freewill.com - April 19, 2008


As people begin to age the gods employ corrupting tactics. They ultimately begin to look down on the children and the wisdom they recently understood:::
They voluntarily turn their back on their opportunity to ascend and instead embrace evil.
It’s not old people who go to heaven. Old people must come back because of the mistakes they’ve made throughout their lives. Children are the ones who have the opportunity to ascend.

Children are discounted by adults in society. The gods corrupt people as they age, use trust-building tactics and soon adults view the children as ignorant, yet to understand the god’s system, and subsequently look down on the children. This is one of the most bitter, painful ironies the gods employ, for people consciously turn their back on and lose their opportunity to ascend::::
Religions teach that old people to go to heaven when they die. They don’t. Old people are reincarnated. It’s the children who go to heaven.
The wisdom the gods impart to children, either through their innocence/purity or religious-based educational pursuits are the gods sharing the truth with their most favored people::::It’s the children whom the gods teach the right way for it is the children who have a chance. For example, they teach children to have faith, for understanding the god’s geographical clues hurts people by illustrating negative things, opening the door for the god’s to employ deceptive tactics.
Old people don’t go to heaven. Old people must come back because of the mistakes they’ve made throughout their lives. It’s the children who have the opportunity to go to “heaven”. They must behave apprioriately, think correctly and be genuinely god-fearing. Their innocence and lack of desensitization ensures they have a real opportunity to achieve this goal.

This is charecteristic of the gods methodology::::The big prize gone early, deception compels people to chase something that has already been decided. They sent this clue with boss as well. It is also a clue supporting my claim RW&B’s german is in fact Christianity’s Anti-Christ. Logic also dictates, considering the definition.
The confusion over this multi-dimentional positioning will serve as an effective tactic, eliminating many additional disfavored in the process, for positioning states the Apocalypse to be a continuation of WorldWarII’s Aryan superrace ideals, positioned as punishment for the 5th century invastion of the Roman Empire:::John’s Fourth Reich.
This amounts only to “nested theater”:::::Levels of positioning enables the gods to scapegoat:::::RW&B merely is the tool the gods chose to execute the final scene of their scripted theater that is human history.

Jon - October 16, 2010

Gee! There weren’t any NUTS in this recipe.

Whateven caused this bumptious insertion?

10. Lily - June 10, 2010

Hi, Just discovered yr web site and find it very interesting, especially for a person like me, love to cook diff dish for my 3 grown up children and Husband and always running out of ideas.

It will be nice for you to keep me posted with any interesting recipe thru my email.

keep it up with your good works.

Shy Person

11. Serene - June 4, 2012

It,s looks yummy. Can I use the can sea coconut instead of fresh sea coconut? I hope to recieve a reply from you.


Rach - June 4, 2012

Unfortunately, this recipe calls for fresh sea coconut! I feel that the canned version do not do as well!

Also, I understand that fresh sea coconut is no longer available in Singapore. What a bummer!

Hope it helps,

12. lynn - January 24, 2014

Hi I bought a packet at Sheng Siong Supermarket and I cook for 1.5hrs cos the sea coconut is very hard still. How to make it softer as it is tasteless when it is hard.

thelazychef - January 24, 2014

Slice the sea coconut very very thinly. But it also depends on the sea coconut! I normally try to gently press the sea coconut and choose the softer ones before buying. 🙂

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