Directions
SEA COCONUT DESSERT
For your information, sea coconuts do not come from the sea. The name sea coconut came about perhaps because their seeds were once believed to be dispersed by sea.
INGREDIENTS
10 pieces fresh sea coconuts
1 block palm sugar - chopped
1/2 cup sago
1/2 tsp salt
2 fresh grated coconut 4 to 5 pieces pandan leaves
Fresh sea coconuts.
Cooking method:
1/ Add 1/2 cup water to grated coconut and squeeze the thick coconut milk, keep aside.
2/ Add additional water to the grated coconut to squeeze for 2nd coconut milk, approximate 1000mls. Boil the second coconut milk with pandan leave until boil. Then add in the thick coconut milk and salt, give a quick stir and remove from heat.
Grated coconut, sago and palm sugar
3/ Wash and soak the sago about 30 minutes. Boil the sago in water till sago turn transparent. Rinse the sago with water to remove the starch. Drain and keep aside. The texture of the sea coconut is half crunchy and half jelly like texture.
4/ Wash and slice the sea coconuts.
5/ Bring a small pot of water to boil and blanch the sea coconuts for 30 seconds. Drain off the water and keep aside.
6/ Cook the palm sugar with a few spoon of water until it melt. If too thick add a bit of water to your desire consistency.
7/ Mix a spoonful of sea coconut, 1/2 tbsp sago mix with the cooked coconut milk.
8/ Pour require amount of coconut milk to the sea coconut.
9/ Drizzle with palm sugar syrup and mix well.
Can serve hot or cold.
10/ If you want convenient and wash less utensil...boil the second coconut milk with pandan leaves and sago. Cook until sago transparent. Add salt and palm sugar to taste. When sugar melt add the sea coconut and thick coconut milk, give a quick stir and remove from heat.
Enjoy and have a nice day.
